15 minutes
A warm and indulgent hot chocolate with a Thai twist, featuring bittersweet chocolate and aromatic spices.
cups
Unsweetened Coconut Milk, canned
0 oz
cups
teaspoons
Ground Cardamom
teaspoons
Ground Cloves
teaspoons
pinches
Bittersweet Chocolate Chips
cups
1. Prepare Spiced Milk Mixture
In a medium saucepan, combine whole milk, unsweetened coconut milk, sugar, ground cinnamon, ground cardamom, ground cloves, and a pinch of kosher salt. Gently heat this mixture over medium heat, stirring occasionally until it starts to simmer.
2. Melt Chocolate
Once the milk mixture is simmering, remove the saucepan from the heat and add bittersweet chocolate chips. Let the chocolate sit in the hot mixture for about 2 minutes, then stir until the chocolate is completely melted and the hot chocolate is smooth.
3. Serve Hot Chocolate
Pour the hot chocolate into mugs and serve immediately. Optionally, top with whipped cream or marshmallows for added indulgence.
Start with high-quality chocolate or cocoa powder, ideally around 70% cocoa, for the best balance of bitterness and sweetness.
Begin with a quarter to half a teaspoon of Thai-inspired spices like ginger, cardamom, and lemongrass per cup, and adjust to taste. Use freshly ground spices for vibrant flavors.
Heat the mixture slowly and avoid overheating to prevent the chocolate from seizing or scorching. Aim for a low simmer, stirring frequently.
Infuse milk or cream with the spices by heating and steeping for at least 10 minutes before straining. This extracts maximum flavor without leaving solids in your drink.
Use full-fat coconut milk mixed with regular milk or a creamy non-dairy alternative for a rich, authentic Thai flavor profile.
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