Serves 1

Ingredients

1 tsp (5 ml) Chai Spice blend
1 tsp (5 ml ) raw cacao
1 cup (250 ml) preferred plant milk brand ( see below for dairy users)
25 ml coconut milk (for plant based preparations) – optional
1/8 tsp vanilla extract or essence – optional
Pinch of salt

Method

Add all ingredients to a small pot or stove-top kettle.
Gently cook on medium heat for 5 -10 mins.
Balance with preferred sweetener to taste – (we like a pinch of coconut blossom)
Strain or pour into cups and enjoy (or allow to chill and serve as an iced latte instead).
Garnish with a pinch of cinnamon or cayenne pepper.

Side notes

Dairy users can replace 1 cup of milk with half milk and half water to the recipe above

Freeze leftover coconut milk from meal preparation into ice cube trays so you can add a block or two each time you make a batch of chocolate chai.

Coconut milk can be replaced with 1 tsp of any quality healthy oil, such as avocado oil, coconut oil or extra virgin olive oil. The healthy fat will bind with spices and assist in improved spice absorption.