My first encounter with spiced chocolate was over the summer when a mysterious bag of chocolates showed up on our doorstep kitchen counter. When it appeared I waited a few days to see who would claim the small bag of individually wrapped squares of chocolate. I assumed that is was a gift for someone, so I waited, and I eyed the chocolates longingly each time I passed through the kitchen. This went on for a few days until one morning I came downstairs for my early bird 10 o'clock breakfast and glanced over at the bag of chocolates to see that it had been untied.
Inside were two types of chocolates: dark chocolate with espresso bean and masala chai spiced chocolate. The squares were melt-in-your-mouth thin and just enough to satisfy a craving. The espresso squares were a bit too bland for my taste so I took to the masala chai spiced squares. I was hesitant at first, having tried a variety of unconventional flavors paired with chocolate -jalapeño, chili pepper, and orange with crushed peppercorns- none of which I enjoyed. But the delicate harmony of the chai spices with the complexity of the masala left a dimensional and delightful flavor in my mouth. I began to wonder what I could do with this beautiful relationship; this harmony of chocolate and spice.
Chai hot chocolate. It was the first thing that came to me. I would add shaved chocolate along with cinnamon, peppercorns, allspice, and the various other chai spices that I could not yet name, to simmering milk, pour it through a strainer, and have a rich, spiced mug of hot chocolate. But seeing as it was still summer and too hot to do much more than think about hot chocolate, the idea drifted to the back of my mind, replaced by visions of lemonade and strawberry rhubarb cake.
Then several weeks ago, a friend and I walked downtown and were driven into a cafe by the chilly October air. She ordered a hot chocolate while I went for the chai latte. As we headed back out to brave the cold winds, I curled my fingers around the warm cup, sipping the hot latte. The sweet blend of spices was still on my tongue as I tried a sip of my friend's hot chocolate, and the harmony of the two was reminiscent of the masala chai chocolate squares but had its own distinct flavor. I knew at that moment how incredible this chai hot chocolate would be.
Well, I thought I did. It ended up being even better than I had expected. This hot chocolate is very rich and so delicious, a special treat for the cold winter days to come.
Chai Hot Chocolate
adapted from Bon Appetit
serves two
2 cups milk
1/2 cup bittersweet chocolate chips
2 cinnamon sticks
5 cardamon pods, broken
1/4 teaspoon ginger
1/2 of a whole star anise, broken
3 tablespoons turbinado sugar
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, whisking frequently. Let it simmer for 8-10 minutes, continuing to whisk, until hot chocolate has thickened. Strain into liquid measuring cup, and serve.
Yay.
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