Traditional recipes

White hot chocolate with cardamom recipe

White hot chocolate with cardamom recipe

  • Recipes
  • Dish type
  • Drink
  • Hot chocolate

If you like the flavour of Indian desserts, you'll love this white hot chocolate flavoured with rose water and cardamon! Very rich, very delicious!

2 people made this

IngredientsServes: 2

  • 500ml semi-skimmed milk
  • 250ml skimmed milk
  • 180g white chocolate, chopped
  • 1/4 teaspoon crushed cardamom pods
  • 2 teaspoons rose water

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Combine milk, white chocolate and cardamom pods in a saucepan over medium heat. Cook, stirring frequently, until chocolate is melted and well combined, about 5 minutes. Remove saucepan from heat before hot chocolate comes to the boil. Stir in rose water. Strain out cardamom pods and serve.

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Thick Parisian Hot Chocolate with Cardamom and Sea Salt | Recipe

It used to be a die-hard tradition that we visited Paris late in the year. There’s something romantic about the Parisian architecture against the grey-white skies of the colder months, and the brisk air never prohibited us from wandering the streets and spending time sitting outside of cafés people-watching while we warmed our hands and lips on rich, velvety Parisian hot chocolate, or ‘Chocolat Chaud’.

These days, we opt to explore more of Europe, and in recent years we’ve visited the Netherlands, Germany and Denmark, all late in the year as the wind starts to bite, scarves become necessary and hands are thrust into coat pockets to be released only to nestle a warm pastry, or beverage.

While our annual trips to Paris are dormant, my longing for small cups of that deeply satisfying Parisian hot chocolate still emerges year after year as soon as the weather shifts from Summer to Autumn.

Though our summer this year has been indistinguishable, tepid at best, Autumn has made an entrance with its dignity in tact there’s all the darkness, rain, wind and leaf fall we expect of her and with it, my unyielding urge to dive into carb loaded food, wrap myself in heavy knitted blankets and sip thick, creamy hot chocolate has arrived.

Fortunately, this recipe is so simple to make that the craving is an easy and quick one to satisfy. A common misconception is that the thickness of Parisian hot chocolate is due to the addition of cream however it’s actually the result of boiling milk and chocolate. Here, the less traditional ingredient of ground cardamom adds a gently warming and sweet note, though you may leave it out if preferred.



An Interview with Alex Shimson, Baker of Delicious Things

Kris: Why did you decide to become a pastry chef?

Alex: The pastry world always attracted me, but I couldn’t put my finger on what exactly it was. When my husband and I move from Israel to Canada, in the summer of 2013, I decided that it was a perfect opportunity for me to have a career change.

Back in Israel, I worked in public relations but I didn’t feel that this is the right spot for me. As soon as I started the Baking and Pastry program at George Brown College, I felt that I belonged in the pastry and culinary world.

Now I know, I simply love making food whether it’s sweet or savoury. I enjoy seeing people’s’ smiles when they bite into my baked goods. And on a personal level, I also find it to be very therapeutic and very social–food brings people together.

Kris: What or who are your influences when it comes to baking?

Alex: I am inspired by Israeli, Middle Eastern, and Mediterranean cuisines, as well as European patisseries. I have travelled a lot and draw inspiration from those culinary trips.

There are a few pastry chefs that I consider to be my main influences nowadays. One of them is Uri Scheft from Breads Bakery , an Israeli bakery that became very successful in NYC. Elisabeth Prueitt from Tartine Bakery, in San Fransisco, is another idol of mine. And last but not least is Joanna Yolles , my very first instructor at GBC.

These three chefs are quite different in what they are doing, but I take a little bit from each. On top of that, I really enjoy Israeli food bloggers like Efrat Lichtenstadt and this babka filling was based on her recipe.

Kris: What defines Israeli baking to you?

Alex: Israeli baking, as I see it, is a combination of local Middle Eastern ingredients and French pastry techniques and standards. The combination of these two brings elegance and rusticness into perfect balance.

Kris: For readers who want to bake more Middle Eastern or Israeli dishes, do you have any resources to recommend to include more middle Eastern Israeli flavours in their baking?

Alex: Sure! For those who want to get into Israeli baking, I highly recommend Uri Scheft’s book Breaking Breads . It’s a very detailed, step-by-step cookbook that showcases both sweet and savoury baking. It’s my favourite right now.

For more modern Middle Eastern baking and cooking, my go-tos are Jerusalem by Yotam Ottolenghi and Sami Tamimi and The Palestinian Table by Reem Kassis. Both books are very friendly to people who are new to this cuisine.

Kris: Along the same line, what specific ingredients would you recommend our readers explore if they want to delve into Middle Eastern/Israeli baking?

Alex: Tahini! Also known as sesame butter is so healthy and delicious and it can be used both in cooking and baking. There are endless recipes for tahini cookies . Tahini is also a natural thickener that can replace eggs in baking for vegans.

Olive oil, of course! Spices include cumin, cardamom, turmeric, cinnamon, nutmeg, and paprika.

I also love to use dates (whole, paste, or as a syrup) as a pastry filling or as natural sweetener.

Kris: How did you come up with this recipe? Tell me why you love this flavour combination?

Alex: Babkas are very popular in Israel. Every bakery carries them, especially on the weekends. They’re the perfect match for your coffee on Saturday morning. Typical babka would be filled with chocolate or poppyseed paste.

In my white chocolate and cardamom recipe, I gave a twist to the standard flavours. What was guiding me is that I love flavour combinations that make you stop and think of them as you eat. I love it when you take a bite and the flavours continue to develop in your mouth. For example, sweets that aren’t just sweet but have layers of flavour that reveal themselves on your pallet as you continue to eat them.

This babka filling has those qualities: the white chocolate gets caramelized on the outside and gives some depth to the chocolate flavour. Gentle hints of cardamom add another layer to the bouquet, and the texture of the dough is soft on the inside and a bit crunchy on the outside. It’s a beautiful combination.


White chocolate recipes

Treat yourself to one of our heavenly white chocolate recipes, especially delicious when teamed with summer berries in desserts, cheesecakes and traybakes.

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White chocolate berry cheesecake

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White chocolate truffles

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

Matcha & white chocolate blondies

Green tea powder takes your blondies to the next level, slightly bitter matcha balances the white chocolate sweetness. Serve gooey for an extra treat!

Easy blondies

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Recipe Summary

  • 6 inches stick cinnamon
  • 8 cardamom pods
  • 1 vanilla bean, split or 2 teaspoons vanilla
  • 3 cups half-and-half or light cream
  • 3 cups milk
  • 1 ½ cups white baking pieces
  • Grated dark chocolate and/or white chocolate (optional)

Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.

In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.


White Hot Chocolate Mix:

  • 1 cup white chocolate (I used Ghiradelli white chocolate melting disks), frozen
  • 1/2 cup powdered sugar
  • 1 cup powdered milk
  • 1 cup powdered coffee creamer
  • 1 teaspoon salt

Put all the ingredients together in a food processor (love my Cuisinart) and blend until everything turns into an even, fine powder.

Freezing the white chocolate ahead of time makes it easier to grind up into miniscule, easily meltable and mixable pieces. And blending it with the powdered ingredients makes it harder for the chunks of chocolate to stick together as they get cut. They get coated with the powder, and don't clump together. It works perfectly.


Cardamom & Orange Spiced White Hot Chocolate (FAK Friday)

I’m dreaming of a white hot cocoa… the kind you want to wrap your hands around and sip slowly to keep the chill away. The kind of hot cocoa that makes time slow down, just so you can savor its sweet, creamy goodness a little longer. The kind of hot cocoa that makes you go, “wow, I didn’t know white chocolate could be this decadent!”

Who says dreams can’t come true?

There’s something about hot chocolate that makes me wish I were five years old again. Back when playing in the snow was actually fun. Sledding, snowball fights, snowmen, and of course, building forts! I was one of those kids who never got cold, and would spend hours upon hours constructing my wintery fortresses. I would then insist on living in them, and even made a snow-mailbox, once… you know, in case anyone needed to reach me.

Yes, hot cocoa reminds me of simpler times. Back before I grew up, and learned to dread the snow and the cold. Now winter means having to get up a half hour early to scrape the ice off my car. It means wearing so many layers I become unrecognizable, as a person or as a human being. It means shoveling so much I walk around for the rest of the day with a hunch back, taking tiny, careful steps for fear of slipping on black ice. Five-year-old me would call me lame.

Yet somehow, hot chocolate takes me back there, before I was lame. It also makes me feel better about where I am, because while I may not be a kid anymore, and I may not love the cold like I used to, I can still make a damn fine cup of hot cocoa to warm me up whenever the chill starts to get to me.

There are few things in life more comforting and nostalgic than a traditional, straight-up hot cocoa with marshmallows or whipped cream, but another thing that has come with getting older is a taste for more sophisticated things. Enter, spice.

Whether it’s a classic dark hot chocolate, or a creamy white, I love my cocoa with a little flavor twist. For this one I chose to use an all-time favorite of mine, cardamom, along with just a hint of orange.

Cardamom is a very unique spice, with a flavor all its own. While it’s of the same family as ginger, the taste is nothing like it… instead, it is distinct and aromatic like pine, and brings to mind the sharpness of citrus zest, or freshly ground nutmeg. It is warm, woodsy, bright, and all-together indescribable. I could sit for hours simply inhaling the scent of the stuff! It is most commonly used in India, Scandanavia, and the Middle East (primarily in desserts, but also in some savory dishes like curry, or brewed into tea or coffee), but as far as I can tell is highly underrated in most other parts of the world.

Perhaps the price is a factor in its popularity, as green cardamom is the third most expensive spice there is (second only to saffron and vanilla). And yet, a little goes a long way — the flavor of good cardamom is bold and assertive, so only a few pods are needed for most applications. To get the most bang for your buck, I suggest buying just a small handful of cardamom pods from a spice shop, rather than getting a whole jar. Whole pods will last longer, and impart better flavor than their pre-ground counterpart. Plus you won’t be stuck with so much you won’t be able to use it all before it goes bad.

There are two types of cardamom to be aware of before purchasing — green cardamom, and black cardamom. Green cardamom, also called “true” cardamom, has a brighter flavor, and is what most people refer to when they talk about the spice. It’s also a bit more expensive than black. Black cardamom is closely related to green cardamom, but is not quite the same. The flavor is deeper and smokier, and it is almost always used in savory dishes, rather than sweet. When in doubt, buy green, but if you have the opportunity to try both and see which you prefer, go for it!

The other key component to making this hot cocoa great is using high quality white chocolate. As I mentioned last week, white chocolate must contain at least 20% cocoa butter to be labeled as such. Steer clear of anything that calls itself “white morsels”, or “white chips”, etc., as they are mostly sugar and hydrogenated oils. If you’ve ever tasted white chocolate and thought it tasted grainy, chalky, or bland, this is probably why. I suggest looking for a cocoa butter content of at least 30%, for a truly decadent experience.

Cardamom & Orange Spiced White Hot Chocolate
Makes about 2 servings

4 oz. (by weight) good quality white chocolate, roughly chopped (or about 3/4 cup)
2 cups milk (I used whole milk, but I’m sure you could use whatever % you like)
3-4 green cardamom pods, crushed
1 two-inch strip of orange zest*
1/2 tsp. pure vanilla extract
pinch of cinnamon or freshly grated nutmeg, for garnish
fresh whipped cream, for serving (optional)

*use a vegetable peeler to remove just the outer (orange) part of the rind — try to avoid getting any of the white pith underneath.

Method
1. If your chocolate is in a block or a bar, chop it roughly and place it in a large bowl. If it is in chip form, just add it to the bowl as-is.
2. Place a small pot on the stove over medium-low heat, and add the milk, crushed cardamom, and orange zest. Heat until the milk begins to steam, and small bubbles appear around the edges of the pot, stirring frequently to keep the milk from scorching on the bottom of the pot. As soon as bubbles appear at the edges, remove from the heat — do not let it boil!
3. Place a strainer over the bowl with the chocolate, and pour the milk through to remove the cardamom and orange. Add the vanilla extract, and let sit for 20-30 seconds to allow the chocolate to begin melting. Whisk until smooth.
4. Garnish with a dash of cinnamon or freshly grated nutmeg. Serve as is, or top with a dollop of fresh whipped cream.


White Chocolate and Cardamom drink

This White Chocolate and Cardamom Drink is deliciously decadent! It’s not really a drink you would have every day.. or even every week. It’s quite a special drink – something you would have on special occasions, and what more of a perfect occasion than Christmas in July! This would be a perfect Christmas Eve drink, together with some Nutmeg Spiced Cookies!

Cardamom is such an amazing herb, it has to be one of my absolute favourites. I just love the flavour and aroma of it. The smell to me is intoxicating! Cardamom has lots of health benefits too, which you can read up about here. If you love cardamom like me – try out our Chai Spiced Nuts recipe. Also keep an eye out for more cardamom recipes on here!

We’ve used the Sweet William white chocolate for this drink… if you have trouble sourcing vegan white chocolate, you could have a go at making your own! Here’s a recipe from VeganBaking.net! It’s on my recipe list to make one day too… I’ve just gotta source some plant based milk powder!

I love white chocolate – it was my favourite as a kid growing up – so I was so excited when I found a vegan version! And cardamom seems like the perfect compliment to its rich flavour.

You may want to strain the drink before you pour it into a glass, as the cardamom can pool at the bottom of the cup, but I like don’t mind it.

This White Chocolate and Cardamom drink has such a lovely rich, woody like flavour and aroma. If you like cardamom, you will definitely love it!

If you liked the look of this drink, you’ll love our Golden Turmeric Milk!


Method

Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper.

Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined.

Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins.

Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.

For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little.

Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency.

Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain.

Sprinkle with icing sugar, using a decorative dove stencil if you have one.


Recipes From ADWRICHTRAVEL blog

PREPARATION
For parfait, using an electric mixer, whisk eggs yolks, sugar, and vanilla together until doubled in volume.

In another bowl, whisk egg whites with sugar until soft peaks form. Fold into egg yolk mixture.

Melt chocolate in a small saucepan over low heat. Remove from heat and stir in rum and cardamom. Mix well.

In a third bowl, beat cream until it forms soft peaks, then gently fold into chocolate mixture and at last the egg mixture.

Pour into individual molds. Place in freezer overnight.

Prepare syrup by mixing all ingredients in a saucepan and boiling until sugar is melted.

For coulis, place all the ingredients in a small saucepan over low heat, and simmer for 15 minutes. Remove from heat and let cool. Transfer to a blender and blend for 2 minutes, until smooth. Strain through a sieve, cover and refrigerate for l hour. If the coulis is too thick, add a little syrup to the mixture.

Remove each parfait from mold by warming sides under hot running water.

Serve on a chilled dessert plate, surround with coulis, and sprinkle with pistachios. Top each parfait with a dollop of whipped cream and a mint leaf.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook