Last Updated on 4 months by Neha Deshmukh

Spiced Indian Hot Chocolate Recipe – Bay Leaf & Cardamom Bliss

Introduction

Okay, let’s be real – hot chocolate is always a good idea. But this isn’t just any hot chocolate. This is Spiced Indian Hot Chocolate, and it’s a hug in a mug. I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since. The warm spices, the rich chocolate… it’s seriously comforting, especially on a chilly evening. You won’t believe how bay leaf and cardamom elevate this classic drink!

Why You’ll Love This Recipe

This recipe is a little different, a little special. It’s not your average cocoa. The blend of warming Indian spices creates a depth of flavor you won’t find anywhere else. It’s surprisingly easy to make, and it’s guaranteed to impress. Plus, it’s the perfect cozy treat to share with loved ones.

Ingredients

Here’s what you’ll need to create this magic:

• 2 bay leaves
• 8 cloves
• 8 green cardamom pods
• 2 cups (475ml) milk
• 2 cinnamon sticks
• 2 tablespoons (15g) cocoa powder
• 2 black tea bags
• 1 cup (approximately 170g) dark or milk chocolate, chopped
• 2 teaspoons (10g) brown sugar (or to taste)
• ¼ teaspoon (or to taste) kosher salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Bay Leaves: Regional Variations & Flavor Profile

Bay leaves might seem unusual in hot chocolate, but trust me! They add a subtle, savory depth. Indian cuisine uses bay leaves (tej patta) extensively. They have a slightly different flavor profile than Mediterranean bay leaves – a little more floral and cinnamon-like.

Cloves: Sourcing & Freshness

Cloves are potent! Make sure yours are relatively fresh. You want that warm, aromatic punch, not a dull, stale flavor. Store them in an airtight container away from light.

Green Cardamom: Using Pods vs. Powder

I always recommend using cardamom pods. The flavor is so much brighter and more complex. If you absolutely must use powder, start with about ½ teaspoon, as it’s more concentrated. To get the most flavor from the pods, lightly crush them before adding.

Milk: Dairy vs. Non-Dairy Options

Feel free to use your favorite milk! Whole milk will give you the richest, creamiest result. But almond milk, oat milk, or soy milk all work beautifully for a vegan option.

Cocoa Powder: Dutch-Processed vs. Natural

Both Dutch-processed and natural cocoa powder will work. Dutch-processed cocoa is less acidic and has a smoother, more mellow flavor. Natural cocoa powder is more acidic and has a bolder, more intense chocolate flavor.

Chocolate: Choosing Dark vs. Milk Chocolate

This is where you can really customize! Dark chocolate will give you a richer, more intense flavor. Milk chocolate will be sweeter and creamier. I often use a mix of both! Around 70% cacao dark chocolate is a good starting point.

Spices: The Significance of Warming Spices in Indian Cuisine

Spices aren’t just about flavor in Indian cooking; they’re about wellness. Cardamom, cloves, and cinnamon are all considered warming spices, believed to aid digestion and boost immunity. It’s a delicious way to nourish yourself!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, take your bay leaves, cloves, and cardamom pods and give them a good crush with a mortar and pestle. You want them coarsely broken to release all those lovely aromas.
2. In a saucepan, combine the milk, crushed spices, and cinnamon sticks. Bring it to a gentle simmer over medium heat. Stir frequently and let it simmer for about 10 minutes – this is where the magic happens!
3. Now, whisk in the cocoa powder until it’s completely dissolved. No lumps allowed! Add the tea bags and let them steep for another 2 minutes. This adds a subtle depth and a little caffeine kick.
4. Strain the spiced milk into a clean pan, discarding the spices and tea bags. Return the pan to the heat and stir in the chopped chocolate until it’s melted and smooth.
5. Add the brown sugar and salt. Give it a good stir and taste! Adjust the sweetness to your liking. A pinch more salt can actually enhance the chocolate flavor.
6. Pour into your favorite mugs and get ready to cozy up! Top with marshmallows, a dollop of whipped cream, or a sprinkle of chocolate shavings.

Expert Tips

• Don’t boil the milk! Simmering gently is key to prevent scorching and ensure the spices infuse properly.
• Taste as you go. Adjust the sugar and salt to your preference.
• For a smoother texture, use an immersion blender to blend the hot chocolate before serving.

Variations

• Vegan Spiced Hot Chocolate: Use your favorite plant-based milk and vegan chocolate.
• Gluten-Free Spiced Hot Chocolate: This recipe is naturally gluten-free! Just double-check your chocolate to ensure it’s gluten-free as well.
• Adjusting the Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or a tiny piece of fresh ginger to the simmering milk.
• Festival Adaptations (Diwali, Christmas): During Diwali, I sometimes add a sprinkle of chopped nuts like pistachios and almonds. For Christmas, a candy cane stir stick is a fun touch! My friend Sarah loves adding a shot of espresso for a mocha-inspired twist.

Serving Suggestions

This hot chocolate is amazing on its own, but it’s even better with…

• A plate of homemade cookies (ginger snaps are perfect).
• A cozy blanket and a good book.
• Sharing with friends and family!

Storage Instructions

Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring frequently. It might thicken slightly, so add a splash of milk if needed.

FAQs

What is the origin of spiced hot chocolate in India?

While the exact origins are debated, spiced beverages have been a part of Indian culture for centuries. The combination of warming spices with milk and sweeteners dates back to ancient Ayurvedic traditions.

Can I make this hot chocolate ahead of time?

You can definitely make the spiced milk base ahead of time! Just simmer the milk with the spices, strain it, and store it in the refrigerator. Then, when you’re ready to enjoy, simply reheat the spiced milk and add the chocolate, sugar, and salt.

What’s the best type of chocolate to use for this recipe?

It really depends on your preference! I recommend a good quality dark or milk chocolate with at least 50% cacao. Experiment and find what you love.

Can I use cardamom powder instead of pods?

Yes, you can, but the flavor won’t be as vibrant. Use about ½ teaspoon of cardamom powder.

How can I adjust the sweetness of the hot chocolate?

Start with 2 teaspoons of brown sugar and taste. Add more, a teaspoon at a time, until it reaches your desired sweetness. You can also use other sweeteners like maple syrup or honey.

What are the health benefits of the spices used in this recipe?

Cardamom, cloves, and cinnamon are all packed with antioxidants and have anti-inflammatory properties. They can also aid digestion and boost immunity.