Cardamom & coffee hot chocolate

Name: Cardamom & coffee hot chocolate
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 tbsp Cocoa Canopy Real Milk Chocolate Beads, plus more to serve, if liked; 2 cardamom pods, split and seeds finely crushed; 30 ml espresso coffee; 150 ml Arla B.O.B Semi Skimmed Milk; Whipped or squirty cream, to serve (optional)

An indulgent drink for a chilly day. If cardamom isn't your thing, try adding a pinch of cinnamon, nutmeg or ground ginger instead.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves1
CourseDrink
Prepare5 mins
Cook-
Total time5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Cocoa Canopy Real Milk Chocolate Beads, plus more to serve, if liked
2 cardamom pods, split and seeds finely crushed
30ml espresso coffee
150ml Arla B.O.B Semi Skimmed Milk
Whipped or squirty cream, to serve (optional)

Put the chocolate beads and cardamom seeds into a mug and pour over the espresso. Stir to melt the chocolate, adding a splash of boiled water if they don’t completely melt.
Heat the milk using a milk frother, a steam wand on a coffee machine or in a saucepan, whisking constantly. Once frothy and steaming, pour it over the chocolate mixture, stirring well to mix everything together. Top with whipped cream and a few more chocolate beads, if liked, then serve.

Typical values per serving when made using specific products in recipe