Spiced Drinking Chocolate Recipe
Spiced Drinking Chocolate
Dark chocolate, ginger, a hint of cardamom, and cassia come together in this hot chocolate. Either cassia or cinnamon can be used in this recipe (both are tree barks), though chocolatier Annie Rupani prefers cassia. “It is inherently sweeter, more complex, and pungent than cinnamon, so a little goes a long way,” she explains. “It also has a high oil content, which contributes to its robust flavor.”
2 cardamom pods
1/2 tsp coriander seeds
1 (13.5-oz) can coconut milk
1 tsp cocoa powder
1 slice ginger, peeled
1/2 tsp ground cassia or cinnamon
Pinch of salt
2 oz good-quality chocolate (preferably Valrhona 64% Manjari)
2 oz good-quality dark chocolate (preferably Valrhona 72% Araguani)
Whipped cream (optional)
Roasted pistachio nibs, for garnish
Using a mortar and pestle, lightly crack cardamom pods and coriander seeds. In a saucepan, combine coconut milk, cocoa powder, ginger, cardamom, coriander, cassia (or cinnamon), and salt. Bring to a boil, then immediately reduce heat to low and simmer for 20 minutes to steep. Strain and discard the solids.
Return mixture to the saucepan. Add both chocolates and stir over medium heat until chocolates have melted.
Divide between two cups and serve with whipped cream, if using. Garnish with pistachio nibs.
Excerpted from Houston Cooks by Francine Spiering. Photographs by Chris Brown. Copyright 2019 by Francine Spiering, recipe copyright by Annie Rupani – Cacao & Cardamom. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.