Last March I found myself deep in the throes of a cardamom-flecked jag. I couldn't stop myself from putting it in cookies, ice cream, and this crowing jewel in the cardamom crown, cardamom hot chocolate with brown sugar cardamom whipped cream —CheapBeets
Cardamom Hot Chocolate
1 1/2 tablespoons
unsweetened cocoa (I used Ghiradelli because that’s what I have in my cupboard. I am sure any brand will be great
Pour milk into a small pan, add the cocoa mixture and stir.
Heat, while stirring, until steaming
Cardamom Whipped Cream with help from Ming Tsai
In a chilled bowl (I put the bowl of my mixer in the freezer for about a half hour the first time I did this recipe, the second time, I didn’t bother), combine the cream, brown sugar and cardamom until stiff peaks form.
To assemble, find the biggest mug in your kitchen — trust me, you’ll want as much of this as possible — and fill it about 3/4 of the way full with the hot chocolate. Then, fill the rest of the mug with the whipped cream.
There’s enough whipped cream for several servings. I’m not sure how many. My guess would be four or five. But the amount will correspond directly with the will-power of those assembled. I make no promises.