I’ve been exploring more and more Swedish recipes and the one thing that has seeped into my everyday cooking is their use of cardamom. While I’ve always liked using it as a component of a curry spice blend, or the occasional cookie recipe, I never really added it to other things.
After adding to a pancake recipe (recipe coming a bit later), I decided after a cool winter day, I’d add some to a traditional hot chocolate recipe. It boosts the sweetness of the brown sugar and compliments the sharp dark chocolate perfectly. Enjoy!!
- 2-1/4 cups milk
- 3 Tbsp brown sugar
- 3 Tbsp unsweetened cocoa powder
- 1 tsp ground cardamom
- 28g/1 oz dark chocolate, finely chopped or grated
- In a medium saucepan, heat the milk to a bare frothing, but not boiling. Whisk in the sugar, cocoa and cardamom until uniformly combined. Take off the heat and add the dark chocolate. Wait a minute for the heat of the milk to melt the chocolate and whisk in to combine. Froth with a milk frother or hand blender to give a foamy top. Or add a dollop of whipped cream if that's your thing. I'm a "no-whip" guy at the local cafés haha. Serves 2 in large mugs (you want large mugs of this, trust me).