Chocolate Chai
A Decadent Twist on Traditional Chai
Name - Chocolate Chai
Sanskrit Name – चोक्लेटचाया
English Name – Chocolate Tea
History
Chocolate Chai, a delightful fusion of rich cocoa and traditional spiced chai, has its roots in the ancient traditions of Indian tea culture. While traditional chai blends robust spices like cardamom, ginger, and cinnamon with black tea and milk, the addition of chocolate introduces a decadent twist to this beloved beverage.
The concept of combining chocolate with chai likely emerged as a way to cater to modern tastes while preserving the comforting essence of traditional chai. Chocolate’s creamy texture and deep, indulgent flavor complement the aromatic spices of chai, creating a unique harmony of sweet and spicy notes that tantalize the palate.
Our Inspiration for Chocolate Chai
How to Prepare the Perfect Cup
Ingredients
- 2 cups water
- 2 cups milk (dairy or non-dairy)
- 2 tablespoons loose black tea leaves or 4 black tea bags
- 2 tablespoons unsweetened cocoa powder
- 4-6 tablespoons sugar (adjust to taste)
- 4-5 green cardamom pods, lightly crushed
- 1-inch piece of fresh ginger, peeled and sliced
- Pinch of ground nutmeg
- Pinch of ground cloves
- Whipped cream or marshmallows for topping
- Grated chocolate or chocolate syrup for garnish
Preparation Method
Boil the Spices and Tea: In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add 2 tablespoons of loose black tea leaves (or 4 black tea bags), 1 cinnamon stick, 4-5 lightly crushed green cardamom pods, 1-inch piece of sliced fresh ginger, a pinch of ground nutmeg, and a pinch of ground cloves to the boiling water.
Infuse the Flavors: Reduce the heat to medium-low and let the spices and tea simmer for about 5 minutes. This allows the spices to release their flavors into the water.
Add Cocoa and Sugar: Stir in 2 tablespoons of unsweetened cocoa powder and 4-6 tablespoons of sugar (adjust to taste) into the simmering mixture. Continue stirring until the cocoa powder and sugar are completely dissolved.
Pour in Milk: Pour 2 cups of milk (dairy or non-dairy) into the saucepan with the spiced tea mixture. Stir well to combine.
Simmer and Blend: Bring the mixture back to a simmer over medium heat, stirring occasionally to prevent the milk from scalding. Let the Chocolate Chai simmer for another 5-7 minutes to allow the flavors to meld together. Adjust the sweetness and spices according to your preference.
Strain and Serve: Remove the saucepan from heat and strain the Chocolate Chai mixture through a fine mesh sieve or tea strainer into serving cups to remove the tea leaves and spices.
Add Toppings: Top each cup of Chocolate Chai with a dollop of whipped cream or marshmallows for added richness and indulgence.
Garnish with Chocolate: Sprinkle grated chocolate or drizzle chocolate syrup over the whipped cream or marshmallows as a delicious finishing touch.
Serve Hot: Serve your homemade Chocolate Chai hot and enjoy the delightful blend of chocolatey sweetness and aromatic spices!
