Place the milk and maple syrup in a saucepan on medium heat.
Mix the spices and cocoa powder in a cup and add a splash of hot water, mixing until it becomes a paste.
Place this in with the milk and stir well. Leave to warm up on a gentle simmer.
Place the coconut cream and maple syrup in a bowl, mix with a hand held mixer (or whisk) until fluffy and whipped.
Pour the chai hot chocolate into mugs, top with the whipped cream and decorate with extra spices or cocoa powder.
I use Oatly Barista milk. You can also use a different kind of plant milk, but I find oat milk to be the creamiest and frothiest.