How does hot chocolate with cardamom sound to you? Especially when it is topped with rose-scented whipped cream??? I know, I’m a total hussy for even suggesting it, but this is really too good to keep to myself. I know many of you were probably surprised that my opening recipe of the Kitchen Fiddler blog was not a chocolate one, but I have a very lovely one to share with you tonight, one which provides a nice bridge from yesterday’s post about cardamom-infused coffee.
This recipe is in honor of another cardamom-loving friend, Carol, whose birthday is today. I am smiling to think of how Carol’s face lit up earlier this year when I told her that I was going to make a cardamom truffle as part of my CocoaRoar Spring Truffle Collection, and we had some extremely animated phone conversations this summer over our discovery and thorough giggly enjoyment of the Adirondack Creamery Kulfi-Pistachio Cardamom ice cream.
(If you are a cardamom lover and haven’t tried this ice cream yet, I urge you to track this down as soon as possible. I know that Whole Foods and Fairway carry it, as do both of the Westside Market stores on the Upper West Side, among others. This ice cream is nothing short of delightful and will definitely prompt you to call a good friend and share your cardamom joy. Happy birthday Carol!)
I love hot chocolate infused with various spices, especially cardamom. Cardamom and rose are a gorgeous combination and made even more so when chocolate is added to the equation. Naturally my cardamom hot chocolate begged to be topped with rose-scented whipped cream.