Spiced Hot Cocoa
Take the hot cocoa of your youth up a few notches with this preparation. Feel free to "spike" it on special occasions with Créme de Cocoa or your favorite coffee liqueur. The amount of cocoa and sugar is purely a matter of preference. This version is a little less sweet and more "chocolaty." Reduce or increase cocoa and sugar, depending on your personal taste.
Bring the milk to a boil with the vanilla bean and cinnamon sticks and cook, stirring frequently, for 10 minutes. Split the vanilla bean lengthwise, scoop out the seeds and add to the milk. Discard the pod. Combine the cardamom, cocoa and sugar with 1 to 2 tablespoons cold milk to form a paste. Whisk into the boiling milk and simmer another 2 or 3 minutes. Remove cinnamon sticks and enjoy.
Recipe by, former PCC staff