CHAI-SPICED HOT CHOCOLATE

BY THE BON APPÉTIT TEST KITCHEN

To crack the spices, place in a resealable plastic bag and tap with a rolling pin.
YIELD- 

6 servings    

ACTIVE TIME - 

15 minutes     

TOTAL TIME  -  

25 minutes

INGREDIENTS

1. • 4 cups low-fat (1%) milk
   • 3/4 cup bittersweet chocolate chips
   • 10 cardamom pods, coarsely cracked
   • 1/2 teaspoon whole allspice, cracked
   • 2 cinnamon sticks, broken in half
   • 1/2 teaspoon freshly ground black pepper
   • 5 tablespoons (packed) golden brown sugar, divided
   • 6 quarter-size slices fresh ginger plus 1/2 teaspoon grated peeled fresh ginger
   • 1 teaspoon vanilla extract, divided
   • 1/2 cup chilled whipping cream

PREPARATION

1. 1. Combine first 6 ingredients, 4 tablespoons brown sugar, and ginger slices in medium saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.
   2. Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks.
   3. Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.

Per serving: 293.89 kcal calories, 57.4 % calories from fat, 18.74 g fat, 10.43 g saturated fat, 37.17 mg cholesterol, 30.05 g carbohydrates, 1.73 g dietary fiber, 25.16 g total sugars, 28.31 g net carbohydrates, 8.09 g protein

Nutritional analysis provided by Bon Appétit