Indulge in the warmth of cardamom hot chocolate, a simple yet comforting blend of rich cocoa, creamy milk, and the subtle spice of freshly ground cardamom. This comforting beverage takes the familiar comfort of a classic hot chocolate to new heights by adding a touch of warmth.
Cardamom is a common spice used in Indian cooking - not just in sweet or savory dishes but in beverages like masala chai and badam milk. So why not incorporate its aromatic charm into your favorite comforting drink?
Why you will love this recipe?
- The combination of chocolate and cardamom is balanced, ensuring neither flavor overpowers the other, resulting in a perfect blend.
- Cardamom hot chocolate is a cozy and comforting drink that is easy to make and brings warmth to chilly days.
Chocolate: I am using 70% dark chocolate. However, milk chocolate can also be used.
Cardamom: Whole green cardamom pods work best as freshly crushed seeds infuse maximum aroma. However, you can replace it with store-bought ground cardamom.
See the recipe card for full information on ingredients and quantities.
Expert tips to make cardamom hot chocolate
For the best flavor, grind the cardamom seeds just before use. This ensures the aromatic oils are at their peak, enhancing the overall taste of the hot chocolate.
Heat the milk and chocolate on low heat, stirring consistently. The milk should be steaming hot but should not boil. Avoid high temperatures to prevent scalding or burning, ensuring a smooth and velvety consistency.
Choose a high-quality dark chocolate with at least 70% cocoa solids. The richness of the chocolate will significantly impact the final taste.
Taste as you go and adjust the amount of sugar according to your preference. Some chocolates may be sweeter than others, so customizing the sweetness ensures the perfect balance for your palate.
Our favorite topping on cardamom hot chocolate is marshmallows and chocolate shavings. Other indulgent options are whipped cream and a dusting of cocoa powder for extra flavor.
Yes, you can substitute ground cardamom, but start with a smaller amount, as its flavor is more concentrated than freshly ground.
Certainly! Feel free to use your preferred milk alternative; just ensure it's unsweetened to control the sweetness of the hot chocolate.
Green cardamom is more commonly used in sweet dishes, providing a lighter, citrusy flavor, while black cardamom has a smokier taste and is often used in savory dishes.
Heat the milk and chocolate on low heat, stirring consistently. Avoid high temperatures to prevent scalding or burning, ensuring a smooth and velvety consistency.
While hot chocolate is best enjoyed fresh, you can store any leftovers in the refrigerator in an airtight container for up to two days. Reheat gently on the stovetop, stirring consistently to maintain the smooth texture.
More Indian beverage recipes
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Cardamom Hot Chocolate
- Remove the cardamom seeds from the pods and crush them using a mortar pestle or rolling pin. Alternatively, use ground cardamom powder.
- Take milk and crushed cardamom in a saucepan and place it over medium heat.
- Once the milk begins to steam, reduce the heat and add the chocolate chunks and sugar. Mix it on low heat until the chocolate melts.
- Simmer for 1-2 minutes on low heat and keep stirring the mixture. Make sure the milk does not boil.
- Pour into two mugs and top with marshmallows and chocolate shavings. Serve warm.