Chocolaty Chai

About Chocolaty Chai

Ingredients

• Chocolate sauce 4 tbsps
• Tea bags 3 to 4
• Castor sugar 2 tbsps
• Clove powder ½ tsp
• Nugmeg powder ¼ tsp
• Green cardamom powder 1 tsp
• Cinnamon powder 1 tsp
• Dried ginger powder ½ tsp
• Milk 1½ cups
• Cayenne powder ¼ tsp
• Fresh cream 4 tbsps

How to Make Chocolaty Chai (Stepwise Photos)

Method

1. Heat 2½ cups water in a deep non-stick pan, dip the tea bags in it. Add 2 tbsps castor sugar and boil for 5-6 minutes.
2. Add clove powder, nutmeg powder, green cardamom powder, cinnamon powder and ginger powder and boil for 2-3 minutes.
3. Add milk and cayenne pepper and mix well.
4. Strain into 4 cups, top each cup with 1 tbsp cream and 1 tbsp chocolate sauce and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps