Masala Chai Hot Chocolate with Jaggery
Masala Chai Hot Chocolate with Jaggery-What happens when masala chai meets hot chocolate? You get a creamy and rich Masala Chai Hot Chocolate made with chai (black tea), warm chai spices , sweet jaggery (gud) and rich dark chocolate. An easy fall drink!
Masala Chai Hot Chocolate recipe (with jaggery)
There are some combinations that just make sense.
A warm cup of masala chai on a chilly afternoon is one of them. A mug of thick, chocolatey hot chocolate is another.
So why choose between the two?
This Masala Chai Hot Chocolate with Jaggery brings them together in one wonderfully cozy drink. I infuse milk with black tea, cardamom, cinnamon, cloves and ginger, then add cocoa, dark chocolate and jaggery to turn it into a rich, creamy hot chocolate.
The result is not quite chai and not quite hot chocolate, it’s the best of both.
And honestly, this might just be my favourite way to make hot chocolate when the weather starts getting cooler.
What is Masala Chai Hot Chocolate?
Masala chai hot chocolate is a fusion drink that combines the flavours of Indian masala chai with classic hot chocolate.
Instead of simply adding chai spices to chocolate milk, I actually infuse the milk with black tea and whole chai spices first.
The infused milk is then combined with cocoa powder, dark chocolate and jaggery.
That little step of adding real tea makes a difference. You get the subtle depth of black tea along with the warmth of spices like cardamom, cinnamon, ginger and cloves while the chocolate keeps the drink rich and indulgent.
Think of it as a creamy hot chocolate with a warm masala chai finish.
Why you’ll love this chai hot chocolate?
- It has real chai in it – black tea is infused into the milk along with the spices.
- Chocolatey but not overwhelmingly sweet – dark chocolate and cocoa give it plenty of depth.
- Sweetened with jaggery – You can always add sugar or any sweetener of your choice but jaggery adds a lovely caramel like flavour.
- Perfect for fall and winter – all those warming spices make this such a cozy drink for the cold weather.
- Easy to make – everything comes together in one saucepan.
- A little different – it’s a fun alternative to traditional hot chocolate.
- Perfect for festive entertaining – especially around Diwali, Christmas and the holiday season.
Ingredients required
Milk
I like using whole milk because it gives the hot chocolate a naturally creamy texture.
You can use semi-skimmed milk if that’s what you have, although the drink won’t be quite as rich.
Black tea
This is what makes this a proper masala chai hot chocolate rather than simply chai-spiced hot chocolate.
I use either 1 strong black tea bag or about 1½ teaspoons of loose black tea. Assam, English Breakfast or another robust Indian black tea like Taj or tetley works well.
The trick is not to boil the tea for too long. We’re looking for that lovely tea flavour without introducing bitterness or tannins.
If you enjoy a more traditional cup of chai, you might also like my Jaggery Masala Chai recipe, a classic Indian masala chai sweetened with jaggery.
Chai spices
I use a simple combination of green cardamoms,Cinnamon,Cloves and fresh ginger or ginger powder.
You can adjust the quantities depending on how strongly spiced you like your chai.
If you’re in the mood for more fall-inspired flavours, my Pumpkin pie Spice Mix is another homemade spice blend that’s perfect for adding warmth to drinks, pancakes and desserts.
Chocolate
For a rich chocolate flavour, I recommend using good-quality dark or semi-sweet chocolate, roughly 50–70% cocoa.
The chocolate melts directly into the warm infused milk, giving this drink its thick, luxurious texture.
Cocoa powder
A little unsweetened cocoa powder intensifies the chocolate flavour without making the drink excessively sweet.You can use any cocoa powder or cacao powder for a more stronger flavour.
Jaggery (Broken into small pieces or grated)
I use jaggery instead of regular sugar.
It adds sweetness along with a slightly deeper, caramel-like flavour that works beautifully with the spices and dark chocolate.
Jaggery can vary quite a bit in sweetness, so I recommend starting with 1 tablespoon (crush the jaggery or grate it for approximate measure) and adding more if needed.
You can use Shakkar (jaggery powder) instead or any other sweetener of your choice. Jaggery gives it a caramel flavour.
Vanilla extract and salt
A little vanilla extract rounds out the flavours, while a tiny pinch of salt helps bring out the chocolate.
You won’t taste the salt. It simply makes the chocolate taste richer.
How to make Masala Chai Hot Chocolate
Infuse the milk with chai spices
Add the milk to a saucepan along with the crushed cardamom, cinnamon stick, cloves and fresh ginger or ginger powder.
Heat gently over medium-low heat until the milk is hot and fragrant.
Don’t let it come to a vigorous boil.
Add the black tea
Once the milk has been infused with the spices, add your black tea.
Let it steep gently for about 2–3 minutes.
This is important. Don’t leave the tea simmering for too long. We want the flavour of the tea without making the hot chocolate bitter.
Strain
Remove the saucepan from the heat and strain the milk into another saucepan or heatproof jug, removing the tea and whole spices.
Press the ginger and spices gently against the strainer to extract as much flavour as possible.
Add cocoa and chocolate
Return the infused milk to the saucepan.
Whisk in the unsweetened cocoa powder, then add the chopped chocolate.
Keep the heat low and stir until the chocolate has completely melted and the drink is smooth and creamy.
Sweeten with jaggery
Add jaggery and stir until dissolved.
Taste and add a little more if you prefer your hot chocolate sweeter.
Add the vanilla extract and a tiny pinch of salt.
Give everything a final whisk.
Serve
Pour the masala chai hot chocolate into mugs and serve immediately.
I love topping mine with a little whipped cream and a dusting of cocoa or freshly grated chocolate.
A tiny sprinkle of cinnamon or crushed cardamom on top makes it look extra festive too.
What does Masala Chai Hot Chocolate taste like?
The first thing you’ll notice is the rich chocolate flavour.
Then come the warm chai spices,particularly cardamom and cinnamo, followed by the subtle depth of black tea.
The ginger adds a gentle warmth at the end.
It’s creamy, chocolatey, warmly spiced and just slightly caramel-like from the jaggery.
The idea isn’t for the tea to overpower the chocolate.
Chocolate should come first, with the masala chai flavours lingering in the background.
Masala Chai Hot Chocolate with Jaggery
Equipment
- 1 Thick bottomed Saucepan
- 2 mugs
- whisk
Ingredients
- 2 cups whole milk
- 1½ teaspoons loose black tea or 1 strong black tea bag
- 2 green cardamom pods lightly crushed
- 1 small cinnamon stick
- 2 cloves
- ½- inch piece fresh ginger sliced or lightly crushed / or use ginger powder
- 60 g dark or semi-sweet chocolate chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon jaggery adjust as per taste
- ½ teaspoon vanilla extract
- Tiny pinch of kosher salt / salt
For serving (Optional)
- Whipped cream
- 1 tbsp Grated chocolate
- Sprinkle of Cocoa powder/ Sprinkle of Cinnamon
- 1-2 Crushed cardamoms
Instructions
- To the milk, add cardamom, cinnamon, cloves, and ginger to a saucepan.
- Heat gently over medium-low heat until hot and fragrant. Do not bring it to a vigorous boil.
- Add the black tea and gently steep for 2–3 minutes.
- Remove from the heat and strain the milk to remove the tea and whole spices.
- Return the infused milk to the saucepan over low heat.
- Whisk in the cocoa powder.
- Add the chopped chocolate and stir until completely melted and smooth.
- Add jaggery, vanilla extract and a tiny pinch of salt.
- Taste and adjust sweetness if required.
- Pour into mugs and top with whipped cream, grated chocolate or a light dusting of cinnamon or cocoa.
- Serve hot.
Notes
Tips for the best chai hot chocolate
Don’t over-brew the tea
This is probably the most important tip.
Black tea can become bitter and tannic if it is boiled or steeped for too long. Add it towards the end of the spice infusion and steep for just 2–3 minutes.
Use good chocolate
Since chocolate is one of the main flavours here, using good-quality chocolate makes a noticeable difference.
Dark or semi-sweet chocolate works particularly well because the jaggery already adds sweetness.
Adjust the jaggery to taste
Different varieties of jaggery have different levels of sweetness.
Start with 1 tablespoon, taste, and add more if needed.
Don’t boil the milk
Keep the heat gentle throughout. You want the milk hot enough to infuse the spices and melt the chocolate, but not aggressively boiling.
Crush the cardamom
Lightly crushing the cardamom pods helps release their oils and gives the milk a much more fragrant chai flavour.
Can I use brewed masala chai instead?
Yes, but I prefer infusing the tea and spices directly into the milk for this recipe.
It gives you more control over the flavour and results in a creamier, more chocolate-forward drink.
If you already have some strong masala chai prepared, you can use it as a shortcut. Just remember that adding brewed tea will dilute the milk slightly, so you may need to adjust the chocolate and sweetness.
Can I make Masala Chai Hot Chocolate without tea?
You can, but technically it becomes more of a chai-spiced hot chocolate.
The black tea is what gives this drink its actual chai character, so I recommend keeping it in if you’re making this recipe for the first time.
If you don’t have tea or if you are making this recipe for the little ones, you can just infuse the milk with the spices and continue with the recipe without the black tea.
Can I use chai masala instead of whole spices?
Absolutely.
If you have homemade or store-bought chai masala, you can use that instead of the individual spices.
Start with about ½ teaspoon, taste and add more if you want a stronger chai flavour.
I personally prefer whole spices here because I can control the individual flavours and strain them out before adding the chocolate.
Can I make this dairy-free?
Yes.
Use your favourite plant-based milk. Oat milk is particularly good in hot chocolate because it gives the drink a creamy texture.
You can also use dairy-free dark chocolate if required.
Can I make this ahead of time?
Yes, although I think this hot chocolate is best served fresh.
If you’re making it for a gathering, you can prepare the chai-infused milk ahead of time and refrigerate it.
When you’re ready to serve, gently reheat the milk and add the cocoa, chocolate, jaggery, vanilla and salt.
How to store leftover hot chocolate
If you have leftover hot chocolate, allow it to cool and pour it in a bottle / jar and refrigerate for up to 2 days.
Reheat gently in a saucepan over low heat, whisking well before serving.
The chocolate may settle slightly as it cools, so a good whisk will bring it back together.
My favourite ways to serve Masala Chai Hot Chocolate
For a really cozy chai hot chocolate mug, I like to top it with either one or a combination of the below options:
- Whipped cream
- Grated dark chocolate
- A dusting of cocoa powder
- A pinch of cinnamon
- Crushed cardamom
- A tiny sprinkle of chai masala
And if you’re serving this around the festive season, little gingerbread cookies or shortbread on the side would be perfect.
Why jaggery, not sugar?
Jaggery (also known as gur )is unrefined sugar made from concentrated sugarcane juice.The juice is cooked down and reduced to blocks to be used for eating and cooking. It is widely used across India as a sweetener in both cooking and traditional recipes.
Jaggery or Gur is considered a better alternative to refined white sugar because it is less processed and retains some of the natural minerals found in sugarcane.
It has got this deep, almost caramely taste that goes so well with the chai spices. If you don’t have any jaggery , you can use Brown sugar or maple syrup works fine too.
Is this just a chai latte with chocolate mixed in?
Not really. A chai latte is mostly tea with a bit of milk. It is primarily tea, milk and spices, while chai hot chocolate combines those chai flavours with cocoa and chocolate.This recipe is a chai and hot chocolate fusion with real melted chocolate and not just a added flavouring.
More cozy drinks and recipes to try
If you love warm, spiced and chocolatey drinks, there are a few more recipes from From Bowl to Soul you might enjoy.
If you’re getting ready for fall, start with my Pumpkin Spice Mix Blend. It’s an easy homemade spice blend that you can keep ready for everything from lattes to pancakes and hot chocolate. Use it in my Pumpkin Spiced Pancakes for a cozy fall breakfast, or try my Pumpkin Spiced Hot Chocolate when you’re craving something rich and chocolatey.
For another Indian-inspired twist on hot chocolate, my Rose and Cardamom Infused Hot Chocolate combines chocolate with the delicate fragrance of rose and cardamom. If you love simple chocolate treats, my Super Simple Chocolate Discs are an easy little sweet to make alongside your favourite hot drink.
For more traditional Indian comfort drinks, try my Besan Doodh Recipe, a warm, nourishing drink made with roasted gram flour (Chickpea flour), or my Jaggery Masala Chai, a classic spiced Indian chai sweetened with jaggery.
FAQ’s
Masala chai hot chocolate is a fusion drink made by combining masala chai (black tea) and traditional Indian chai spices with cocoa, chocolate and milk. It tastes like creamy hot chocolate with the warm flavours of masala chai.
Yes. Cardamom, cinnamon, ginger, cloves pair particularly well with chocolate and create a warmly spiced hot chocolate.
Yes. Sugar or another sweetener can be used instead of jaggery. Add it gradually and adjust to taste, as the amount needed will depend on the sweetener you use.
Dark or semi-sweet chocolate works best. Around 50–70% cocoa gives you a rich chocolate flavour without making the drink overly sweet.
For US readers, some good options include Ghirardelli Intense Dark, Guittard, Equal Exchange Organic Dark Chocolate, Theo Chocolate Organic Dark Chocolate, Endangered Species Chocolate, or Lindt Excellence 50–70% Dark Chocolate.
For UK readers, you can use Green & Black’s Organic Dark Chocolate, Divine Dark Chocolate, Ombar, Lindt Excellence 50–70% Dark Chocolate, M&S dark chocolate or Waitrose No.1 Dark Chocolate.
If you prefer organic chocolate, look for a bar labelled organic dark chocolate, ideally with around 50–70% cocoa solids and a short ingredient list.
Choose plain chocolate rather than chocolate containing fillings, nuts or strong added flavours, since those can affect the chai spices.
For a sweeter, milder hot chocolate, use semi-sweet chocolate or chocolate around 50–55% cocoa. For a deeper, more intense flavour, choose 65–70% dark chocolate.
For kids you can add regular chocolate and organic cacao powder.
Yes. One strong black tea bag works well for two servings. Steep it in the hot spiced milk for about 2–3 minutes before removing it.
Why I think you’ll love this
I love recipes that take something familiar and give it a little twist without making it complicated.
That’s exactly what this Masala Chai Hot Chocolate with Jaggery does.
You still get that comforting mug of hot chocolate, but the cardamom, cinnamon, ginger and black tea make it feel a little more special and very much at home in an Indian kitchen.
It’s the kind of drink I can imagine making on a cold autumn evening, during the festive season, or simply when I want something warm and indulgent.
If you love both masala chai and hot chocolate, I think you’ll want to try this combination.
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