Originally published January 2, 2008 at 12:00 AM | Page modified April 17, 2008 at 2:47 PM
PrintRecipe: Bollywood Spiced Cocoa
Serves 2
1 cup milk
2 cardamom pods, crushed
2 peeled (¼-inch-thick slices) fresh ginger
Tiny pinch ground cumin
½ cup unsweetened coconut milk
½ bar Theo's Ghana-Panama-Ecuador 75% Cacao Dark Chocolate. * grated, or use 1 ½ ounces other high cacao-content chocolate
1. In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes.
2. Remove and discard the cardamom pods and ginger. Place pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot — but do not overheat. Serve immediately.
* Theo's Blended Ghana-Panama-Ecuador 75% Cacao Dark Chocolate Bar, which is fair-trade certified, is available at Metropolitan Markets, Whole Foods and PCC, as well as many other locations. Check www.theochocolate.com for additional store locations.
Copyright 2008 Kathy Casey Food Studios
Copyright © 2008 The Seattle Times Company
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