Chocolate Chai Pot De Creme

Hi Tea Lovers!

I recently had company over for dinner and wanted to make an exquisite and unique dessert. I kept thinking of what I could make to wow my guests and then it clicked – chai pot de creme with chocolate! I’d had chocolate pot de cremes previously, but figured I can put my own spin on it with chai! This dessert was quick and easy to make. Honestly, I had always thought pot de creme was intimidating because if you use too much heat you can end up with scrambled eggs! I used instant chai to make the dessert, needless to say that made it an extra bit easier as well! I promise this dessert will leave you and your guests speechless! A restaurant worthy dessert made by you in the comfort of your own home! Also, this is certainly a dessert you can make ahead!


1.5 – cups heavy whipping cream
1.5 – cup whole milk
1 – sachet or 2.5 tablespoon of Lux Tea Company instant chai (any flavor – I used ginger)
6 – pods of green cardamom
1 – stick of cinnamon
9 – ounces of semi-sweet chocolate chips (you can use milk chocolate if you prefer)
6 – egg yolks
4.5 – tablespoons of sugar


1. In a medium sauce pan on low heat allow your milk, cardamom pods and cinnamon come to a slow simmer.

2. Measure out your chocolate and put it into a blender to break the chocolate down; this allows for easier melting into the liquid when you’re ready to incorporate everything together. Leave the chocolate in the blender because you’ll add your liquid mixture to the blender later.

3. Strain the heated milk of the cardamom pods and cinnamon stick. To the hot milk add the instant chai mix and sugar, stir well and set the chai aside for now.

4. In another sauce pan, allow your heavy whipping cream to start heating up on the lowest heat (don’t allow it to heat too quickly).

5. While the heavy cream is heating, beat your egg yolks well in a mixing bowl.

6. Once the eggs are beat well, start slowly adding them to the cream while whisking the cream and eggs well.

7. Keep beating the heavy cream and eggs, once all of the eggs have been added, increase the heat ever so lightly, whisking constantly to avoid making scrambled eggs!

8. Start adding your chai to the heavy cream and egg mixture, continue to whisk.

9. Whisk over a low/medium heat until your mixture starts to coat the back of a spoon about another 10 minutes.

10. Once the liquid has thickened, pour it into the blender right over the chocolate.

11. Blend the liquid and chocolate together until all of the chocolate is incorporated.

12. Pour into dessert cups and place in the fridge for 6-8 hours or over night.

Serve with a dollop of whipped cream, sprinkle on your choice of cinnamon powder or crushed cardamom!

Store your pot de cremes in an airtight container for up to one week, if they last that long! ENJOY