I love the idea of a hot, steamy beverage on a cold, blustery winter day. Add chocolate and a bit of frothiness, sprinkle some cinnamon on top and I’m immediately sitting in a ski lodge at the foot of the Alps, warming my tootsies by the fire.
So what exactly is a Chai Chocolate Nog Latte?
Chai means there’s bound to be spices like cinnamon, ginger, and cardamom. Check.
Chocolate in my world means yippy skippy, as my good friend Ellen (same name as me!) says. Ricki, author of the wonderful Diet, Dessert and Dogs blog, is the originator of this drink and she used carob, not chocolate. She calls it Rich and Creamy Chai Carob Latte. Since there wasn’t any carob to be found in my pantry, I used Trader Joe’s dairy free gluten free chocolate chips. I should buy stock in the little buggers. Check.
Nog has such a holiday ring to it, yes? Ricki’s original recipe calls for unsweetened rice, almond, or soy milk. I used Silk Pumpkin nog, but I’m sure any of those other milks will do just as well, since Ricki rocks. Please note that you might need to adjust the sweetener depending on the chocolate and the milk you use. Actually, Ricki’s recipe calls for stevia but I used 1 tsp of agave. Check.
Latte. Could there be a fancier name for a hot beverage? It definitely conjures up long, slow mornings sitting in a cute coffee shop on a corner in one of the many small villages that dot the countryside in Tuscany, Italy. I achieved the frothiness by blending it in my Vitamix for an extra minute more than I would’ve otherwise. Plus it heated it as well as well as adding a bunch of little bubbles. You can also heat it in a saucepan on the stove.
The only thing I would add to my Chai Chocolate Not Latte, if I had them in my pantry, would be mini marshmallows. Then it would be over the top perfect.
Oh, yes, and I dusted the top with cinnamon. Like they do at fancy coffee shops.
If you want the original recipe, go here.Â And visit with Ricki for awhile. She knows her stuff.