Dessert: Chai-Spiced Hot Chocolate

Recipe by The Bon Appétit Test Kitchen To crack the spices, place in a resealable plastic bag and tap with a rolling pin.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chai-Spiced Hot Chocolate

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 cups low-fat (1%) milk
3/4 cup bittersweet chocolate chips
10 cardamom pods, coarsely cracked
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

Instructions

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.
Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks.
Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.

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