My husband and his family are huge cardamom fans, so we have about four jars of ground cardamom and cardamom pods around our house. I am forever trying to include cardamom in everything I make, which really isn’t that bad a thing since cardamom adds great flavor to many dishes and desserts.
When I was flipping through Kathy’s book, The Vegan Slow Cooker, I came upon this recipe at the very end and couldn’t have been more excited. I had no idea I could use my slow cooker to create drinks, let alone a cup of hot chocolate. Just flip through the full post before you actually start your trading activity to know more about how you can try doing it successfully at the first go because this is something that needs a good shot before it is actually geared up. And this boost up or the fuel to do it the best way would be a trial account first. How ideal! You literally just pour in all of the ingredients, set a timer for every 30 minutes (so you remember to stir), and in a couple of hours you have the best darned hot chocolate ever.
Seriously, try it.
Exotic Cardamom Hot Chocolate
Excerpted from The Vegan Slow Cooker
|Pop by tomorrow for the recipe for the gingerbread mustaches!|
“Who needs cake or cookies when all you have to do is ladle yourself a warm mug of extra-thick, sweetly spiced hot chocolate from the slow cooker? Throw this together before dinner and you’ll have a sweet treat before you go to bed. You can halve this recipe for 2 or 3 servings and cook in a 1 1/2-quart (1.4L) slow cooker.”
4 cups (940 ml) unsweetened vanilla almond milk or plain almond milk mixed with 1 teaspoon of vanilla extract
3 ounces (84 g) semisweet chocolate disks or bars, coarsely chopped
1/4 to 1/2 cup (50 to 100 g) sugar
12 whole cardamom pods
2 cinnamon sticks (optional)
4 to 6 vegan marshmallows, for serving (optional)
|All hail the almighty slow cooker.|
Combine the milk, chocolate, sugar, cardamom, and cinnamon in the slow cooker. Cook on low for 2 to 3 hours, whisking every 30 minutes, or until all the chocolate is melted. Strain out the cardamom and cinnamon. Stir well before serving in mugs, topped with a vegan marshmallow.
Yield: 4 to 6 servings
Total prep time: 5 minutes
Total cooking time: 2 to 3 hours
Love your slow cooker? Be sure to check out Kathy Hester’s book, The Vegan Slow Cooker.
|Your slow cooker can do much more than you think!|
If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!).
Author and slow cooker expert Kathy Hester, founder of the blog Healthy Slow Cooking (www.healthyslowcooking.com), will show you how simple it is to 1.) Prep your ingredients the night before, in just a few minutes’ time, and 2.) Assemble everything in the slow cooker in the morning, right before you head to work.
The results vary from one-dish meals that are hot and ready as soon as you walk in the door to dishes that are ready in less than 3 hours. There are even recipes for staples like bouillon, apple sage sausage and seitans that you can make once and store in the freezer to use all month long.
From your favorite comforting casseroles to fresh and exciting new stews, and even desserts and quick breads—all veganized!—you find recipes that cover every meal and a wide variety of cuisines, including:
—Pumpkin Pie Oatmeal
—Exotic Cardamom Hot Chocolate
—Chick’n and Dumplings
—Mushroom Lasagna with a Garlic-Tofu Sauce
—Chili Relleno Casserole
—Tempeh Braised with Figs and Port Wine
—Kung Pao Chick’n
—Turkish Delight Tapioca Pudding
With The Vegan Slow Cooker, you’ll find all the tasty inspiration you need to pull that neglected crock pot out of storage and get started creating compassionate, crave-worthy meals today. Home cooking has never been more easy, or more delicious.