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Author Notes: Restorative after being out in subzero temps. I used cardamom, but you could use any spice that struck your fancy. —motease
Food52 Review: WHO: Motease is a former dairy hand, kitchen hand, lab rat, and product development tech. She lives in Maine.
WHAT: An easy hot chocolate recipe to have up your sleeve all winter long.
HOW: Melt chocolate with a little butter, then whisk in cardamom-infused milk.
WHY WE LOVE IT: We've always been fans of cardamom and chocolate, and this recipe reminds us why. Plus, the teensy bit of butter adds a level of richness that milk and chocolate just can't get on their own. —The Editors
- 2 tablespoons dark chocolate, chopped
- 1 teaspoon unsalted butter
- 1 cup milk
- 3 green cardamom pods, crushed with the back of a knife
- 1/2 teaspoon vanilla
- In a small saucepan, heat milk and cardamom pods over medium-low heat. Let simmer for 10 minutes.
- Heat butter and chocolate in another saucepan over medium-low heat. Stir until smooth.
- Whisking constantly, add hot milk in a steady stream. Remove from heat and remove cardamom pods. Stir in vanilla and serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
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