Chocolate Chai Recipe – Warm & Cozy Indian-Spiced Hot Cocoa

Last Updated on 4 months by Neha Deshmukh

Chocolate Chai Recipe – Warm & Cozy Indian-Spiced Hot Cocoa

Okay, let’s be real. Is there anything better than a warm drink on a chilly day? Especially one that feels like a hug in a mug! I stumbled upon this Chocolate Chai recipe a few winters ago, and it’s been a family favourite ever since. It’s the perfect blend of comforting cocoa and fragrant Indian spices – seriously, you need to try this.

Why You’ll Love This Recipe

This isn’t your average hot chocolate. The chai spices add a beautiful warmth and complexity that elevates it to something truly special. It’s quick, easy, and incredibly satisfying. Plus, it’s a fantastic way to enjoy the flavours of chai in a different way. If you love a good masala chai, you’ll absolutely adore this chocolatey twist!

Ingredients

Here’s what you’ll need to make a cup of this magic:

• 1 cup water (240ml)
• 0.5 cup milk (120ml) – see ingredient notes for options!
• 1.5-2 tsp cocoa powder – more on this below too!
• 2 chai tea bags
• Sugar, to taste
• Whipped topping, to garnish
• Chocolate chips, to garnish

Ingredient Notes

Let’s talk ingredients, because a few little tweaks can make a big difference!

• Chai Tea: I usually use a strong Assam chai blend for this, as it holds up well to the cocoa. But feel free to experiment! A Darjeeling or Nilgiri chai will give a more floral note.
• Cocoa Powder: Dutch-processed cocoa powder will give you a smoother, less acidic flavour. Natural cocoa powder is a bit more intense. Both work beautifully – it just depends on your preference. About 10-12 grams of cocoa powder is ideal.
• Milk: This is where you can really customize! Full-fat milk will give you the richest, creamiest result. But almond milk, oat milk, or even coconut milk work wonderfully for a vegan option (more on that in the variations section!). Each milk will subtly change the flavour profile, so have fun experimenting.

Step-By-Step Instructions

Alright, let’s get brewing! It’s super simple, I promise.

1. First, in a saucepan, combine the water and milk. Add those two chai tea bags and heat over medium heat until it’s nice and warm – you don’t want it boiling yet!
2. Once heated through, sprinkle in the cocoa powder. Now, this is important: stir constantly to avoid any lumps. Nobody wants a lumpy hot chocolate!
3. Bring the mixture to a gentle boil, stirring all the while. You’ll see it start to thicken slightly.
4. Remove the saucepan from the heat and carefully strain the chocolate chai into your favourite mug using a fine-mesh strainer. This gets rid of any stray tea leaves and ensures a super smooth drink.
5. Sweeten with sugar (or your preferred sweetener) to taste. I usually add about a teaspoon, but it really depends on how sweet you like it.
6. Finally, top with a generous dollop of whipped cream and a sprinkle of chocolate chips. Because why not?

Expert Tips

• Don’t skip the straining! It makes a world of difference in the texture.
• If you’re using natural cocoa powder, start with the smaller amount (1.5 tsp) and add more to taste.
• For an extra boost of flavour, try adding a pinch of cardamom or cinnamon to the saucepan along with the cocoa powder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chocolate Chai: Simply swap the dairy milk for your favourite plant-based milk! Oat milk is my go-to for a creamy texture.
• Sugar-Free Chocolate Chai: Use a sugar substitute like stevia or erythritol.
• Spiced-Up Chocolate Chai: My friend, Priya, loves a really spicy chai. Add a pinch of ground ginger, cloves, or even a tiny bit of cayenne pepper to the saucepan for an extra kick.
• Festive Adaptations: During the holidays, I like to add a candy cane-flavoured whipped topping and a sprinkle of crushed peppermint. It’s perfect for Christmas or the Winter Solstice!

Serving Suggestions

This Chocolate Chai is amazing on its own, but it’s even better with a little something on the side. Try it with:

• A plate of buttery biscuits
• A warm, flaky croissant
• A slice of gingerbread (especially during the holidays!)
• Just a cozy blanket and a good book!

Storage Instructions

This is best enjoyed fresh, but if you happen to have leftovers (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 24 hours. Gently reheat on the stovetop or in the microwave, stirring occasionally.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for children? Absolutely! Just be mindful of the temperature and adjust the sweetness to their liking.
• Can I make this ahead of time? It’s best fresh, but you can brew the chai tea and combine it with the milk ahead of time. Then, just add the cocoa powder and heat through when you’re ready to enjoy.
• What type of chai tea works best? A strong Assam chai is my favourite, but feel free to experiment with different blends.
• Can I use chocolate syrup instead of cocoa powder? You can, but it won’t have the same rich chocolate flavour. I recommend using about 2-3 tablespoons of chocolate syrup.
• How can I adjust the sweetness? Start with a small amount of sugar and add more to taste. You can also use honey, maple syrup, or your favourite sugar substitute.