My sweets consumption has noticably increased in recent days. I can only attribute it to all the time I spent thinking, planning, cooking (and then consuming) my Whats for Pud? entry. I guess I'm having a hard time snapping out of sugar high mode.
I had every intention of using the half can of coconut milk to make a Thai curry for dinner some time this week. I swear, as I pressed down the translucent blue lid on the storage container, I said aloud, "It'll be nice to have some curry. I can use some of the pork loin in the freezer. All we'll need to get is veg. How thrifty." I really think I mean it.
Last night, a cold wind blew in off the ocean, obliterating the fine sunny weather of days past. I tucked a blanket in around my feet and said, "Stephen, should I make some hot chocolate?"
Never one to deny himself the possibility of a treat, he readily consented. So I guess I could as easily blame the jet stream, the Pacific Ocean, or Stephen for the fact that I've had to rummage through the cupboards, looking for alternate dinner inspiration.
The coconut milk is long gone, and all ideas of Thai curry with it. No matter how lovely it tastes with basil and chilis, in my current sugary disposition, I couldn't help but use it to make hot chocolate.
Coconut Cardamom Hot Chocolate
3/4 cup coconut milk
1 1/4 cups milk
1 1/2 tablespoons cocoa powder
2 ounces bittersweet chocolate, chopped
1 1/2 tablespoons vanilla sugar (or regular sugar and a drop of vanilla extract)
1/4 teaspoon ground cardamom
1 pinch cayenne
1 small pinch salt
In a small saucepan, whisk the cocoa, sugar, and salt with 1 tablespoon of hot water over medium heat. Add the rest of the ingredients and whisk to combine. Heat until steaming. Optionally, strain through a very fine sieve to remove the spices. Mix with a standard or immersion blender until foamy.
I have to say, that Ikea frother, 2 dollar contraption--that looks like it belongs in the aisles of a sex shop--froths warm milk like nothing else. Unfortunately, it's hard to clean. I had to throw mine away a few days ago.
I got my mom a little battery powered frother, and it was hard to clean. I use my immersion blender; it's always accessible because I use it all the time. It doesn't make a thick, moundable foam (ala cappucino) but puts a foamy layer on hot chocolate very well.
I think if I could eat hot chocolate for dinner I would. This sounds rich and delicious. But I would like to say that when you heat up vanilla extract you lose it, and when you cook cocoa in cold liquid you have a good chance of burning it. Try whisking the cocoa in the liquid when it turn from warm to hot and adding the pinch of vanill extract when you take it off the heat.
Thank you for the comment on Eggbeater Tejal-- I coudn't find your email address, but it was nice to find your friend & food blog.
Hey shuna, no problem! I'm so glad you stopped by!
As for the vanilla extract tip, thank you--good for those of us who regret not buying a whole bunch of beautiful vanilla beans for 60 bucks at Perfect Edge this weekend...extract will have to do.
But as for Martha's recipe, I think time spent warming up actual vanilla sugar in steaming milk would be most beneficial for all that seed resin and pod fiber floating about, so the flavour can be gradually absorbed by the fat.
Sigh, but not all of us have vanilla sugar at hand...
Never knew that about cocoa--but that makes sense seeing as how it would share properties with chocolate, and I probably wouldn't chop that up and drop it in cold milk! But then, bringing it up just to steaming point, stirring, the chances of burning are quite low, no?
Mmmm.... I've been indulging in a bit of a coconut milk and cardamom obsession lately, but separately. Together is genius! And adding chocolate is even more genius! I'll definitely have to try this the next chilly day, which here in Seattle should be plentiful.
Kymm, if you make it, it's worth noting that a lot of hot chocolate recipes use a lot more chocolate than I do. This is about as rich as I can handle, but another ounce or two of chocolate would certainly yield an even richer, thicker drink. I've also been thinking white chocolate might be good.
white chocolate and cardamom make quite a sexy pair.
I was thinking of your Papa Rao's candy with the white chocolate, salted almonds, cardamom, and saffron when I made the suggestion, actually.
ha! If he ever becomes a chocolatier with this shop he dreams about, we know what it'll be called, Papa Rao's. How cute! He'd be thrilled that you thought of those chocs, I can't wait to tell him.