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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- For the cardamom syrup
- 1/2 cup water
- 1/2 cup sugar
- 15 cardamom pods, finely chopped
- For the hot toddy
- 2 cups Milk ( (whole, 2 percent, or non-fat)
- 2-1/2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 3 ounces good quality bittersweet chocolate (such as Scharffenberger or Valrhona), finely chopped
- 2 ounces Licor 43 (a Spanish liquor)
- 2 ounces coconut rum
- 2 ounces cardamom syrup
Method
- 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.
- 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.
