This spiced hot chocolate has lovely flavors reminiscent of Christmas in Germany. The cardamom and cinnamon are the most important in my mind as being typically German, but feel free to mix and match spices as the occasion arises.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
- 1 3/4 c. milk
- 4 cardamom seeds
- 8 whole coriander, crushed
- 2 whole cloves
- 1 star anise
- Small cinnamon stick
- 8 oz. of bittersweet chocolate (70% cocoa) or couverture
- 1 - 2 T. brown sugar
- 1 T. honey
- Dark rum (optional)
- Whipped cream for garnish
- Orange peel for garnish
Place the milk in a saucepan and heat to almost boiling. Remove from heat.
Add the spices and steep for 15 minutes. Pour through a sieve to remove the spices.
Add the chopped chocolate, and the sugar and honey to taste. Heat again, stirring to melt the chocolate. Keep stirring until hot chocolate is smooth and somewhat thickened.
Add a bit of rum to the bottom of the cup (if you like), pour in the hot chocolate and garnish with whipped cream and a twist of orange peel.
Notes: Coriander is used for meat dishes as well as some sweet dishes. Crush the seeds slightly or use whole. I like to throw a half teaspoon whole coriander into any broth or stock I am making. It has a slight lemony scent and does not taste like cilantro (which comes from the same plant).
Cardamom is definitely a Northern European festive spice. Very popular in Scandinavian breads and cookies, it is also found in German baking.
Also good reheated.
See recipe for Viennese hot chocolate here.