Mexican chocolate chai

1. Add the whole spices (fennel seeds, star anise, whole clove spice, whole cardamom, whole peppercorn) to a mortar and pestle and mash to break them up into smaller pieces. Add them to a pot and turn the pot on to high heat, with a spatula move the spices around for 10-15 seconds then turn off heat. This is dry roasting the spices, which will allow for more flavor!
2. Add the cinnamon sticks to the pot along with peeled and cut fresh ginger. Add 4 cups filtered water. Turn heat on to medium high and bring this mixture to a soft simmer. Should take 4-5 minutes. Boil for 10 minutes total then turn down heat to medium low, add milk. Bring to a simmer again, should take 5-7 minutes. Keep an eye on it as you don’t want it to over flow.
3. Turn heat off, add the Mexican chocolate, maple syrup & a pinch of salt. Mix well then let it sit for 7 minutes.
4. Mix again making sure the chocolate fully incorporated.
5. Place a fine mesh strainer over the opening of a large pitcher or jar. Pour the mixture through, allowing for the mesh strainer to catch the whole spices and ginger.
6. You can use a molinillo to make the mixture nice and frothy OR pour the mixture into a blender and blend for 1-2 minutes on high for some delicious froth!
7. Enjoy hot / warm OR iced with a good handful of fresh ice. Both ways are so delicious.
8. You can store the extra in the fridge for up to a week (not with ice). And then enjoy hot by heating it up in microwave or stove top or over a glass of ice!
9. (Optional) Garnish with grated Mexican chocolate, a cinnamon stick or star anise!