Honey Sweetened Chai Hot Chocolate is a delicious warming drink on a cold day! This nourishing hot chocolate is sweet, chocolaty and perfectly spiced with hints of cardamom, cinnamon, fennel and ginger.

this RECIPE

Homemade Chai Hot Chocolate is one of the most delicious warming drinks for fall and winter!

Almost everyone is a huge fan of seasonal warming drinks like spiced apple cider and hot chocolate.

For many people, myself included, hot chocolate is a nostalgic food. It’s been my favorite since I was a little girl growing up in the 1980’s. My southern grandma would fix me a cup of hot cocoa every morning when I visited her on weekends or during the summer. 

Those special memories stay - the way the hot cocoa tasted, the old brown Hershey’s tin can of cocoa powder, how dark it was outside (we were the 4 am and 5 am early risers) and my grandma bringing the mug of hot cocoa out to me while I sat in her pink Lay-Z-Boy chair - they’re such comforting memories.

Most people have special memories linked back to hot chocolate. It’s just one of those memorable, cozy drinks.

Classic hot chocolate is perfect on its own, but when you add the unique and delicious flavors of homemade chai, it’s truly extra special, out of this world good!

THIS HEALTHY CHAI HOT CHOCOLATE RECIPE IS SO EASY TO MAKE FROM SCRATCH.

Have you ever had an authentic chai? One that uses real spices and is bold and flavorful? In my opinion, homemade chai is so much better than the popular cafe drinks and store bought mixes.

For this recipe, I use similar spices to the ones that are in my homemade immune-boosting chai tea. I love that chai tea recipe so much, but I wanted to add a couple additional spices for this spiced hot chocolate - cardamom and star anise.

The flavor of cardamom is extra special. It's a unique spice with strong, aromatic hints of citrus, herbs and spice. It's so lovely and especially delicious in chai hot chocolate (and tea too!).

Star anise tends to be pretty bold in flavor, that's why I only recommend using a broken half of the star anise pod in this recipe. If you don’t care for the licorice and anise flavor, you can omit it from the recipe. It adds a nice background flavor, but it's totally optional.

Cardamom and star anise, along with cinnamon, fennel seeds, cloves, black pepper, astragalus root and fresh ginger slowly steep in warm milk to create the delicious chai flavor base. This beautiful, fragrant hot milk gets added to a blender with cacao powder or cocoa powder, raw honey or maple syrup, vanilla, a little bit of sea salt and grass-fed gelatin to make the most glorious, cozy chai cocoa.

BENEFITS OF IMMUNE BOOSTING CHAI HOT CHOCOLATE

This superfood hot chocolate recipe is full of so many nourishing ingredients - from immune support to adaptogens. The homemade chocolate chai ingredients that pack a healthy punch are ginger, cinnamon, fennel seeds, cloves, cardamom, astragalus root, cacao powder, raw honey and grass-fed gelatin.

Benefits of Ginger:

• Known as nature’s natural antibiotic 
• Contains gingerol - known to have medicinal properties 
• Packed with antioxidants 
• Anti-inflammatory properties
• Known to have antibacterial & antifungal properties
• Supports digestion and nausea 
• Contains vitamin C, B vitamins, iron, calcium & phosphorus

Benefits of Cinnamon:

• Contains antioxidants
• Known to have antimicrobial, antibacterial & antifungal properties
• Anti-inflammatory properties
• Contains potassium, magnesium, calcium, zinc, manganese & trace vitamins

Benefits of Fennel Seed:

• Known to have antibacterial properties
• Contains antioxidants
• Supports digestive health
• Supports blood
• Supports liver health
• Supports heart health 
• Contains  potassium, magnesium, calcium, zinc, selenium & manganese 
• Rich in vitamin C, vitamin E & vitamin K

Benefits of Cloves:

• Support the immune system 
• Rich in antioxidants
• Anti-inflammatory properties
• Known to have antimicrobial, antibacterial, antifungal & antiseptic properties
• Support bone health

Benefits of Cardamom:

• Anti-inflammatory properties
• Contains antioxidants 
• Known to have antimicrobial properties 
• Promotes calm & relaxing 
• Supports the digestive system 
• Supports respiratory health  
• Supports skin & hair health 
• Rich in vitamin A, vitamin C & some B vitamins 
• Contains calcium, magnesium & potassium

Benefits of Astragalus Root:

• Powerful adaptogen known for building & restoring overall health to the body
• Well known for supporting the immune system
• Known for helping promote peace & calm
• Supports the spleen, liver, lungs & circulatory systems
• Supports energy levels 
• Anti-inflammatory properties

Benefits of Cacao Powder:

• Known as a superfood
• Rich in magnesium, calcium, zinc, copper & selenium
• Known to support heart health
• Supports the digestive system
• Known to help support the immune system
• Full of antioxidants
• Known to help promote peace & calm

Benefits of Honey: 

• Supports the immune system
• Rich in antioxidants
• Known to have antibacterial, antimicrobial & antifungal properties
• Commonly known to help support coughs
• Rich in phytonutrients
• Known to help soothe the throat
• Anti-inflammatory properties
• Contains trace vitamins and minerals

BENEFITS OF GELATIN

Adding grass-fed gelatin to your nourishing hot chocolate is a great way to use gelatin. I love adding it when I want a marshmallow-y foam on top of warming drinks. I use grass-fed gelatin for the nourishing boost plus it has some protein too. Don't worry, it does not alter the flavor, but the gelatin-rich foam will taste reminiscent of marshmallows. It’s so yummy!

Many people get confused about the difference between gelatin and collagen. Collagen is the most abundant protein in the human body and plays an important role in numerous bodily functions. 

Gelatin is simply cooked collagen and gelatin will do exactly what its name says - gel and thicken when cooled. Collagen does the opposite, it mixes and dissolves in liquids.

Gelatin is known to support the following:

• Support gut function and digestion 
• Support stronger bones, nails and teeth
• Support healthy skin, hair and nails
• Support joint health
• Help build and restore muscle
• Support a healthy metabolism
• Support brain function
• Promote deeper sleep 
• Anti-inflammatory properties
• Source of protein

NOT ALL GRASS-FED GELATIN IS CREATED EQUAL

I only recommend one gelatin and collagen - and for good reason! This grass-fed gelatin is free of pesticides, hormones, chemicals, contaminants and it’s non-GMO too. The gelatin is made only from Brazilian pastured cows that spend their life in Brazil, grazing on grass.

Their Perfect Bovine Gelatin is the world’s only and first gelatin (and collagen) to earn the glyphosate residue-free certification from the Detox Project. Want to see the proof for yourself, you can view their Perfectly Pure glyphosate-free certification and their purity certification on their site.

You will not find that from other competitor brands on the market, especially the ones sold in grocery stores. Check for yourself - that popular green container that’s sold in many grocery stores and natural food stores was bought out by Nestlé Health Science and they do not have any glyphosate-free certifications listed publicly. Other brands like Knox and Great Lakes don’t fit the bill either.

I have a 10% off discount for my readers - use NOURISH10 at checkout. They offer a 90 Day Money Back Guarantee too!

WHAT MAKES THIS RECIPE GREAT

• Simple: It’s so easy to make your own homemade chai spiced hot chocolate - much easier than you would think! There’s only a small amount of prep time to make the fragrant chai mixture, then whip it up quickly in the blender and you’re ready to enjoy this delicious warming drink.
• Flavor: This homemade chai hot chocolate is chocolaty and sweet, rich and aromatic, with a little kick from the fresh ginger and some earthy notes from the cardamom, cloves and fennel seeds plus a hint of added sweet and spicy from the cinnamon.
• Comfort in a Mug: If you’ve never tried homemade chai mix, you are in for a treat! The authentic chai flavors really shine in this luscious chai hot chocolate from scratch. There’s no caffeinated black tea in this chai mixture, so it’s perfect for children and adults alike. Get your favorite mugs out and cozy up with this flavorful, festive chai cocoa. You’re going to love it!

HOMEMADE CHAI HOT CHOCOLATE EQUIPMENT

• Blender: You’ll need a blender to whip and fully mix the chai hot chocolate. Alternatively, you could use a handheld frother to whisk the warming drink.
• Fine Mesh Strainer: You’ll need a fine mesh strainer to strain the spices and ginger.
• Measuring Spoons: You’ll need these to measure the spices, cacao powder or cocoa powder, honey, vanilla extract and the gelatin.
• Large Measuring Cup: A glass measuring cup or standard measuring cups will be needed to measure the milk.
• Saucepan: A saucepan is needed in this recipe for the cooking part - warming the spices into the milk.
• Whisk: If you don’t use a blender, you’ll need a whisk or a handheld frother if you decide to add in any other ingredients to the honey sweetened chai hot chocolate - like grass-fed butter or ghee for example.

CHAI HOT CHOCOLATE INGREDIENT NOTES

• Milk or Coconut Milk:  Look for brands like Alexandre Family Farm (my favorite) or Organic Valley. Alexandre is A2/A2 milk from A2/A2 cows which has milk casein that is the most natural to the human body and more easily absorbed - it is considered to be a nutrient-dense superfood and more efficient at helping our bodies absorb amino acids, build and repair muscle and more. Hands down, it’s the best brand on the market! Organic Valley is good too, they have a whole milk and Grassmilk (milk from cows raised on pasture) too. If you’re going to make a dairy-free version, I only recommend using full-fat coconut milk since this helps make a similar creamy texture like traditional milk. If you don’t care for coconut milk or can’t have it, MALK brand makes the best quality oat milk, almond milk and vanilla almond milk, etc.
• Fresh Ginger: Pro tip - you can remove and “peel” the ginger skin by scraping the outer brown skin off with the tip of a teaspoon (not a measuring spoon, just a regular dining spoon). The skin comes off easily with this method.
• Cinnamon Stick: I like to buy organic cinnamon sticks. Often you can find cinnamon sticks and Ceylon cinnamon sticks in bulk online and store them in mason jars to have on hand. Use whatever cinnamon stick that you prefer and that fits your budget.
• Fennel Seeds: The fennel flavor that comes through in this chai spiced hot chocolate is amazing! I like to buy these organic fennel seeds. If they’re not something that you use often in your cooking, I recommend purchasing a smaller 0.4 ounce package of fennel seeds - the brand Spicely sells these tiny packages of fennel seeds.
• Whole Cloves: I prefer to buy organic whole cloves in 2 ounce glass jars. I don’t go through tons of whole cloves in my cooking, so I prefer to have a smaller amount on hand, versus buying them in bulk. They stay fresher and more potent this way.
• Cardamom Pods: Cardamom pods are one of the stars in this chai hot chocolate. I like to buy them in tiny 0.4 ounce packages since I don’t use them that often. Then I store them in a small airtight glass jar.
• Black Peppercorns: These are completely optional and if you prefer less spice, I recommend omitting them. If using, only a couple are needed.
• Star Anise Pod: This is also optional and only ½ of the pod is needed if using. Star anise is very strong in flavor, so if you prefer something that is more mild, I recommend omitting this. I also recommend purchasing a smaller 0.4 ounce package of star anise pods - the brand Spicely sells these tiny packages of spices and herbs.
• Astragalus Root: Since this is a well known powerful adaptogen, I only recommend buying these root slices from a quality brand. I always buy this sliced astragalus root, it comes in 4 ounce packages. Then I store the astragalus root slices in an airtight glass mason jar with the lid on. This helps keep them fresh and keeps their shelf life.
• Cacao Powder or Cocoa Powder: There are lots of great cacao powder brands on the market. Many Costco’s even carry organic cacao powder now! I like to use it since it’s rich in magnesium and considered a superfood. When using cocoa powder, I recommend this fair-trade cocoa powder, it’s my favorite brand.
• Grass-fed Gelatin: I love adding gelatin to warming drinks because it makes a delicious marshmallow-y foam on the top that tastes like marshmallows. It’s so delicious! I only recommend this non-GMO grass-fed gelatin that is certified free of pesticides, hormones, chemicals and contaminants.
• Raw Honey: Honey is my favorite natural sweetener to use in homemade hot chocolate. Make sure to use a lighter honey like clover, star thistle or orange blossom - wildflower varieties are too overpowering and strong in flavor. If needed, a quality maple syrup can be used instead, just know it slightly changes the flavor - however, the maple adds a nice flavor too.
• Vanilla Extract: The vanilla adds a lovely flavor to this delicious chai spiced hot chocolate.
• Sea Salt: Salt not only helps enhance the flavor, but it also adds minerals. I only recommend using a mineral-rich salt or sea salt, otherwise, just omit the salt.

HOW TO MAKE CHAI HOT CHOCOLATE

It’s so easy to make this chai hot chocolate recipe - it only takes a little prep time and 10 minutes to steep all of the delicate chai spices.

Make sure to have all of the dried spices, fresh ginger and all of the other ingredients on hand before you get started.

Prep & Make the Steamed Chai Milk:

Get a cutting board and knife or a microplane grater, then peel the fresh ginger, discarding the skin, then grate or finely chop the ginger up and add it to a medium-size saucepan.

Next, gently smash the cardamom pods on the cutting board with the flat backside of a chef’s knife and add them to the saucepan.

Measure out your remaining spices and your milk of choice, then add the milk, cinnamon stick, fennel seeds, cloves, peppercorns (optional), broken piece of ½ of a star anise pod (optional) and astragalus root to the saucepan.

Gently Heat the Chai Mixture:

Place a lid on the saucepan and transfer it to the stovetop, heating it over low heat for 10 minutes, until the milk is hot and steaming and the spices are fragrant.

Once the milk has infused with the chai spices, remove the saucepan from the heat and carefully strain the milk through a fine mesh strainer into a blender.

Add the Strained Chai Milk to a Blender:

Then add the cacao powder or cocoa powder to the blender, followed by the honey, vanilla extract, sea salt and the grass-fed gelatin (in that order). Immediately cover and blend for about 25 seconds or until the chai hot chocolate is fully incorporated and a frothy foam has formed on top.

Using caution because it’s hot, carefully pour the chai hot chocolate into mugs, then enjoy!

RECIPE FAQS: TIPS FOR CHAI HOT CHOCOLATE SUCCESS

• Can another non-dairy milk be used to make this a dairy-free chai hot chocolate? Yes! If you’re going to use coconut milk, I only recommend using full-fat since this helps make a similar creamy texture like traditional milk. If you don’t care for coconut milk or can’t have it, MALK brand makes the best quality oat milk, almond milk and vanilla almond milk, etc.
• How many servings does this chai hot chocolate recipe make? This recipe makes 2 servings.
• Can this healthy chai hot chocolate recipe be doubled? Absolutely! You can double or triple the recipe, depending on how many people you need to serve it to.
• How sweet is this chai hot chocolate? It’s perfectly sweet for my family’s liking, but if you prefer a much sweeter hot chocolate, you can try adding another tablespoon or two of raw honey.
• Can you substitute the honey for another sweetener? Yes! I recommend using a quality maple syrup, but it will alter the flavor just slightly - however, the maple flavor is a nice addition.
• Do you have a favorite honey to use in this honey sweetened chai hot chocolate recipe? Yes! I only recommend using a mild, light-colored, quality honey for this recipe. Honey flavors like orange blossom honey, clover honey, thistle honey or alfalfa honey are known to be the most mild in flavor. This is my favorite raw honey - I love their orange blossom and “original” honey. I also love using this raw honey, it’s easy to find online as well as at grocery stores like Sprouts Farmers Market.
• What type of gelatin should be used for grass-fed gelatin hot chocolate? I only recommend this non-GMO grass-fed gelatin that is certified free of pesticides, hormones, chemicals and contaminants. This gelatin is the world’s only and first gelatin (and collagen) to earn the glyphosate residue-free certification from the Detox Project (see the above notes on grass-fed gelatin in my post for more information). I have a 10% off discount for my readers - use NOURISH10 at checkout.

IF YOU LIKE THIS CHAI HOT CHOCOLATE RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS RECIPES FROM RECIPES TO NOURISH:

• Nourishing Honey Sweetened Hot Chocolate
• Healthy Sweet Beet Hot Chocolate
• Honey Sweetened Cinnamon Marshmallows
• Healthy Chocolate Peppermint Marshmallows
• Honey Sweetened Whipped Cream
• Naturally Sweetened Spiced Pumpkin Chai Tea
• Caffeine Free Immune Boosting Chai Tea
• Easy Instant Pot Spiced Apple Cider
• Grain Free Triple Chocolate Pumpkin Cupcakes
• Double Chocolate Flourless Chocolate Torte
• 4 Ingredient Sugar Free Chocolate Caramel Truffles
• Healthy Real Food Chocolate Peanut Butter Truffles
• Easy Raspberry Chocolate Freezer Fudge

This homemade chai hot chocolate is such a treat! You’re going to want to make this as much as you can during the fall and winter months. It’s such a fun and festive drink for the holidays and to serve on Christmas morning too!

Honey Sweetened Chai Hot Chocolate

Continue to Content

Honey Sweetened Chai Hot Chocolate

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Honey Sweetened Chai Hot Chocolate is a delicious warming drink on a cold day! This nourishing hot chocolate is chocolaty, sweet and perfectly spiced with hints of cardamom, cinnamon, fennel and ginger.

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Ingredients

• 3 cups grass-fed/organic milk or full-fat coconut milk
• ½ inch fresh ginger chunk, peeled and finely grated
• 1 cinnamon stick
• 1 ½ teaspoon fennel seed
• ½ teaspoon whole cloves
• 5 cardamom pods, gently smashed
• 2 black peppercorns - optional
• ½ star anise pod - optional
• 1 astragalus root strip
• 2 tablespoon cacao powder or fair-trade cocoa powder
• 2-4 tablespoon raw honey or organic maple syrup
• 2 teaspoon vanilla extract
• Pinch mineral-rich sea salt (this is my favorite sea salt)
• 2 tablespoon grass-fed gelatin (this is the only grass-fed gelatin I use and recommend)

Instructions

1. Make sure to have all of the dried spices, fresh ginger and all of the other ingredients on hand before you get started.
2. Get a cutting board and knife or a microplane grater, then peel the fresh ginger, discarding the skin, then grate or finely chop the ginger up and add it to a medium-size saucepan.
3. Next, gently smash the cardamom pods on the cutting board with the flat backside of a chef’s knife and add them to the saucepan.
4. Measure out your remaining spices and your milk of choice, then add the milk, cinnamon stick, fennel seeds, cloves, peppercorns (optional), broken piece of ½ of a star anise pod (optional) and astragalus root to the saucepan.
5. Place a lid on the saucepan and transfer it to the stovetop, heating it over low heat for 10 minutes, until the milk is hot and steaming and the spices are fragrant.
6. Once the milk has infused with the chai spices, remove the saucepan from the heat and carefully strain the milk through a fine mesh strainer into a blender. Then add the cacao powder or cocoa powder to the blender, followed by the honey, vanilla extract, sea salt and the grass-fed gelatin (in that order). Immediately cover and blend for about 25 seconds or until the chai hot chocolate is fully incorporated and a frothy foam has formed on top.
7. Using caution because it’s hot, carefully pour the chai hot chocolate into mugs, then enjoy!

Notes

YOU WILL NEED: Blender, Fine Mesh Strainer, Measuring Spoons, Measuring Cup, Saucepan with Lid, Whisk or Handheld Frother

Grass-fed Gelatin: I only recommend this non-GMO grass-fed gelatin that is certified free of pesticides, hormones, chemicals and contaminants. This gelatin is the world’s only and first gelatin (and collagen) to earn the glyphosate residue-free certification from the Detox Project (see the above notes on grass-fed gelatin in my post for more information). I have a 10% off discount for my readers - use NOURISH10 at checkout.

Honey: I only recommend using a mild, light-colored, quality honey for this recipe. Honey flavors like orange blossom honey, clover honey, thistle honey or alfalfa honey are known to be the most mild in flavor. This is my favorite raw honey - I love their orange blossom and “original” honey. I also love using this raw honey, it’s easy to find online as well as at grocery stores like Sprouts Farmers Market.

Dairy-Free Option: I only recommend using full-fat coconut milk since this helps make a similar creamy texture like traditional milk. If you don’t care for coconut milk or can’t have it, MALK brand makes the best quality oat milk, almond milk and vanilla almond milk, etc.

Pro Tip: To “peel” ginger, scrape the outer ginger “skin” off with a spoon. The skin will come off very easily.

Bonus Nourishing Add-Ins: Add 1 tablespoon grass-fed butter or grass-fed ghee for a healthy fat, nutrient-dense boost. Add this to the blender when you add all of the other ingredients. It blends up beautifully with all of the other ingredients. Alternatively, you can use a whisk or handheld frother until the butter/ghee becomes fully incorporated and frothy.

Doubling the Recipe: This chai hot chocolate recipe can be doubled or tripled.

Bulk Spices Tip: When buying herbs and spices in bulk, store the extra herbs and spices in airtight glass mason jars so they have a longer shelf life, usually 1-2 years.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
[Updated Recipe October 2022]

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 295mgCarbohydrates: 62gFiber: 6gSugar: 51gProtein: 15g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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