DescriptionCinnamon stick, cocoa nibs, cacao husks, ginger, all spice berries, cloves, fennel seeds, cardamom seeds, star anise, pink peppercorns, stevia leaves
Allergens in bold
£0.90 – £7.50
A delicately spiced brew blended with cacao husks and cocoa nibs for a sweet chocolatey finish.
Allergens in bold
Chocolate and chai are definitely two of my favourite things so blending these two together was a no brainer!
Today chocolate can be bought anywhere and in any shape or form! Whereas back when it was first discovered in Mesoamerica around 1500 B.C it was a true delicacy and reserved only for religious ceremonies, royal feasts and even, for a time, was used as currency.
It is said that the Olmec’s, who were the first major civilisation in Mexico, prepared chocolate as a drink by crushing the beans into a paste and mixing with water.
“Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine.” – Geronimo Piperni (1796)
The Latin name of the cocoa tree is, Theobroma Cacao, this name was given to the tree by the botanist Linnaeus in the eighteenth century, and in Latin ‘Theobroma’ translates to ‘food of the gods’ which really does show how revered the tree really was.
It seems strange now to think that chocolate could be medicinal! However throughout the ages it has been used for various different aliments, originating from the Olmec and Maya cultures. It was noted in the 16th century to the early 20th century that the cacao flowers were used to treat fatigue, the beans to stimulate the nervous system, kidneys and combat poor appetite. A paste was created as a means to counteract the bitter taste of additives in medication, not only the fruit was used for medicinal purposes but the bark and leaves also, for topical treatments such as cuts, burns and skin irritations.
The measurements in this recipe are a guide as it depends on how strong you like the mix but I generally use 1 tbsp to a mug.
To start, pour a mugful of your preferred milk (I like to use oat milk) into a saucepan then add 1 tbsp of chocolate chai, for an extra chocolatey hit I like to mix in some chocolate drops or small chocolate chunks, simmer on a low heat for about 10 mins, then strain the tea, if you like a ‘frothy latte’ you can use a whisk or milk frother then sit back and enjoy!
Many tales and stories were told in the various tribes that inhabited Mesoamerica, most of them believed that cocoa was bestowed upon them by the gods. The Toltec’s, who were renowned for their master sculpting and artistry skills believed that, Quetzalcóatl, one of their greatest of gods, brought the cacao plant with him.
The tale tells of the mighty god descending to earth from the heavens, taking the Toltec’s by surprise they began to build him the most ornate and lavish of temples. Over time Quetzalcóatl taught the Toltec’s all his knowledge until the people were wise in all arts and sciences, eventually the natives were able to understand the changing in seasons to then be able to cultivate the land. Having learned these skills Quetzalcóatl decided to gift the Toltec’s with a very special plant, first, stealing it from the other jealous gods as the extract from this plant was reserved only for them. Quetzalcóatl then planted this bush and asked Xochiquetzal, who was the goddess of happiness and love to nurture and tend to it. The bush thrived and grew into a tree, Quetzalcóatl harvested the pods and showed the women how to roast and prepare the pods by grinding them into a powder to which water was added and a frothy drink was created, what we now know as hot chocolate!