There’s just something about cardamom. It’s powerful aromatic properties soothe the spirit and add a touch of something different to ordinary hot chocolate. Now that November is here, this is the perfect treat for snuggling up with a good book and taking care of you. This has become one of my favorite recipes for chilly nights.
2 cups milk*
1 ounce bittersweet chocolate**
1 cinnamon stick, crushed
4 cardamom pods, crushed
3 tablespoons sugar, to taste
Cocoa powder for dusting (optional)
*Coconut milk is an easy, delicious substitute in this recipe, and adds another layer of flavor.
**Do splurge on a good chocolate for this. We’re partial to Valrhona Caraibe.
Add all ingredients to a small saucepan and place over low flame. Whisk occasionally to incorporate the melting chocolate. Do not bring to a boil, or the milk will form a skin. When first bubbles begin to appear around the edge of the pan, remove from heat and strain into two warmed cups.
If a frothier hot chocolate is desired, whisk vigorously before straining.
[Chef’s Note: When crushing cardamom pods, cinnamon sticks, or any hard spices like peppercorns, simply put them in a plastic baggie and give them a good smash with a cast iron frying pan. Once should do it if you have a good arm. If you’re having a bad day, go to town.]
Dust with cocoa powder (optional).
Photo by Kelly Cline