Coconut Chai Chocolate Hot Chocolate Recipe – Easy Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Coconut Chai Chocolate Hot Chocolate Recipe – Easy Indian Fusion

Hello friends! If you’re anything like me, a cozy night in with a warm drink is pure bliss. I’m obsessed with finding ways to blend my love for Indian flavors into everyday treats, and this Coconut Chai Chocolate Hot Chocolate is a total winner. It’s a hug in a mug, seriously! It’s the perfect blend of creamy coconut, warming chai spices, and rich chocolate – a little bit of India meets a whole lot of comfort.

Why You’ll Love This Recipe

This isn’t your average hot chocolate. It’s a little bit special, a little bit unexpected, and completely delicious. The chai masala adds a beautiful warmth, the coconut cream makes it incredibly luxurious, and the hint of coconut on the rim? Divine! Plus, it comes together in under 10 minutes, making it perfect for a weeknight treat or a festive gathering.

Ingredients

Here’s what you’ll need to create this magical drink:

• 4 oz (113g) coconut cream
• 1 black tea bag
• 0.5 tsp chai masala
• 2 tbsp demerara sugar or brown sugar
• 2 tbsp powdered sugar
• 2 oz (57g) chocolate
• 2 tbsp coconut powder or grated coconut
• 0.25 cup (60ml) water or milk
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Cream: Understanding Full-Fat vs. Light

Full-fat coconut cream is key here. It gives the hot chocolate that incredible richness and velvety texture. Light coconut milk will work in a pinch, but it won’t be quite as decadent. Look for cans of coconut cream where the fat has separated – that’s what you want!

Chai Masala: Regional Variations & Spice Blends

Chai masala blends vary from family to family, and region to region in India! Feel free to use your favorite store-bought blend, or even make your own. I love a blend with cardamom, cinnamon, ginger, cloves, and a touch of black pepper.

Coconut: Flaked, Powdered, or Grated – Which to Use?

For the rim, I prefer finely shredded coconut or coconut powder. It sticks better! You can lightly toast it for extra flavor – it makes all the difference. Flaked coconut is lovely too, but it might not adhere as well.

Demerara/Brown Sugar: Impact on Flavor

Demerara or brown sugar adds a lovely molasses-like depth to the hot chocolate. White sugar will work, but you’ll lose some of that complexity. I find 2 tablespoons is perfect for me, but adjust to your sweetness preference.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s brew our tea. Steep the black tea bag in 0.25 cup (60ml) of hot water or milk for about 6 minutes. Then, remove the tea bag and discard.
2. Now, in a saucepan, gently simmer the remaining coconut cream.
3. Break the chocolate into pieces and add it to the saucepan. Whisk in the chai masala, 1 tbsp of sugar, and a pinch of salt.
4. Keep whisking until everything is smooth and melted – you want a beautiful, glossy chocolate base. Then, pour in the brewed tea and whisk again until combined.
5. Time for the fancy part! Whip 1/3 cup of chilled coconut cream with the powdered sugar until it thickens into a lovely, fluffy topping.
6. To coat the mug rims, first dip them in the whipped coconut cream, then into a mixture of toasted coconut flakes/powder and the remaining 1 tbsp of sugar.
7. Pour the hot chocolate into your prepared mugs, top with a generous dollop of whipped cream, and sprinkle with a little extra coconut sugar. Enjoy immediately!

Expert Tips

• Don’t boil the coconut cream! Gentle simmering is key to prevent it from splitting.
• For a richer flavor, use dark chocolate.
• If your chocolate isn’t melting smoothly, add a splash more hot liquid.
• A pinch of salt really enhances the chocolate flavor – don’t skip it!

Variations

• Vegan Coconut Chai Chocolate: This recipe is already naturally vegan if you use plant-based chocolate!
• Gluten-Free Considerations: This recipe is naturally gluten-free. Just double-check your chai masala blend to ensure it doesn’t contain any hidden gluten.
• Adjusting Spice Level: If you like a stronger chai flavor, add a little more chai masala. My friend, Priya, loves to add a tiny pinch of cayenne pepper for a little kick!
• Festival Adaptations (Diwali, Christmas): During Diwali, I like to garnish with chopped pistachios and a sprinkle of edible gold dust. For Christmas, a candy cane stir stick is a fun touch!

Serving Suggestions

This hot chocolate is amazing on its own, but it’s even better with a side of something sweet. I love it with a few homemade cardamom cookies or a slice of spiced cake. It’s also wonderful with a cozy blanket and a good book!

Storage Instructions

This hot chocolate is best enjoyed immediately. However, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave, stirring frequently. The texture might change slightly, but it will still be delicious!

FAQs

Is this hot chocolate best served immediately?

Absolutely! It’s at its most decadent and flavorful when freshly made.

Can I use a different type of tea?

You can! Earl Grey or even a rooibos tea would be lovely. Just be mindful that the flavor will change.

What if I don’t have Demerara sugar?

Brown sugar is a great substitute. White sugar will work too, but it won’t have the same depth of flavor.

How can I make this recipe less sweet?

Reduce the amount of sugar to 1 tbsp total, or use a sugar substitute.

Can I make a larger batch of this hot chocolate?

Definitely! Simply double or triple the recipe, keeping the ratios the same. It’s perfect for parties!