Chocolate Chai Affogato

Chocolate Chai Affogato

Inspired by Sri Rao’s unique, clever & 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 & then heat up on the stove right before serving.

makes ~2 cups


1 cup full fat coconut milk*

1 cup unsweetened plain almond milk

3.2 oz quality dark chocolate, chopped**

½ tsp cinnamon 

¼ tsp cardamom

¼ tsp mace 

Vanilla ice cream 

4 cinnamon sticks or star anise for garnish



  1. Pour coconut milk & almond milk into a saucepan. Bring to nearly a boil.
  2. Slowly add the chopped dark chocolate, stirring in each batch and waiting until it melts into the liquid. 
  3. Once you have melted all of the chocolate, add the cinnamon, cardamom & mace. Whisk to combine. 
  4. Place 1-2 scoops of ice cream in each individual glass or serving bowl. At the table, pour the chai over each ice cream dish. Garnish with cinnamon stick or star anise.


*when using canned coconut milk, be sure to whisk before measuring and using. The fat and liquid will separate and this recipe needs a homogenous mixture.

** For high quality vegan chocolate, recommend Lily’s. Otherwise, Valrhona

ideas / variations

  • Make with regular milk instead of coconut & almond. 
  • Enjoy as a thick drinking chocolate! Top with whipped cream & enjoy. 
  • Add 1-2 tsp of sugar for sweetness.