Eat Smart  |  Posted 10.07.14

Chocolate Chai

Chocolate Chai

Instead of wine and champagne, show your loved one you really care with a nonalcoholic dessert drink. Chocolate is always a favorite on Valentine’s Day, but this recipe combines cinnamon, ginger and cloves with rich cocoa for a warm spiced end to a delicious meal. Research shows that the antioxidants in tea and chocolate may improve blood vessel function and lower blood pressure. Remember though, that chocolate is a high calorie food, so moderate consumption is important for overall health.


  • 4 cardamom pods, cracked
  • 1 (4-inch) piece of cinnamon stick
  • 4 whole cloves
  • 1/4 tsp anise seed
  • 2 - 4 (1/4-inch) slices fresh ginger, peeled (see note*)
  • 2 cups water
  • 2 black tea bags
  • 2 Tbsp unsweetened natural cocoa powder
  • 1/4 tsp vanilla extract
  • 2 cups unsweetened almond or soy milk
  • 3 Tbsp agave syrup, honey or stevia, or to taste


Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add 2 cups water, and place over medium-high heat. When water simmers, cover, and simmer over medium-low heat for 3 minutes. Remove from heat. Add tea bags, cover, and steep for 4 minutes. Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.

In small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea. Mix in vanilla, and almond or soymilk. Heat chai over medium-high heat until steaming. Sweeten to taste then pour into mugs, or divide chai among 4 mugs and sweeten it to taste individually.

*Note: Ginger root varies in thickness. If you have a fat piece, 2 slices may be enough.

Per serving: 120 calories, 3.5 g total fat (0 g saturated fat), 21 g carbohydrate, 4 g protein, 1 g dietary fiber, 65 mg sodium.

Recipe from American Institute for Cancer Research