We once had a roommate who went on food jags. One month, he ate a thick bowl of oatmeal every day for dinner. Another month, there were endless waffles drizzled with syrup. He was very full after the month of Hungry Man dinners, and he swore to never eat another bite of buffalo chicken anything after his month of binging on the spicy wings.
I am in the throes of my own food spree right now: I am full-on in a cardamom jag. Today I’m offering up two recipes with cardamom, next week there will be a third. I hope by then the urge to sniff and savor this woody, floral spice will be out of my system.
My affair with the green pods started innocently enough; in fact, it caught me by surprise. (Isn’t that always the way with life’s great romances, though?) Last week we went to a ginger party, where guests were invited to bring a ginger-spiced dish to share with the group. There was ginger tea, maki rolls made with pear and candied ginger, cucumbers quick-pickled with rice vinegar and ginger, and sundry ginger-flecked baked goods. I used a Ming Tsai recipe I had bookmarked a few months earlier. It was his version of a fruit cake, East/West-style, with molasses, candied ginger and an array of spices. It was decent enough. I mean, it was cake, and, as a general rule, cake is good. But it was really the whipped cream that was served atop the cake that was the best part. Freshly whipped with cardamom and brown sugar, I may have licked the entire Kitchen Aid Mixer bowl and whisk before even letting Rich know what we were bringing to the party. (I actually just walked into the kitchen in time to see Rich flat out dipping his entire hand into the mixer to scoop up a fist full of cream. For reals.)
The next morning I gchatted with my sister-in-law, who informed me that they were drinking the world’s best hot chocolate. The secret? Cardamom. Oh no, I argued, the world’s best hot chocolate could only be the world’s best if it was topped with the fresh cardamom whipped cream from last night. A perfect drink was born.
Some might argue that cardamom is not a cheap spice, but I beg to differ. You can pick up a hefty bag for a couple bucks at the Armenian stores in Watertown. What you want are the black seeds inside the fibrous pods. For this dish, I slit open the pods, shook out the black seeds, and ground them up until I had the right amount.
(Today I used my spice grinder — a coffee grinder I picked up at Ocean State Job Lot for $15 last year. Ordinarily, I might have used my mortar and pestle that rests on the counter, but Rich borrowed it last week and lost the pestle. Not to worry, he finally found the pestle on Friday morning. It was in the garbage disposal. Rich owes me a new mortar and pestle.)
You can always buy cardamom already ground, but it will not last quite as long as using the seeds from the pod. It’s a good idea to have the pods on-hand if you’re interested in exploring Indian dishes. It’s cardamom you’re tasting in an Indian restaurant’s rice; a few pods tossed in while the rice is simmering is what beckons a Bombay banquet.
Cardamom Hot Chocolate
1 1/2 Tablespoons unsweetened cocoa (I used Ghiradelli because that’s what I have in my cupboard. I am sure any brand will be great.)
1 1/2 Tablespoons sugar
1 cup milk
1/4 teaspoon ground cardamom
A sprinkle of cinnamon
Mix cocoa, sugar and spices in a small dish. Pour milk into a small pan, add the cocoa mixture and stir. Heat, while stirring, until steaming.
Cardamom Whipped Cream with help from Blue Ginger: East Meets West Cooking with Ming Tsai
1 cup heavy cream
1/4 cup brown sugar
1 teaspoon ground cardamom
In a chilled bowl (I put the bowl of my mixer in the freezer for about a half hour the first time I did this recipe, the second time, I didn’t bother), combine the cream, brown sugar and cardamom until stiff peaks form.
To assemble, find the biggest mug in your kitchen — trust me, you’ll want as much of this as possible — and fill it about 3/4 of the way full with the hot chocolate. Then, fill the rest of the mug with the whipped cream.
There’s enough whipped cream for several servings. I’m not sure how many. My guess would be four or five. But the amount will correspond directly with the will-power of those assembled. I make no promises.
Hey Molly, thanks for the comment hope you enjoy your fish n chips. Like your blog and I’m fired up to try homemade ricotta! That is right up my alley. I’ll let you know how it comes out.
The Boston/Cambridge area has so many wonderful Indian markets. A few times a year when I come up to town, I get to Central Square and hit the markets there to restock my pantry. Cardamom pods don’t last long in my kitchen. I have a special little mortar and pestle I bought at an Indian market that I use just for cardamom pods!
Thank you so much for the reminder about the great Indian shops in Central Square. I see a 70 bus ride over the river in my near future.
I never thought to add cardamom to whipped cream – great idea!
I too love cardamom–lovely in Scandinavian baked goods as well as Indian food–such a versatile spice. Have a few cardamom recipes on our blog too, if your jag continues…. I remember the Indian stores in Central Square when we used to live there–too bad I didn’t stock up on cardamom before we moved!
Nooooo! I was just coming over to give you imaginary high-fives for being my fellow beet-loving soulmate, but cardamom? OMG MY NEMESIS. Seriously, I am crazy allergic to that demon spice. More for you, I guess.
Kristen, I am sure we can work something out! 😉 I apologize in advance for the next recipe as it also calls for cardamom, but I promise to post cardamom-free and beet-heavy recipes in the future.
Your post made me laugh…I myself am on a lemon jag! With so many lemons right now in CA I find myself trying to use them up on a daily basis!
I wish I had too many lemons I wouldn’t know what to do with them! Totally jealous of your CA climate and terrific, luscious fruits and veggies.
I just had cardamom for the first time recently!! My friend made this dessert… ahhh I can’t remember what it was called, but it had cardamom and some sort of like, polenta. And then he added dried cranberries and stuff. It was SO tasty!
Oh that sounds super delicious! Dried fruit sounds absolutely delightful with this spice.
Gosh, you weren’t kidding about the cardamom 😉 Thanks for stopping by my blog. Your title is super cute.
And thank you for stopping by my blog. I think I have one or two more cardamom recipes in me, then I’ll go back to my regularly scheduled programming. 😉
I know someone who is going to love this recipe. Bookmarked – and sent!
I am so happy to hear that someone will enjoy this recipe. Thanks for stopping by and taking a look around. I really enjoy reading your blog.
cardamom hot chocolate sounds really lovely. mmmm.
my current obsessions are wasabi peas, string cheese, and popcorners chips in sea salt. i had them on a jet blue flight and now i can’t stop eating them….
nice to foob-blog meet you, molly!
gah. FOOD not foob. 😦
It’s nice to food-blog meet you, too. I just found your food blog this week and am really enjoying it. 🙂
My jag is chocolate. closely followed by champagne, pecorino and rosewater.
I’ve never tried cardamon hot chocolate but it sounds delicious…
Bianca, It IS delicious. And super simple. As a chocolate connoisseur, I think it’s your duty to give this recipe a shot. 🙂
I love cardamon, sounds delicious in hot chocolate and wrapped up in whipped cream!
Yum! I think I might need to go on my own cardamom jag. Maybe after my current homemade pudding jag is over.
A ginger party?!?!? I need your friends.
What a wonderful flavor combination. I love cardamom too. I make a cardamom plum cake in the late summer/early fall that we all love. But I think hot chocolate with cardamom cream (love the brown sugar) ought to make an appearance on our next rainy March day!
I recently discovered I love cardamom, and since then I stay on the lookout for recipes that use it. This definitely sounds like the best hot chocolate!
Im very interested in that whipped cream cardamom recipe and it. sounds really good, Im a cardamom grower/importer myself, looking for new ways to use cardamom. great recipe, can’t wait to try it myself