Author Notes
Spanish hot chocolate with an East Indian twist. —rciccia
Ingredients
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1/2 teaspoon
Ground Cinnamon
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3
Cardamom Pods
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1 teaspoon
Cornstarch (dissolved in small amount of water)
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1/4 cup
Heavy Cream
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2 cups
Water
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10-12 ounces
Semisweet Chocolate Chips
Directions
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Peel Cardamom. Reserve hulls. Grind cardamom seeds in to fine powder and set aside.
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In a sauce pan bring 2 cups water to a boil, with Cardamom hulls.
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Remove cardamom hulls.
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Add chocolate chips and cream to boiling water. Allow to dissolve completely.
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Add in cornstarch and whisk vigorously.
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Add cinnamon and ground cardamom seeds. As mixture rises to the top of the sauce pan, remove from heat, pour into cups and serve.
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