I’m currently watching Frozen for the third time in 24 hours. This is what happens when Finlee Drew has your heart. You do crazy things like dance and sing with her, all while eating pink gold fish. You braid her hair in an Elsa braid, upon special request.
Also, footsy jams!
She is our four year old technically cousin niece who we get to watch every once in awhile when her parents get a much-deserved long weekend away. So it’s been a Capri Sun in my coffee kind of last couple of days.
This post is not about Capri Sun coffee. This post is about cardamom honey hot cocoa. Cardamom is just so hot right now. Its career is at Beyoncé level. This drink is creamy, floral and just the right amount of sweet. And trust me, you will not want to skip on the honey cream topping.
So when Finlee leaves and I am going through bedtime-story-withdrawals, I’m going to make a batch of this hot cocoa, put on a sweatshirt and watch a Charlie Chaplin movie, three times for old times’ sake.
Cardamom and Honey Hot Chocolate
This recipe is creamy, florally and perfect for a grown up hot chocolate. It is sweetened by honey, flavored with cardamom and topped with a honey whip.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
|| Hot Cocoa ||
5 cups 2% milk, organic
1/3 cups chocolate chips
1/3 cups honey, local
1/4 cup cocoa powder
1/2 teaspoon cardamom
|| Topping ||
2 tablespoons honey, local
1 cup whipping cream
Instructions
|| Hot Cocoa || Place all ingredients in a pot over medium heat and whisk until it chocolate has melted and heated to desired temperature.
|| Topping || In a standing mixer, whip together the honey and cream on low until the mixture becomes frothy. Turn the mixer onto medium-high until the mixture has soft peaks then turn the mixture on high until it has stiff peaks.
Keywords: cardamom, cozy, honey, hot chocolate, hot drinks
I’m totally leaving love notes on your blog like a good fan girl lol I too make a gooey hot cocoa with dark chocolate chunks, cocoa powder, a mix of local honey (from Dartmoor National Park in Devon) and light muscavado sugar. I find light muscavado sugar compliments chocolate really well with its caramel sweetness. I spike mine with a plethora of spices from my cupboard: cardamom, cinnamon, nutmeg, clove, ginger, chilli. And for extra special Atzec potency, I also stir in some gold leaf! I swear the gold does something magical, I always get a burst of creative inspiration upon drinking this gold cocoa
YUUUUUUMMM I can taste it now! You’ve painted a lovely picture! I so appreciate you!!! You’ve inspired me!
Awww I so appreciate you too!!! I was unwell over the weekend and visiting your blog really stoked my inner hearth. Sending you a stream of self-love coral pink and pastel green lights to fill your heart for the week! <3