As frigid as the temperatures were over the weekend, I was craving for a warm beverage that wasn’t your typical tea or hot chocolate recipe. So I referenced one of my favorite cocktail recipe books, ‘Winter Cocktails‘ by writer, food stylist, and recipe developer; Maria Del Mar Sacasa. It’s a great cocktail book filled with recipes like Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks. In it, I found a recipe called “Persian Warmer”. It’s an exotic white hot chocolate with a blend of ingredients such as green cardamom, orange zest and Grand Marnier, which is optional. We tried it without spiking it and was very pleased with the flavor combination that we decided not to booze it up.
Give this creamy comfort in a cup a try and enjoy!
-Image by Rose Angel Lopez for Design by Occasion
- 2 tablespoons green cardamom pods, crushed
- 4 cups whole milk
- 2 tablespoons finely grated orange zest
- 6 ounces white chocolate, finely chopped
- Pinch salt
- 2 teaspoons fresh orange juice
- 6 ounces Grand Marnier, optional
- Place cardamom in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add milk and orange zest and bring to a simmer over medium heat, stirring occasionally. Remove from heat and let steep for 15 minutes.
- Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return milk to saucepan and bring to a simmer over medium-high heat and then reduce heat to medium-low. Add white chocolate and salt and stir until chocolate is completely melted. Remove from heat and stir in orange juice. Serve in warmed cups and spike with 1½ ounces Grand Marnier per serving, if desired.
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