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Archive for the ‘Drinks’ Category

Avocados star in this creamy, vegan milkshake, along with pistachios and coconut milk.

You won’t believe for one second that my Creamy Pistachio Almond Milkshake is healthy. No way. In fact, anyone who drinks it will swear it’s decadence in a glass. It’s a great way to get the good fats and other awesome nutrients from avocados, coconut milk, and pistachios into your body. Remember, don’t fear the good fats!

This is one of those recipes that came together in no time, with ingredients I had on hand, including an avocado that needed to be used up pronto. The avo gave it a beautiful pale green color, almost minty.

Creamy Pistachio Avocado Milkshake (Vegan)

For one milkshake, 16-20 ounces, or two smaller shakes, combine the following in a blender:

  • 1/2 avocado, ripe, flesh removed and seed discarded
  • 1 banana (can use 1 frozen banana)
  • 1/4 cup pistachios, shelled (unsalted is best, but salted is fine)
  • 1 cup coconut milk (I used So Delicious Plain. Canned works, too.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom or rose water (optional)
  • 1 Tablespoon French Vanilla So Delicious Coconut Creamer (optional)

1. Place all ingredients in a blender.  Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.

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Hot cocoa with some chai spices thrown in . . .a joyful morning delight.


In my world, few things make a morning more tolerable, maybe even a tad joyful, than a steaming cup of homemade hot cocoa. I actually somewhat look forward to the cold winter mornings for this very reason. Perhaps this means I need to investigate the possibility of getting a life, but hey, there’s nothing wrong with being amused by the smaller, simpler pleasures, right?

Community garden in Harlem that I spotted on a recent walk. Sadly, this sliver of property, sandwiched in between brownstones, is for sale. I wish it could stay as it is–a wonderful seasonal space.

It’s fun to play around with the flavorings of hot chocolate. Like my Persian Hot Chocolate–dark chocolate infused with cardamom and saffron. Here are my tips on how to make the perfect cup:

  • Always use the highest quality cocoa powder (or nibs, or whatever) you can find. Droste’s is a good brand that costs a bit more, but I find worth it.
  • Go with unsweetened if possible. Just try it! Dark and unsweetened is my personal favorite. You can always add sweetness to your taste. Who knows, you may come to love, as I sometimes do, a cup of unsweetened hot cocoa.
  • Use milk for a rich and creamy taste, but definitely consider dairy alternatives. Some of my favorite hot chocolate “base” milks are coconut milk, hazelnut milk, almond milk, and rice milk.
  • Have fun and get creative flavoring your drink. Take a hint from coffeehouses. Mint mocha? Mint hot chocolate!  Hazelnut flavoring? Hazelnut hot choc. Chai Latte? How about a Chocolate Chai Latte? In fact, let’s do that now:

Hot Chocolate Chai Latte

For one serving:

  • 8 ounces milk of choice
  • 2 generous Tablespoons cocoa powder
  • 1 Chai tea teabag OR a quarter-sized chunk of fresh ginger, a few black peppercorns, and a cinnamon stick (or a teaspoon of cinnamon powder)
  • 1/2 teaspoon of vanilla extract (optional)
  • Sweetener of choice (stevia, sugar, etc)

Directions:
1. Warm a non-reactive sauce pan under low heat. Add in chocolate and lightly “toast” for 20-30 seconds over low heat to bring out the flavors.

2. Add in one-third of the milk and whisk until chocolate is lump-free and well-dissolved into the milk.

3. Add in the rest of the milk and whisk again. If using the teabag, add it in now. Or, add in the fresh ginger, peppercorns, and cinnamon. This allows the spicy flavors to infuse.

4. Do not boil, but cook on low heat until the edges of the milk start to bubble.

5.  Stir in vanilla (if using) and remove from heat. Pour into serving cup of choice.

6.  If using sweetener, sweeten to taste and enjoy!

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Iced tea can have a Persian twist, thanks to a cardamom and rose water infusion. Photo courtesy of Stock.xchng.

Hey guys, I wrote this post a few days ago, then didn’t publish. I was trying to get a snap of me enjoying today’s iced tea recipe. Oh well, I got a pic, then didn’t upload it, and my camera is in my checked luggage. Yes, I’m typing this in the JetBlue terminal at New York’s JFK airport as I wait to board my flight to Texas. Gotta LOVE free, public Wi-Fi.

We’re deep in the workweek now, but I started the post out asking. . .

How was your Fourth of July (if you celebrate it?) What were you all up to for the holiday?

Mine was great, even if it was HOT out. I enjoyed some blissful time off.  Saw some friends, did Yoga both days, plus rollerbladed around Central Park early in the morning on Monday the 5th before the heat hit. Hit up the farmer’s market and the local store as well and enjoyed walking around a quiet, somewhat empty Manhattan.

I ate more than my share of watermelon this weekend. Yum! Photo courtesy of Stock.xchng.

Throughout the weekend, I ate a ridiculous amount of fresh watermelon, cherries, and crispy local Kirby cucumbers. Cooling, filling, and most of all, tasty. Heavy food on hot days generally doesn’t do it for me. The heat kinda puts a damper on my normally slightly voracious appetite. Admittedly, not a complete damper. I gotta say, if there were legal limits on watermelon and cherries in particular, I’d have been waaaaay over. ;-)

Fireworks! Can you believe the people in my neighborhood put on their own display? Some of the fireworks actually looked like this. Photo source: Stock.xchng.

On the night of the Fourth, as is an annual tradition up here in Harlem, the neighbors were blowing up fireworks in the local park across the street from me that rivaled the “real” fireworks display further downtown. Seriously, from my window, I had a front-row seat to the neighborhood’s (illegal) display. Further in the distance, the official fireworks display was going off. Double trouble, baby! Some of those local fireworks were no joke–my guesstimate is that the local fireworks shot up and exploded at around 15-20 stories high. They were loud, too. The cat was like “What the. .  .?”

It was kinda fun to see and hear all of the commotion and brightness, in an illicit and underground sort of way. Ha!

Today's Persian Iced Tea recipe is influenced by the hot black tea I sometimes brew and infuse with cardamom pods and a splash of rose water. Note the dark amber hue of the tea. This is the color we are going for when brewing our tea. You could go lighter if you prefer, of course. Photo courtesy of Stock.xchng.

Another thing I did this weekend was tinker around with some recipes. I’d been meaning to make a Persian influenced iced tea for the longest time, but never got around to it, until this weekend. It’s really quite easy and has an exotic taste, thanks to cardamom, rose water, and classic black tea. It’s a subtle flavor, but a refreshing one. Yes, the rose water and cardamom might be exotic ingredients for some readers. Check out your local Middle Eastern, Indian, Mediterranean, or  market to find these ingredients at competitive prices. For example, gourmet markets sell rose water for like $7 a jar, but I can get the exact same jar at Patel Brothers out in Jackson Heights for $1.99. It pays to shop around. Amazon carries this stuff, too. Cardamom and rose water are used in lots of other recipes, so they’re worth having.

This drink recipe comes at a perfect time, as I’ll be shoving off to my home state of Texas in a few days, and am sooooo looking forward to the plentiful and perfect iced tea there.  The iced tea in New York City doesn’t hold a candle to Texas tea. Dunno why, but it just doesn’t. Some of my favorite memories are of my mom and older sister brewing a big ‘ol jar of “sun tea” out in the backyard. I’ll have to ask them to teach me how, because I forgot. If I ever know (not sure if I did).  So with this Persian Iced Tea recipe, I pay homage to both sides of my heritage: Proud (part) Persian and proud native Texan.

PG Tipps tea is my black tea of choice, but any decent quality black tea will do for this recipe. Lipton, for example. works well.

By the way, the other day I went on a bit of a shopping spree. For me, that means spending like, $30 outside of the grocery store. Yeah, I was a frugalista or recessionista or whatever-ISTA waaaaaaay before the terms were trendy. And I still mostly am, even though, at the moment, I have more work than I can shake a stick at. I know the ebbs and flows of life, and that this feast of work shall likely pass, so I always try to strike a balance with my spending so that things don’t get too out of control in either direction–too frugal, deprived, and miserable, or too bloated and spendy and equally miserable.

Anywho, I finally got a big, beautiful glass pitcher, something I’ve been wanting for a long time. For some reason, a glass pitcher and cake display plates have always seemed so luxurious to me, like items to get only on a gift registry or somesuch. I’ve recently begun to realize that this mentality is kinda silly, especially for people like me who do cook, prep drinks and smoothies, and even have people over for food relatively often. It’s not like my kitchen tools are museum display pieces. They’re real workhorses. They kinda have to be, because in my tiny NYC kitchen, I have room for very little.

So when I spotted a lovely glass pitcher For $3.99 at a discount store up here in NYC known as Conway (a chain better known for its clubwear and underwear that’s so trashy, I deem it disposable lingerie-ha!), I was all over it (the pitcher, not the lingerie!) I snapped it right up.

Rose petals, rose water. It's all good in this tea.

Right away, I was up to brewing teas, smoothies, and other chilly concoctions as my excuse reason to use the pitcher. (Well, after I paid for the pitcher, took it home, de-boxed and washed it, that is ;-) ) So the Persian Iced Tea is the first recipe that I’m sharing with you, debuting the new pitcher. I think if this story had a moral, it’d be that simple things can make us happy, and why deprive ourselves of this happiness for some unknown tomorrow. Live in the moment, and enjoy amazing tea while you’re at it!

Which reminds me: I’m not sure how much (or if), I’ll be posting while I’m away in Texas. Lately I’m all about not putting too much pressure on myself, so if that means a few days in between posts, that’s okay, right? Well, I sure hope so ;-) See you all around online soon. Xoxo!


Persian Iced Tea

Made with rose water ice cubes, cardamom-spiked simple syrup or agave nectar, and quick brew black tea, this Persian inspired iced tea has an exotic flare and refreshing taste:

Ingredients:

  • 6 ounces rose water
  • Black tea (I used 2 PG Tipps bags, a strong brew that’s brewed hot. You can use a cold brew tea as well)
  • 6 cups of filtered water, plus more for ice cubes
  • 2 Tablespoons agave nectar (or simple syrup–linkage to directions below)
  • 2 teaspoons powdered cardamom (or 4-6 pods of green cardamom)
  • Fresh mint leaves for garnish (optional)

Directions:

1. Make the rose water ice cubes. Pour 6 ounces of rosewater into an ice tray and top off with more filtered water to make perfect cubes. Pop into freezer overnight, or until frozen solid.

2.  Brew the tea according to package instructions. For example, with my PG Tipps brand tea, all I needed was 2 teabags to 6 cups of boiling water. (PG Tipps is a strong brew!)  I immersed the teabags for no more than 30 seconds, and the tea was the perfect dark amber hue. Your mileage will vary, depending on the brand of tea you use, and if you use a cold or a hot brew tea. (With a cold brew tea, you don’t have to boil water. You just dump the bags into the cold water and allow them to infuse. Love that!)  So in short, carefully follow the package instructions that will yield 6 cups of tea total.

3.  Make the agave-cardamom syrup by warming agave over low heat. Or, if you don’t have agave, follow these directions for a classic simple syrup that we can then infuse with cardamom.

4. Add the cardamom powder or pods to the syrup, and stir well to allow its flavor to infuse. Remember, LOW heat here is your friend. It only takes a few seconds for the infusion to happen, so taste test the syrup, make sure you can taste the cardamom, and then remove it from the heat immediately.

5. Add the syrup, a little at a time,  to the brewed tea, and stir generously.  (Taste as you go here–everyone likes their tea sweetened a little differently, or not at all. For that matter, you could put the syrup on the side and let everyone use the amount they want in their individual tea glasses).

6. To serve, pour tea over rosewater ice cubes that you’ve placed into a tall glass. As the rose water cubes melt, their flavor will infuse into the tea. Garnish with fresh mint, if desired.

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Try this super easy and refreshing watermelon mint slushie. It will take the edge off of summer's heat for sure.

Today’s chill slushie is the perfect anecdote to hot and dehydrating summer days (and nights)! It’s refreshing and cooling to drink, and beautiful to look at. And one of my favorite ingredients–watermelon, is the base of the drink.

I just adore watermelon. For me, it brings back such happy memories. Some of them are kinda funny memories, too. More on those further down. . .

Watermelon always makes me think of my dad. Hmmmm, and this post is coming out a few days ahead of Father’s Day. Happy coincidence!

My dad and I would have a field day picking the best of the bunch! Photo courtesy of http://www.sxc.hu/

Anyways, I remember my dad going to the grocery store or farmer’s markets together and picking out the most beautiful, juiciest watermelons money could buy. He has a real talent for picking excellent produce. Oh, yes, that’s a deliberate plural on watermelons–my dad would rather buy extra melons than too few. After all, his reasoning goes, we can always share the extra fruit with others.

Our produce-buying missions were “our” thing as father and daughter–going to what my dad calls “fruit market” and picking out the best and best-priced veggies and fruits available. To this day, I say I learned just about all of the skills about how to pick good produce from my dad. And many of my cooking skills I learned from my mom. Both important parts of the equation–how to pick the best quality produce, and what to do with it once you get it home.

Frothy, delicious, and refreshing. I can't get enough of these lately!

As for the funny melon memories: the time my dad picked what he said was the most amazing watermelon ever–and left it in the shopping cart in the store parking lot of a Fiesta store (Texans know all about Fiesta ;-) ). Or the time we went to the farmer’s market in Houston. At this market, you can buy wholesale.  Why exactly we needed a few dozen watermelons, I’ll never know for sure. At any rate, one of the watermelon vendors quoted my dad one price before loading up the back of the pickup full of melons. Then he quoted him another price when it was time to pay, the truck fully loaded with probably at least two dozen melons. Sneaky jerk thought we’d not want to unload the melons and just pay the higher price.  He was holding us as fruit hostages. My dad was having none of this bait and switch nonsense. Every single melon went back to the display, and you can bet my dad made the guy help offload the heavy fruits.

Gorgeous watermelons are rich in vitamin C and super-hydrating. Photo courtesy of http://www.sxc.hu/

So what makes a good watermelon? My dad taught me that it should be:

  • Heavy for its size.
  • It should have a hollow sound when you thump on it.
  • The stripes should be very green.
  • The skin shouldn’t have any mushy or pitted spots.

If you happen to get a subpar melon, you can salvage it by making this cooler. Of course, a perfect melon would be absolutely delicious blended into this chillaxing drink as well.  Have fun with it and enjoy! Maybe while watching a World Cup match.

Watermelon Mint Cooler/Slushie

Ingredients (enough for at least 2 12 ounce coolers):

2 Cups watermelon, seeds removed

1 Cup almond milk (I prefer unsweetened; you could use rice or even coconut milk here)

Splash of vanilla extract

A few sprigs of mint, saving some for garnish

Ice

Directions: Combine all ingredients in a blender and blend. Drink will be very pink and very cool. Garnish with a sprig of mint and enjoy!

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Enjoying a green smoothie in the morning starts my day off on the right note.

I have a secret. I don’t eat breakfast most days. No, actually, I drink it. In the form of a green smoothie. Yes, it looks like green sludge. I actually like that it looks so off-putting, because it tastes amazing. Much more smooth, sweet, and flavorful than you’d ever imagine. Honestly, it’s as good as any smoothie that uses just fruits. Nutritionally, it’s better.

To say this drink has changed my life would almost be an understatement.  If you Google around green smoothies, you’ll find all sorts of recipes and lists of benefits. Some of the benefits I’ve personally noticed:

  • Higher, even energy levels.
  • Better moods.
  • A clean, light feeling because the smoothie is full of fiber and nutrients.
  • Better digestion.
  • Calmer, brighter skin.
  • Food cravings are noticeably reduced.
  • A feeling of accomplishment for having loads of veggies as the first meal of the day. (I think this is important–so much of balanced eating is psychological and emotional as well.)
  • I’ve noticed that the smoothie makes it easier to stick with healthier eating throughout the day.
  • Filling enough to power me through Yoga teaching and practice, without weighing me down.

For some reason, I love drinking my green smoothies out of beer mugs. Never got into beer, so go figure. I do have a lot of random glasses and dishes around. Sometimes I add a drink umbrella for fun.

I’m forever indebted to my friend, clinical nutritionist, and fellow Yoga instructor, Kim Snyder, for blogging so extensively about the green smoothie. I’m so glad she got me into it. It’s made a huge difference in my life.

The smoothies I whip up aren’t exact replicas of any one recipe. The one pictured today was a tropically-inspired combo of frozen spinach, fresh pineapple chunks, banana, and shelled hemp seeds. The hemp seeds add a nice wallop of protein, fiber,  good fats, and zinc to the drink.

Pineapple Spinach Colada Green Smoothie

To serve 2-3

Combine the following in blender:

8 ounces (1 cup) frozen spinach

10 ounces filtered water (more if needed)

1 cup pineapple chunks

1 large banana or 2 small bananas

1 teaspoon vanilla extract

4 Tablespoons shelled hemp seeds

Stevia or agave nectar (if needed, to adjust sweetness)

Whir up all ingredients except agave nectar or sweetener in blender . Test for sweetness, adding agave or stevia if needed.

Note: By using frozen spinach, you don’t have to bother with ice cubes. If room temp spinach is all you have on hand, though, by all means, use that and just add in some ice cubes.

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The Coco-Acai Smoothie--packed with coconut milk, avocado, and acai--gives me a perfect excuse to use cute little decorative umbrellas. Photo: Stock.XCHNG.com

Hey guys. Another work week winds down. Where did the time go? Well, I say the weekend is a perfect time for a tropically inspired treat. Especially for my peeps who are in the dead of winter right now, sometimes it’s fun to take our tastebuds and our minds on  a mental vacation from the cold outside.

We’ve talked on here about how, even in the dead of winter, I sometimes enjoy cold treats. Yes, I know some people find that weird. Oh well, too bad. ;-) I’m just glad this quirk allows me to enjoy smoothies 12 months out of the year.

Just looking at coconuts makes me feel tropical! Photo: Stock.XCHNG.com

Recently, I had an amazing smoothie from a place in Manhattan, Juice Generation. I often hit this spot after Yoga class. It was a coconut-acai based smoothie. Problem was, they used a soy-coconut milk blend. I didn’t realize this until it was too late. I still chugged it, and it was delicious. I resolved right then and there to reverse-engineer their recipe at home, and to make it without soy milk. Not only would this keep me from drinking soy milk, making the smoothie at home would be easier on my wallet as well.

(I avoid soy whenever possible, for many reasons. For one, it’s generally bloating. Yes, bloating. NO THANKS! Other reasons–Watch Food Inc., and you’ll get what I’m saying.)

As fortune would have it, my local health food store had frozen packets of Sambazon Acai on sale that week. So I bought some, along with some coconut milk that was on sale as well. Love it when the stuff I covet is on sale. It’s like the universe conspiring to help.

Sipping my Skin Smoothing Coconut Acai Smoothie. Pardon the almost no-makeup look. It was post-Yoga.

My very first attempt at reverse-engineering the recipe was, miraculously,  on point. I enjoyed the smoothie and mentally filed the recipe to drink and post another day. Then a few weeks later, my friend Kim Snyder featured a Skin Plumping Smoothie on her blog. It had very similar ingredients AND used avocado. (Funny story–Kim was filming a TV appearance and was asked to come up with a smoothie at the last minute. The Skin Plumping Smoothie is what she came up with. Brilliant!)

Do you guys ever find that you’re often on the same wavelength with family and friends, even if you haven’t spoken or communicated about specific things? For example, Kim and I were both thinking of combining similar ingredients in our respective smoothies. And with my Yoga crew, I often notice that we’re teaching or working on the same asana combinations and transitions, even without having consulted one another or even taken one another’s classes.

Wishing I were here. Oh well, a good smoothie is like a mini-vacay in and of itself! Photo: Stock.XCHNG.com

This sort of cosmic connection shows how together we can be stronger and even more creative. So I took inspiration from Kim, and added avocado to my Coco Acai smoothie the next time I made it. It was even better. By the way, I love how avocado is so versatile–the way it has its own distinct flavor but can also meld seamlessly into other dishes.

Ok, so real quick, why is this skin so nourishing, smoothing, and yes, plumping to the skin? The info that follows is quoted from Kim:

  1. Frozen Acai: (Found the in frozen section of health food stores big and small). This stuff is loaded with antioxidants and Omega fatty acids that plump and nourish the skin, as well as fiber.
  2. Coconut Water: Coconut water is one of the best hydrators because it has the same electrolyte balance as human blood. Some countries even use it for plasma transfusions. It is also full of potassium, which facilitates cellular cleansing.
  3. Fresh Avocado: Raw beauty fat that digests easily, and is full of beauty minerals and fiber.

So let’s put these nutritional powerhouses, plus a few more ingredients, together for a tropical treat that’s healthy, nourishing, and beautifying. Not bad for something you can garnish with a cocktail umbrella!

Smooth Your Skin Coconut Acai Smoothie

Ingredients:

1 Cup coconut water

1 Cup coconut milk (I used unsweetened So Delicious brand; find in the milk section of your health food store or perhaps the regular grocery store)

1 banana

1/2  avocado

1 100 gram packet frozen acai (I used Sambazon brand)

1 teaspoon vanilla extract

Optional: powdered stevia (to taste)

4-8 Ice cubes

Directions:

1. Combine ice cubes, frozen acai, and half of the liquids and blend. Add in the rest of the (non liquid) ingredients and blend again. Slowly add in the rest of the liquid to achieve the desired thickness of your smoothie and blend again. Taste for sweetness. Add in vanilla extract, more liquid if desired, and Stevia (if using) and give it one final blend to incorporate all ingredients.

2. Garnish with a decorative drink umbrella (optional) and enjoy!

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Today’s post is in honor of my sister Mona, who, recently went to work at Godiva. Ahh, yes, I can now honestly say that I have family in the chocolate business. Hey, I never realized how much I wanted to say that until right this second!

Hot chocolate has to be one of my favorite drinks on the planet. It’s decadent, creamy, and lightly energizing. It never gives me the borderline violent jolt of coffee, but it does offer a bit of a lift. It always tastes decadent and warming to me, especially when made with high-quality ingredients.

Hot chocolate with a Persian twist. A bit of saffron and cardamom flavor this drink.

Plus, it’s flexible. Sometimes I experiment with the flavorings, as in my Persian Hot Chocolate. I figured, why not? Hot chocolate is so luxurious, and saffron, quite possibly the most important flavoring in Persian cuisine, is certainly luxurious in its own right. Why not put the two together, and throw in some cardamom for good measure?

A touch of saffron in my Persian Hot Chocolate takes the drink to the next level.

Not to mention that using a high quality chocolate and spices of your own is much less pricey than paying $10 or more for a package of pre-flavored drinking chocolate mix.  Or paying close to $4 per mug if you’re buying it as a single serving.  Sure, if you only drink it once every now and then, then $4 a mug isn’t so bad. But, if like me, you like to drink it several times a week ;-), learning how to make your own is cost effective.

A word about the chocolate you use. I long ago stopped using milk chocolate in my hot chocolate. In both chocolate eating and drinking, I much prefer the deep, dark and rich flavor of dark chocolate. Plus, without the milk to mask or overpower the spices, you can really taste any creative flavorings you might add in.

I go out of my way to get unsweetened cocoa, and then sweeten it to my liking. Some days it tastes great to me with no sweetener at all, so I like to keep all options open by using unsweetened cocoa from the get go. This is the stuff I prefer for my hot chocolate:

The cocoa powder I keep on hand at home. I've tried many others, but this one seems to have the richest flavor, and the price, while not cheap, isn't over-the-top.

I find that adding in a bit of powdered raw cacao adds a nice earthiness to the chocolate, but if you can’t find it, feel free to use the high quality cocoa powder or meltable drinking chocolate of your choice.

To make the recipe vegan, simply read the labels to make sure there are no milk products in the chocolate you use, and use an alternative to milk, such as almond milk, rice milk, or coconut milk, as your liquid.

Persian Hot Chocolate

For one serving:

8 ounces milk of choice

2 generous teaspoons cocoa powder

1 generous teaspoon raw cacao powder (optional)

1/2 teaspoon cardamom powder

1 pinch of saffron, finely ground and dissolved in 1 Tablespoon of hot water

1/2 teaspoon of vanilla extract

Sweetener of choice (stevia, agave nectar, sugar, etc)

Directions:
1. Warm a non-reactive sauce pan under low heat. Add in chocolate and cardamom powder, and lightly “toast” for 20-30 seconds over low heat to bring out the flavors.

2. Add in one-third of the milk and whisk until chocolate is lump-free and well-dissolved into the milk.

3. Add in the rest of the milk and whisk again. Do not boil, but cook on low heat until the edges of the milk start to bubble.

4. Stir in vanilla and saffron and remove from heat.

5. If using sweetener, sweeten to taste and enjoy!

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