There is a darling little coffee shop on San Juan Island, in the little town of Friday Harbor. The name of this darling little coffee shop escapes me, but you’ll know it by the cardamom hot chocolate that is served. Among other lovely little sips and nibbles, it’s the cardamom hot chocolate that always draws me in. Sweet, fragrant and rich in flavor, I savor every sip.
This time of year it’s a special treat when I can take a moment to indulge in a warm cup of this rich and creamy hot chocolate. I live too far away to pop into that coffee shop on a whim, so preparing it at home is the next best thing.
I’ve experimented with a few methods of preparation but for the best tasting cardamom hot chocolate, purchasing fresh cardamom pods is key. I can usually find them in bulk at my natural market. They should hold for about six months and when you’re not using the pods for hot chocolate, they are excellent toasted and crushed for sauces, soups, curries and desserts.
In honor of this wonderful time of year, I raise my hot chocolate mug to you! Here’s to a most delicious and happy Christmas.
I wish you all loads of love, true joy and heartfelt happiness,
Cardamom Hot Chocolate
1 serving of your favorite sipping chocolate. I adore Theo brand sipping chocolate. I’ve also used Trader Joe’s sipping chocolate.
6-8 ounces whole milk
2 crushed cardamom pods. I crush the pods with a mortar and pestle or with the back of a large spoon.
Whipped Cream (optional)
Chocolate shavings (optional)
In a small sauce pan heat the milk, sipping chocolate and cardamom pods over medium low heat. Whisk lightly until the milk is hot but not boiling, and the chocolate has melted and blended into the milk.
Strain the Hot Chocolate into your favorite mug or teacup and top with fresh whipped cream and shaved chocolate if desired. Find a quiet spot by the fireplace and enjoy.