Method

To make the coffee infusion, combine the whole coffee beans and cream in a medium saucepan over medium-low heat.  Bring to a simmer.  Add the ground cardamom and remove from heat.  Let steep approximately 2 hours until the cream has fully absorbed the coffee and cardamom flavors.  Return to the heat and bring to a boil.  Add the butter and stir to combine.  Place chocolate in a stainless steel bowl and pour the cream mixture through a strainer directly onto the chocolate.  Let sit for one minute and then stir until combined and completely smooth.

To make the hot chocolate, bring the milk to a boil in a medium saucepan over medium-high heat.  Pour 2 ounces hot milk over 2 ounces of the coffee infusion for each serving.  Stir each until smooth.  Serve with whipped cream and a sprinkle of ground cardamom.

Makes 6 servings.

Recipe by Jenn Stone, JS Bon Bons, Toronto, Canada

Reprinted with permission from ©Michael Turback, Mocha, published by Ten Speed Press

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