by SwoonMySpoon
View
my 3 recipes »
Photo by SwoonMySpoon
SwoonMySpoon's Notes:
Expand1/2 cup water Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
15 cardamom pods, finely chopped Ask a question about this ingredient
In a small saucepan, bring water to a boil. Remove from heat. Add sugar and cardamom pods and stir until sugar is melted. Cover and let steep for 30 minutes. Strain. Refrigerate in an airtight container for up to 3 weeks.
Ask a question about this step2 cups Milk ( (whole, 2 percent, or non-fat) Ask a question about this ingredient
2-1/2 tablespoons unsweetened cocoa powder Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
3 ounces good quality bittersweet chocolate (such as Scharffenberger or Valrhona), finely chopped Ask a question about this ingredient
2 ounces Licor 43 (a Spanish liquor) Ask a question about this ingredient
2 ounces coconut rum Ask a question about this ingredient
2 ounces cardamom syrup Ask a question about this ingredient
In a small saucepan, whisk the milk, cocoa powder, and pinch of salt over medium heat until fully blended. Bring it to a simmer (small bubbles) and remove from heat. Whisk in the bittersweet chocolate until it is completely melted. Add the Licor 43, coconut rum liquor, and cardamom syrup, stir, and divide between 2 mugs. Note: The Licor 43, coconut rum liquor, and cardamom syrup should be at room temperature so that they don’t cool down the drink.
Ask a question about this stepLove it! Fun head note, too. Have never heard of Licor 43, but it sounds delightful and like something with which I'd have fun experimenting, so I plan to hunt some down, to try this. ;o)
I had never heard of it either until I took a cocktails class. It's from Spain and is a dessert liquor that you can drink straight or use it to make dessert drinks. It's now a panty staple (-;