Yum! What is better on a cold day than a hot cup of cocoa? Megan Fleiner of the charming blog Passports and Pancakes shares a fun variation of the classic: Chai-Spiced Hot Chocolate with Vanilla Whipped Cream. Her feature in the winter issue can be found on page 66. Enjoy!
INGREDIENTS
For the hot chocolate:
1 cinnamon stick, plus extra for garnish
4 green cardamom pods
6 thin slices fresh ginger (skin removed)
1 star anise
4 whole cloves
6 whole black peppercorns
2 cups whole milk
1.6 ounces dark chocolate, roughly chopped
1.6 ounces milk chocolate, roughly chopped
For the whipped cream:
1 pint heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon pure vanilla extract
DIRECTIONS
For the hot chocolate:
Add all ingredients except the chocolate to a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, covered. Remove from heat and let steep for 10 minutes. Strain the milk into another saucepan or bowl and discard the spices. Heat the spiced milk over low-medium heat and add the chocolate. Stir continuously until the chocolate has melted completely (this should take about 5 minutes). Serve immediately, topped with vanilla whipped cream.
For the whipped cream:
Add all ingredients to a chilled mixing bowl. Whip with an electric mixer for 5-7
minutes until you have whipped cream. (This will make extra, so reserve what’s left for other holiday desserts!)
Recipe and Photos courtesy of Megan Fleiner, Passports and Pancakes
INGREDIENTSFor the hot chocolate:
1 cinnamon stick, plus extra for garnish
4 green cardamom pods
6 thin slices fresh ginger (skin removed)
1 star anise
4 whole cloves
6 whole black peppercorns
2 cups whole milk
1.6 ounces dark chocolate, roughly chopped
1.6 ounces milk chocolate, roughly chopped
For the whipped cream:
1 pint heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon pure vanilla extract
DIRECTIONS
For the hot chocolate:
Add all ingredients except the chocolate to a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, covered. Remove from heat and let steep for 10 minutes. Strain the milk into another saucepan or bowl and discard the spices. Heat the spiced milk over low-medium heat and add the chocolate. Stir continuously until the chocolate has melted completely (this should take about 5 minutes). Serve immediately, topped with vanilla whipped cream.
For the whipped cream:
Add all ingredients to a chilled mixing bowl. Whip with an electric mixer for 5-7
minutes until you have whipped cream. (This will make extra, so reserve what’s left for other holiday desserts!)
Recipe and Photos courtesy of Megan Fleiner, Passports and Pancakes