Chocolate Chai
Unsweetened cocoa, Assam black tea and restrained warm spices combined as a modern two-cup milk chai.
By Krishna Sahani
No ratings yet · Be the first
Equipment: Small deep saucepan
Small mixing bowl
Whisk
Fine strainer
Digital kitchen scale
Two heat-safe cups
Ingredients
Instructions
-
Make cocoa paste
Whisk 5 g cocoa with 30 ml taken from the measured milk until smooth. -
Simmer spices
Simmer 2 crushed cardamom pods and 1 g cinnamon in 250 ml water near 100°C / 212°F for 3 minutes. -
Add black tea
Add 6 g Assam CTC black tea and simmer for 90 seconds. -
Finish with cocoa and milk
Whisk in the cocoa paste, remaining 220 ml milk and 10 g sugar. Bring to a rise and gently simmer 2 minutes. -
Strain and serve
Strain into two cups and let cool before drinking. Discard the cooked tea and spices.
Storage
Serve warm. Strain and refrigerate leftovers within 2 hours; whisk gently while reheating once.