Christmas in a cup? We’ve got your covered. With this exotic blend of spices from around the world, local Venice chocolate-makers (and adorable couple!), ZenBunni have created this decadent chai hot chocolate recipe using their own jar of chocolate heaven we found at one of our New York favorites, CAP Beauty. Loaded with high vib’ing biodynamic cacao and seasonal chai spices we could honestly just climb right into a cup of this. Try a big jar of their biodynamic Coco Mix as a hostess gift or whip this up all. Week. Long! Here’s Kerrilynn from CAP Beauty with a few details…
Zen and Bunni, the geniuses behind the first biodynamic chocolate company in the U.S., created a hot cocoa recipe for us as a perfect way to celebrate the season. It’s one that you’ll look forward to all year long and will imbibe all winter. High vibe chocolate, a family driven by conscious commerce and an extraordinary palate make for the most exquisite hot chocolate you’ve ever tasted. Add this to your holiday traditions and get ready to drink it all winter. It’s good for you, it makes you feel good and it tastes just like the holidays.
Zen and Bunni traveled throughout India and Nepal and found the chai in Kathmandu incredibly magical. They wanted to bring that home with them and infuse it with their biodynamic drinking chocolate.
Brew your favorite biodynamic or organic black tea and remove tea leaves. Everyone is uniquely different and has their own palate, so adjust to your liking. Infuse and steep the following ingredients – ideally fresh and organic herbs and spices – into your tea (or simply purchase our ZenBunni Kathmandu Ayurvedic Chai, which has everything in this, and blend into your favorite hot milk tea):
ZenBunni’s Biodynamic Chocolate Chai Tea
Makes one 8-ounce serving
1/8th of a cinnamon stick
2 slices of ginger (size of a nickel)
3 whole black peppercorns
2-3 green cardamon pods
1 piece of star anise
8 oz of organic milk of choice
1 oz (2 to 3 Tbsp) of ZenBunni Biodynamic Coco Mix
pinch of salt
sweetener of choice (we use raw honey)
a pinch nutmeg
a touch of vanilla bean
1 pat of grass-fed butter
a dash of ashwagandha (master ayurvedic tonic herb – rejuvenating immune builder)
a dash of tulsi/holy basil (master ayurvedic tonic herb – stress relieving adaptogen)
In a small saucepan, combine the tea, clove, cardamom, ginger, cinnamon stick, star anise, and black pepper. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant (depending on time, steep as long as you can).
Add the milk and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the leaves and spices.
Transfer to a blender. Add butter, nutmeg, vanilla, ashwagandha, tulsi, ZenBunni Biodynamic Coco Mix, salt and sweetener.
Blend for 30 seconds.