Chocolate Chai Affogato
30 Min

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.
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Cook Time

30 Minutes



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.
30 Min

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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.