In supermarkets, you’ll see every kind of chocolate: sea salt, mint, orange, marshmallow, even bacon. But for some reason, chai hasn’t been represented yet. Let me tell you, chai and chocolate make a great duo. The warming chai spices make the chocolate easier to digest and bring in more of the six tastes of Ayurveda, so you’ll actually be satisfied by one truffle (okay, maybe two).
MAKES 12 TRUFFLES
1 cup full-fat coconut milk
1 black tea bag
2 cardamom pods, crushed
1 tsp cinnamon, plus more to coat
1⁄2 tsp ground cloves
1 star anise pod
1⁄2–in piece fresh ginger, grated
6oz dark chocolate, preferably monk fruit or stevia sweetened
1 tbsp raw cacao powder, to coat
1 In a small saucepan, combine the coconut milk, tea bag, cardamom, cinnamon, cloves, star anise, and ginger. Bring to a boil, then reduce heat and simmer for 5–7 minutes. Strain the liquid into a bowl or large measuring cup and discard the spices and the tea bag.
2 Place the chocolate in a medium glass bowl and set over a saucepan of boiling water. Stir until melted. Add the infused coconut milk to the chocolate and stir until it is well-incorporated, shiny and thick.
3 Remove the bowl from the saucepan and let cool, then refrigerate for at least 2–3 hours.
4 Once the chocolate is firm and mostly solid, scoop out 1-tbsp portions and roll them into round truffles using your hands. If the chocolate feels too soft, return it to the refrigerator until firm.
5 On a plate, mix together the cacao powder and 1 tbsp cinnamon. Roll each truffle in the mixture to coat. Enjoy!