Mix the cornflour with 2-3 tablespoons of the milk and set it aside. In a saucepan add the milk, honey and cocoa powder, whisk it together and set it to boil over a medium flame
When the milk mixture comes to a boil, lower the flame and add in the cornflour slurry. Keep stirring and cooking until the milk thickens. Next add the chocolate and remove from flame. Let this sit for 5-7 minutes, undisturbed
In the meanwhile, lightly toast the cardamoms and cinnamon, in a pan, over medium flame for 3-4 minutes. Remove and grind to a fine powder
Back to the saucepan, whisk the melted chocolate in with the milk until it is fully incorporated in it. Then add the nutmeg powder and a teaspoon of the cinnamon and cardamom powder, give it a good mix
Pour this in coffee mugs and serve your deliciously chai spiced hot chocolate, warm with your favourite cookies. Cheers!
