Inspired by Sri Rao’s unique, clever and delicious cook book Bollywood Kitchen. A simple & stunning dessert for guests or an evening in watching Bollywood films. This stores well in the fridge overnight. Easy to make a batch the day before and then heat on the stove right before serving.
Makes 2 cups
ingredients
1 cup (230 grams) full fat coconut milk
1 cup (235 grams) unsweetened plain almond milk
3.2 ounces (90 grams) quality dark chocolate, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
Vanilla ice cream
4 cinnamon sticks or star anise for garnish
instructions
Pour coconut milk and almond milk into a saucepan. Bring to nearly a boil.
Slowly add the chopped dark chocolate, stirring in each addition and waiting until it melts into the liquid.
Once the chocolate has all melted, add the cinnamon, cardamom, and mace. Whisk to combine.
Place 1 to 2 scoops of ice cream in each individual glass or serving bowl. At the table, pour the chocolate chai over each ice cream dish. Garnish with cinnamon stick or star anise.
notes & variations
When using canned coconut milk, be sure to whisk it before measuring and using. The fat and liquid will separate and we want a homogenous mixture.
For high quality vegan chocolate, we recommend Lily’s. Otherwise, Valrhona.
Make with regular milk instead of coconut and almond.
Enjoy as a thick drinking chocolate! Top with whipped cream and enjoy.
Add 1 to 2 teaspoons sugar if you prefer it sweeter.
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