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I recently realized I didn’t have a single recipe for hot chocolate here. How is that even possible?
Time to fix that with this extra creamy, thick, and buttery chai hot chocolate! The perfect drink to enjoy under a warm blanket this winter!
We start by simmering whole spices like ginger, cinnamon, and cardamom pods in almond milk. I chose to go with whole spices for a fresher and stronger flavor. You want to let the almond milk simmer for at least 5 minutes so it is infused with the spices.
To sweeten, we use coconut sugar which also adds a subtle caramel flavor. Maple syrup will work great if you don’t have coconut sugar on hand.
Next, we have cacao powder and salt. Salt takes this hot chocolate to a new level, making it kind of addicting, so don’t leave it out!
Finally, we stir in cashew butter to bring creaminess as well as a delicate nuttiness that works incredibly well with the chocolate and the chai spices. A dash of vanilla for extra flavor, and we are good to go!
This easy-to-make hot chocolate is super creamy, not too sweet, and makes the perfect sweet treat for a cozy afternoon!
Not feeling like having chocolate? Leave it out for a delicious (caffeine-free) Salted Chai Cashew Butter Latte!
Let me know in the comments if you try this recipe!
Salted Chai Cashew Butter Hot Chocolate
Ingredients
- 2 cups unsweetened almond milk
- 2 tbsp coconut sugar
- 1 cinnamon bark
- 1/2- inch fresh ginger sliced
- 6 cardamom pods slightly crushed
- 2 tbsp cacao powder
- 1/4 tsp sea salt
- 3 tbsp roasted cashew butter
- 1/4 tsp vanilla extract optional
Instructions
- Add the almond milk, coconut sugar, cinnamon bark, ginger, and cardamom to a medium saucepan. Bring to a simmer over medium heat and let it simmer for about 5 minutes. Next, using a slotted spoon, remove the whole spices and discard.
- Add the cacao powder and salt to the saucepan and heat for another 2-3 minutes, whisking constantly to dissolve the cacao powder. Lower the heat to low-medium and stir the cashew butter and vanilla extract. Heat for another 2 minutes, whisking constantly. Remove from heat.
- At this point, if you want a nice foam, transfer to a blender and blend for about 10 seconds.
- Divide into two mugs, sprinkle with cinnamon and serve hot!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Bien hâte d’essayer cela.
This sounds absolutely divine. Going to make my roasted cashew butter now 🙂
Thanks Milan!
Oh my goodness. Next time I need something delicious and indulgent, I’m definitely making this!
Sounds delicious and easy to make. Thank you for sharing.
Delicious and comforting. I used a mixture of hazle nuts-cashew-almond-butter – it was amazing.
Thank you 🙂
Great! Sounds like an amazing combination!
Wow! This is really yummy! I didn’t have cashew butter, so used the almond butter that I had on hand! Thank you!
Thanks for your feedback Merrilee! 🙂