If you love chocolate and you love chai, this Dark Chocolate Chai Latte is calling your name! Rich and creamy with whole milk and cream along with real chocolate and all the chai spices you love!
I recently got The Southern Living Party Cookbook. After looking through all the amazing recipes, I knew this Dark Chocolate Chai Latte was the first one I needed to try!
This Bengal Spice herbal tea from Celestial Seasonings is hands-down, my favorite herbal tea ever. It is caffeine-free and so yummy that you don’t even need sugar with it. And it was the perfect thing to use in this Dark Chocolate Chai Latte!
What Exactly is a Latte?
I have a confession to make. I have never been to a Starbucks. GASP. I know. I don’t drink coffee or regular tea, so I don’t know what the difference is between a cappuccino and a macchiato.
But thanks to my friend Google, I do know what a latte is 🙂 Generally, it’s espresso with steamed milk, sometimes with foam on top. A chai latte is chai tea with steamed milk.
(In case you are interested, here is a link to an article on Delishably that explains many of the different Starbucks drinks).
Are Lattes Sweet?
Traditionally, no. They just consist of the coffee and milk. But many people add sugar or a flavored syrup, like vanilla or hazelnut. Our Dark Chocolate Chai Latte uses real chocolate and a bit of brown sugar. It’s perfectly sweet.
Ingredients for Dark Chocolate Chai Latte
- whole milk
- whipping cream
- brown sugar
- dark chocolate (can use chocolate chips)
- fresh ginger
- cinnamon sticks
- black peppercorns
- chai spice tea bags (like Bengal Spice from Celestial Seasonings)
Dark Chocolate Chai Latte
Tools to Make Dark Chocolate Chai Latte
You need three things to make this delectable drink:
- A large pot with a lid for the stove
- A heat-proof pitcher
- A fine-mesh strainer
How to Make Dark Chocolate Chai Latte
- Add all the ingredients except the tea bags to a pot on the stove. Then heat over medium-high heat until the mixture comes to a boil. Continue to boil until all the chocolate is melted.
- Add the tea bags. Then cover the pot and reduce the heat to low. Simmer for ten minutes.
- Pour the mixture through a fine-mesh sieve over a heat-proof bowl or pitcher with a large opening. (I poured mine into a large metal bowl, but a glass bowl would also work).
- Transfer to a pitcher if necessary.
Tips for Making Dark Chocolate Chai Latte
- Use a kitchen scale to measure your chocolate. This recipe calls for four ounces. If you have a bar of chocolate, you can easily break it into four ounces. If you are using chocolate chips, then a kitchen scale like this one are super handy so you make sure to get the right amount.
- Stay near the pot on the stove the whole time! This can boil over in seconds! (Don’t ask me how I know this!) Especially after you cover the pot to let the mixture simmer, you need to stay nearby to turn down the heat or quickly remove the pot from the heat if necessary.
- For the best results, use high-quality chocolate. I used Ghiradelli bittersweet chocolate chips. Don’t use an unsweetened chocolate baking bar, unless you really don’t want this to be sweet.
- Don’t use powdered/ground spices like cinnamon, cloves, ginger, or black pepper. The spices will float to the top and give the drink a “gritty” texture.
- Serve soon after you make it. If you let it cool off too much, a skin will form across the top. If this happens, you can disguise this problem by stirring up the drink and sprinkling some cinnamon on top.
I could drink this Dark Chocolate Chai Latte all day long! It is the perfect drink when you’re trying to stay warm and cozy, or when you’re having friends over for book club or to watch a movie!
This recipe adapted from Dark Chocolate Chai Latte in The Southern Living Party Cookbook by Elizabeth Heiskell.
These Lemon Pistachio Shortbread Cookies would be perfect with this Dark Chocolate Chai Latte!
- 4 cups whole milk
- 1 cup whipping cream
- 1/2 cup light brown sugar
- 4 ounces dark chocolate, chopped (about 2/3 cup chocolate chips)
- 1 (one-inch) piece fresh ginger, peeled and sliced
- 1/2 teaspoon whole cloves
- 2 cinnamon sticks
- 1/2 teaspoon black peppercorns
- 2 cups water
- 4 tea bags (Chai or chai-flavored herbal tea, like Bengal Spice from Celestial Seasonings)
- Add all the ingredients except the tea bags to a large stock pot on the stove.
- Bring to a boil over medium-high heat, stirring occasionally until chocolate is melted.
- Once the chocolate is melted, add the four tea bags. Cover the pot and reduce the heat to low and simmer for about ten minutes. Watch the pot carefully so that it doesn't boil over!
- After ten minutes, remove the pot from the heat and pour the mixture through a fine-mesh sieve over the top of a wide-mouthed pitcher, or a large heat-proof bowl.
- If you strained the mixture into a bowl, pour it into a heat-proof pitcher.
- Serve while warm.