A breakfast bite that has both chai and chocolate in a muffin form, along with whole wheat flour and dark chocolate chips – need I say more? If you haven’t tried out our brand-new product: Chai Masala Hot Cocoa, you have to NOW! Don’t mean to toot my own horn, but honestly, it is one the most versatile blends I have worked with. This is a collaboration with Toska Chocolates – an artisanal bean to bar chocolate maker, that makes the finest bits of heaven in delightful flavor combinations. Our hand pound chai masala based on Ayurveda swirled with artisanal cocoa and demerara sugar makes it a beautiful mix that is versatile to use – swirl into warm almond milk for a vegan night cap, mix into your coconut milk based smoothie or cold milkshake and sprinkle with berries on top!
And another gorgeous option – swirl into muffin mixture for the ideal warm and soothing breakfast start! A simple recipe that uses honey and whole wheat flour and a good dose of the Masala Chai Cocoa Mix. This is great for kids – as the blend of masala chai has all the right spices that help soothe the digestive system and build immunity.
One recipe yields 12 normal sized muffins – should last a good 4 days in an airtight container, and if you’d like to store for longer, recommend keeping in the fridge, and bringing out to room temperature before warming just slightly in the oven at 200C for 6-7 mins.
Do check out the video tutorial: here
Masala Chai Hot Cocoa: SHOP
