Salted Cardamom Drinking Chocolate
Adapted from “Bitterman’s Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes,” by Mark Bitterman (Andrews McMeel, 2016).
As the recipe’s author says, the challenge here is to find a salt that will land on the surface of your drink without sinking or dissolving. A flaked salt works best in this surprisingly dairy-free beverage.
What’s the difference between hot cocoa and a drinking chocolate? Hot cocoa is made with cocoa powder, and the latter is made with whole chocolate as well, which contains both cocoa solids and cocoa butter. Drinking chocolate typically tastes much richer as a result.
Makes 6 servings
13.5-ounce or 14-ounce can coconut milk (not shaken, not low-fat) 3 cups water ¼ cup sugar 1 tablespoon cardamom pods, cracked ½ cup unsweetened cocoa powder (do not use Dutch-process) 8 ounces bittersweet chocolate (at least 60 percent cacao), broken into pieces 6 pinches flaked salt (see headnote)
Instructions: Use a spoon to skim the cream from the top of the opened can of coconut milk and place it in a liquid measuring cup. Add enough of the liquid left in the can to yield 1 full cup. Reserve what’s left for another use, if desired. Combine the water, sugar and cracked cardamom pods in a medium saucepan over medium-high heat. Once it comes to a boil, cook for 1 minute, then remove it from the heat and let it steep for 5 minutes. Use a slotted spoon or small strainer to find and discard the cardamom pods, then stir the cocoa powder into the saucepan. Place over medium heat; once the mixture is bubbling at the edges, stir in the chocolate until it has melted. Add the cup of coconut cream and milk. Use an immersion (stick) blender to mix the drinking chocolate until it’s frothy. Divide among warmed mugs. Top each with a pinch of salt. Serve right away.