Chai Hot Chocolate?! Yes please!

I saw this recipe today on Design Crush courtesy of Epicurious. It sounds simply delish and perfect for these chilly winter days.

Photo courtesy of Design Crush.

Chai Hot Chocolate

• 4 cups low-fat milk
• 3/4 cup bittersweet chocolate chips (I used Ghiradelli)
• 10 cardamom pods, coarsely cracked (If you can’t find these, don’t give up! Just use a little cardamom powder, or some extra allspice.)
• 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

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. Add more sugar to taste if not sweet enough for your taste.

3. Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.