Gingerbread Chai Hot Chocolate

An indulgent winter spiced, gingerbread chai hot chocolate topped with whipped coconut cream, a dusting of warming cinnamon and shavings of oat milk chocolate... 

SERVES:    1  PERSON            |            PREP TIME:    < 5 MINS            |        COOK TIME:    < 5 MINS

INGREDIENTS

2 tsp cacao powder

1 cups oat barista milk

1 tsp of Bird & Blend's Gingerbread Chai blend (or own spice blend, see below)

1 tbsp maple syrup or agave syrup 

1 can coconut milk, refrigerated overnight

Gingerbread Oat Milk Chocolate, or any vegan chocolate, shaved to garnish

Ground cinnamon, to garnish 

DIY GINGERBREAD CHAI BLEND

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground ginger

Pinch ground nutmeg

METHOD

1. Warm the oat milk in a milk pan on a medium heat, stirring continuously as to not let it catch.

2. Add 2 teaspoons of cacao powder into a mug (if using the DIY Gingerbread Chai blend, add in at this point too). Pour in a splash of warm oat milk and mix until well combined into a thin paste.

3. Sit a tea infuser in the mug, add in the Gingerbread Chai blend, then pour in the remaining hot oat milk and leave to infuse for 4 minutes.

4. Remove the infuser after 4 minutes or so, add in the sweetener and stir well.

5. Scoop the thick, creamy part of the canned coconut milk off the surface in the can and add to a mixing bowl. Whip with a stainless steel whisk or hand whisk until smooth and thick.

6. Add some of the whipped coconut cream on top of the Gingerbread Spice Hot Chocolate, then shave some chocolate and sprinkle over the top along with a dusting of cinnamon - enjoy!

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