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Chocolaty Chai

Recipe by:

Chai, a spiced milk-and-tea blend that hails from India, is popping up in a variety of versions in coffeehouses all over America. Here’s a chocolaty-rich way to tap into the craze.

Yield: 5 servings
Total Time:
Chocolatey hot cinnamon chai

1 cup boiling water

2 tea bags containing black tea, such as orange pekoe, Darjeeling, English breakfast, or Lapsang souchong

1/3 cup sugar

2 tablespoons unsweetened Dutch-process cocoa powder

1 1/2 teaspoons vanilla

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

Frozen whipped nondairy dessert topping, thawed (optional)

  1. Pour the boiling water over tea bags in a large saucepan. Cover and let stand 3 to 5 minutes. Remove tea bags. Stir in sugar and cocoa powder.
  2. Cook and stir over medium heat just until mixture just comes to boiling. Stir in LACTAID® Reduced Fat 2% Milk, vanilla, cinnamon, ginger, and cardamom; heat through. Do not boil.
  3. Pour into cups. If desired, top with a dollop of whipped topping.

Nutrition information does not include optional ingredient.
© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 144
Total Fat 5.02g
Calories from Fat 40.22kcal
Saturated Fat 2.40g
Cholesterol 16.00mg
Sodium 102.31mg
Total Carbohydrate 20.95g
Dietary Fiber 0.30g
Sugars 19.36g
Protein 6.62g
Calcium 243.29mg

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