Cardamom White Hot Chocolate Recipes

Steps:

• Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
• Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
• Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
• Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
• Serve the white hot chocolate with the marshmallows.

Steps:

• Place chocolate in a mug; set aside.
• Heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
• Remove from heat, strain, discarding cardamom, and stir in vanilla.
• Pour over chocolate and let sit for 1 minute.
• Whisk until smooth. Sprinkle with freshly grated nutmeg to serve.