Southeast Dairy Association - hot chocolate with moroccan spices

Hot Chocolate with Moroccan Spices

Add exotic Moroccan flair to a mug of hot chocolate with cinnamon, cardamom and orange rind.
Prep Time: 12 minutes
Cook Time: 5 minutes
Total Time: 17 minutes
Servings: 6


  • 3 cups chocolate milk, divided
  • 2 ounces bittersweet Belgian chocolate, plus 12 ounce for garnish
  • 2 cinnamon sticks
  • 1 orange rind
  • 3 pieces cardamom pods plus 18 teaspoon ground cardamom


  1. Bring 2 cups low-fat chocolate milk to a boil. Add cinnamon sticks, orange rind and cardamom pods in the milk mixture. Remove from heat and let stand 10 minutes.
  2. Meanwhile, finely grate chocolate and place in a bowl. Set aside.
  3. Using a metal strainer, carefully strain out spices from milk mixture. Pour hot milk mixture over chocolate. Stir mixture until well blended. In a saucepan, froth remaining cup low-fat chocolate milk. Pour into individual mugs and top with foam. Sprinkle with grated chocolate, if desired.


Source of recipe: Chef Katy Sparks, Quilty’s Restaurant, New York, NY

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