Cardamom Hot Chocolate with Cardamom Whipped Cream

February  9, 2012
2 Ratings
  • Serves 1
Author Notes

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

What You'll Need
  • 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
  • 1 1/2 tablespoons sugar
  • 1 cup milk
  • 1/4 teaspoon ground cardamom
  • sprinkle cinnamon
  • Cardamom Whipped Cream with help from Ming Tsai
  • 1 cup heavy cream
  • 1/4 cup brown sugar
  • 1 teaspoon ground cardamom
  1. Cardamom Hot Chocolate
  2. Mix cocoa, sugar and spices in a small dish.
  3. Pour milk into a small pan, add the cocoa mixture and stir.
  4. Heat, while stirring, until steaming
  1. Cardamom Whipped Cream with help from Ming Tsai
  2. 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.
  3. 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.
  4. 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.
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2 Reviews

sarabclever February 9, 2012
This looks great--love the use of cardamom, and the gussied-up whipped cream.
AntoniaJames February 9, 2012
Oh, how splendid! Cardamom + chocolate is one of my favorite combinations. I'm generally not crazy about cardamom, as it seems so "loud" to me -- which may be because the pods I get from the Indian grocer are fairly fresh, and I grind as I use, so a little goes such a long way -- but I've found that dark chocolate keeps the cardamom in check. When I make hot cocoa with cardamom, I also add freshly ground Malabar black pepper. Excellent idea to put brown sugar in your whipped cream, too. Great recipe!! ;o)