A masala chai recipe published on 24 October 2019 by the charity Food for the Hungry uses just 10 ingredients for four cups: 2 cups of milk, 2 cups of water, 1.5 teaspoons of black tea, 2 teaspoons of sugar and five whole spices plus fresh ginger. The same post gives a thick Mexican drink called champurrado that starts from cocoa, corn flour and brown sugar.
Those two recipes are a good base for this guide to hot chocolate and chai variations for fall evenings. I use them as the starting points, then add twists that are my own ideas, not tested by the source, so adjust sugar, spice and milk to your taste. Boiling milk and spices is simple, but it needs attention, so stay close to the stove.
The Base Masala Chai
Food for the Hungry’s method is straightforward. Grind the cardamom, cloves, cinnamon and peppercorn, crush the ginger, boil the water with the sugar and tea, then add the spices and milk and boil for three to four minutes. Strain and serve immediately.
| Ingredient | Amount for 4 cups (source) |
|---|---|
| Milk | 2 cups |
| Water | 2 cups |
| Black tea (Assam or Darjeeling) | 1.5 teaspoons |
| Sugar | 2 teaspoons |
| Green cardamom | 2 whole pods |
| Black cardamom | 1 whole pod |
| Cinnamon | 1 small stick |
| Cloves | 2 whole |
| Black peppercorn | 1 |
| Fresh ginger | 1 small piece |
The author used coconut milk for creaminess, so a plant-based version is already part of the original.
The Base Hot Chocolate: Champurrado
The same post offers champurrado, a Latin American drink that is thicker than ordinary hot chocolate. Whisk corn flour, sugar, cocoa, chili powder and salt, add water, milk, cinnamon sticks and chocolate, then simmer 10 to 15 minutes, stirring often.
| Ingredient | Amount for 6 cups (source) |
|---|---|
| Water | 2 cups |
| Milk | 2 cups |
| Masa harina or corn flour | 1/4 cup |
| Dark brown sugar | 1/4 cup plus 2 tablespoons |
| Cocoa powder | 2 tablespoons |
| Cayenne or chipotle powder | 1/8 teaspoon |
| Bittersweet chocolate | 4 ounces |
| Cinnamon sticks | 4 |
The source notes that leftovers can be chilled for several days and reheated with extra milk. It also has small inconsistencies, such as almond milk in the method and coconut milk in the list, so choose one milk and stay with it.
Six Chai Variations
These variations change the base chai with small additions. They are our own suggestions, so start with a pinch and taste.
| Variation | What to change |
|---|---|
| Ginger-heavy chai | Use double the ginger and skip the black cardamom |
| Saffron chai | Add a few saffron strands to the boiling water |
| Fennel chai | Add a half teaspoon of fennel seeds with the spices |
| Jaggery chai | Replace sugar with grated jaggery, added after boiling to avoid curdling |
| Oat milk chai | Use oat milk for the milk portion |
| Iced fall chai | Chill the strained chai and pour over ice |
Jaggery can curdle milk if it goes in while the pot is very hot, so stir it in off the heat.
Six Hot Chocolate Variations
For a quicker drink, warm milk with cocoa and sugar, then add one of these twists. Again, these are our own ideas.
| Variation | What to add |
|---|---|
| Chai hot chocolate | Stir in 1/2 cup of strained masala chai per cup of chocolate |
| Orange cinnamon | A strip of orange peel and a cinnamon stick |
| Mexican style | A pinch of chili powder, as in the champurrado |
| Peppermint | A drop of peppermint extract at the end |
| Salted caramel | A spoon of caramel sauce and a pinch of salt |
| Coconut milk | Use coconut milk for a dairy-free drink |
Serving, Toppings and Storage
Serve in small cups with whipped cream, chocolate shavings, a cinnamon stick or a sprinkle of crushed pistachios. For a gathering, keep the drink warm over low heat and stir.
For something to eat alongside, our list of holiday cookie recipes and banana bread recipes pair well. If you want a savory option, try healthy comfort food.
