30 Min
GF
Chocolate Chai Affogato
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.
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.
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Cook Time
30 Minutes
Serves
2
Directions
Step 1
Pour coconut milk and almond milk into a saucepan. Bring to nearly a boil.
Step 2
Slowly add the chopped dark chocolate, stirring in each addition and waiting until it melts into the liquid.
Step 3
Once the chocolate has all melted, add the cinnamon, cardamom, and mace. Whisk to combine.
Step 4
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.
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
Step 1
Pour coconut milk and almond milk into a saucepan. Bring to nearly a boil.
Step 2
Slowly add the chopped dark chocolate, stirring in each addition and waiting until it melts into the liquid.
Step 3
Once the chocolate has all melted, add the cinnamon, cardamom, and mace. Whisk to combine.
Step 4
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.
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
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.
Tags:
30 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Tags:
30 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
It's Chai Time!
A fragrant blend of cardamom, cinnamon, mace, clove and more to liven up a cup of tea or any other delight.
WHAT'S BETTER THAN CHAI?
