On a recent trip to Seattle, I was introduced to Intrigue Chocolate Company where I had the best hot chocolate ever. I initially picked the Jamaican hot chocolate because of the interesting name but was completely blown away by the flavor when I had my first sip. No ingredients were listed on the menu but I could taste the richness of dark chocolate spiced with cardamom and cinnamon, a slight note of vanilla, and a touch of rum. Since coming back from Seattle, I have been obsessed with recreating that Jamaican hot chocolate. While this cup of hot chocolate won’t be the exact replica of Intrigue Chocolate’s, it’s pretty darn good and perfect for sipping on these chilly fall days. If you’re serving it to the kids, don’t forget to skip the rum.
Spiced hot chocolate
1 ¾ cup of milk
1 cup of heavy cream
¾ cup of semi sweet chocolate, chopped
7 cardamom pods, crushed with a pestle and mortar
1 cinnamon stick
1 tbsp rum
1 vanilla bean, splitted
½ tbsp sugar (to taste)
Marshmallow and cocoa for serving
1. In a small saucepan, heat milk and heavy cream over medium-low heat.
2. Add the crushed cardamom, cinnamon stick, and vanilla bean. Let it simmer on low heat for 10 minutes.
3. Add in the chopped chocolate and whisk until dissolved. Whisk in the sugar.
4.Remove from heat and strain the hot chocolate.5.When ready to serve, stir in the rum, garnish with marshmallow and cocoa powder.