Chai Chocolate Popcorn is a quick and easy stovetop popcorn recipe with cocoa powder, warming chai spice blend, and touch of sweetness makes for a delicious popcorn snack to enjoy anytime of day!
I love popcorn, from simple to unusual flavors, it’s easy to make and fills that snack void perfectly. Given the chance, I can easily sit and finish off a whole bowl all by myself!
I’ve been experimenting with different popcorn toppings lately just for fun. You may already be familiar with this, Green Matcha Popcorn, which is a green tea and sugar mix. Green tea is good for you so why not put in on popcorn too!
This chai chocolate popcorn seasoning came about on a whim and ended up being a great combination. Hints of cacao and warming chai spice flavors, with a touch of sweetness makes for another delicious popcorn topping!
I hope you enjoy this super easy version of gourmet chai chocolate popcorn!
Ingredients You’ll Need
In this recipe, popcorn is popped on the stovetop and mixed with chocolate and chai flavors for a delicious, gourmet style popcorn made right at home!
Here is everything you will need, including ingredient variations:
- coconut oil – can also sub with light tasting olive oil or vegan butter
- popcorn – preferably organic
- coconut sugar – sub with pure cane, date, or brown sugars
- cocoa powder – can also use cacao powder
- clove or nutmeg
Gather your ingredients and let’s get popping!
How To Make Stovetop Chocolate Popcorn
(Note – The full printable recipe is at the bottom of this post)
- Spices: In a small bowl, mix your spices. Feel free to use heaping measurements.
- Heat oil: In a large stock pot, add coconut oil, cover and heat over medium high heat for about 2 1/2 minutes.
- Add popcorn: Pour popcorn into pot and cover with lid, let cook for 2 – 3 minutes, carefully shaking the pot back and forth almost continuously. Popcorn will be done when you don’t hear kernels popping for 5 – 10 seconds.
- Add spice: Once popping comes to a minimum, lift lid, add spices, cover tightly, carefully lift pot and tilt, round and round, upside down, every which way you can while twirling your hips and doing the happy popcorn dance. It’s the best way to really get that popcorn coated and ready!
- Serve: Enjoy right from the pot or pour popcorn in a large bowl or small individual bowls.
How To Store Popped Popcorn
- Counter or pantry: Popped chocolate popcorn can be stored in sealed containers or ziplock bags for 1 – 2 weeks. To store, be sure it’s sealed well without moisture or much air to keep it from going stale too soon.
- Refrigerator: You can store popped popcorn in the refrigerator for up to 2 – 3 weeks, just be sure to remove as much air and moisture before sealing.
- Freezer: Popped popcorn is freezer safe and will last 2 – 3 months if stored properly. To freeze, remove as much air and keeping moisture out of the container or baggie before sealing.
- Snack bags to-go: This popcorn recipe is also great for prepping grab-n-go snack bags. Store in small ziploc baggies for a quick treat to-go. Store the popcorn as mentioned above.
More Chocolate Recipes You’ll Love
- Chocolate Peanut Butter No Bake Cookies
- Chocolate Avocado Pudding (3 Ways)
- Vegan Chocolate Chip Cookies
- Chocolate Chai Roasted Almonds
- Chocolate Cherry Smoothie
If you try this easy chocolate popcorn recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CHAI CHOCOLATE POPCORN (STOVETOP)
Chai Chocolate Popcorn made on the stovetop with hints of cocoa and warming chai spice, blended with a touch of sweetness makes for a delicious popcorn topping!
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: Makes 12, 1 cup servings 1x
- Category: Snack
- Method: stovetop
- Cuisine: American
- Diet: Vegan
- 3 tablespoons coconut oil
- 1/2 cup popcorn (pref. organic)
- 1 tablespoon sugar (coconut sugar or organic cane sugar)
- 1 tablespoon cocoa powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon clove or nutmeg
- pinch of mineral salt + pepper, optional
Spices: In a small bowl, mix your spices. Feel free to use heaping measurements.
Heat oil: In a large stock pot, add coconut oil, cover and heat over medium high heat for about 2 1/2 minutes.
Add popcorn: Pour popcorn into pot and cover with lid, let cook for 2 – 3 minutes, carefully shaking the pot back and forth almost continuously. Popcorn will be done when you don’t hear kernels popping for 5 – 10 seconds.
Add spice: Once popping comes to a minimum, lift lid, add spices, cover tightly, carefully lift pot and tilt, round and round, upside down, every which way you can.
Serve: Enjoy right from the pot or pour popcorn in a large bowl or small individual bowls.
Makes about 12 to 14 cups
Store: Leftovers can be stored in containers or ziplock baggies for 1 – 2 weeks. Be sure to remove as much as possible, and keep moisture away, to keep it from going stale too soon.
If you don’t have all the spices, you can still make a flavorful topping using just a few…try simply using sugar, cocoa and cinnamon.
If you happen to have the Tazo Chai Tea bags on hand, they will work too. Cut open 3 tea bags, combine with sugar and cocoa. Add once popcorn is ready.
I went for sweetness on this recipe, feel free to omit the sugar or lessen it. If you omit the sugar, you may opt to add 1/4 – 1/2 teaspoon black pepper for a more authentic chai spice.
Popcorn maker: Add popcorn, cook as directed and move to a large bowl. In a small bowl, melt coconut oil. Once popcorn is done, drizzle with oil and top with seasoning, toss to coat well.
Updated: Chai Chocolate Stovetop Popcorn was originally published in May 2014. It has been retested and updated with new photos and helpful tips in July 2020.