Pistachio Cardamom Hot Chocolate

Pistachio cardamom hot chocolate is a delicious vegan, gluten-free dessert. If you love unique hot chocolate recipes, you need to try this!

Pistachio Cardamom Hot Chocolate ~ www.savorysimple.net ~ Savory Simple #vegan #dairyfree

I love the flavor combination of pistachios and cardamom. Last year I made pistachio cardamom cookies and to this day they’re one of my favorite dessert recipes on the blog.

This particular recipe evolved from my love of homemade almond milk. I make it regularly but I also love to experiment with other nuts and ingredients (check out my homemade coconut milk).

Pistachio Cardamom Hot Chocolate ~ www.savorysimple.net ~ Savory Simple #vegan #dairyfree

Pistachio milk is wonderful by itself with or without the cardamom. Use it in smoothies, cereal, even coffee.

Or heat it up, throw in some cocoa and a few other ingredients and voila: pistachio cardamom hot chocolate. Vegan, dairy free and delicious. (disclaimer: the toasted marshmallow in the photograph is not vegan).

Pistachio Cardamom Hot Chocolate ~ www.savorysimple.net ~ Savory Simple #vegan #dairyfree

Looking for more hot chocolate recipes?

Be sure to check out my White Hot Chocolate, and my Hot Chocolate with Whipped Cream Melting Hearts!

pistachio-cardamom-hot-chocolate
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Pistachio Cardamom Hot Chocolate

Pistachio cardamom hot chocolate is a delicious vegan, gluten-free dessert.
Course Dessert, Drinks
Cuisine American, Mediterranean
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings 2 cups
Calories 478
Author Jennifer Farley

Ingredients

Pistachio cardamom milk:

  • 1 cup shelled, unsalted, raw pistachios
  • 2 cups filtered water
  • 2 cardamom pods

Pistachio cardamom hot chocolate:

  • 2 cups pistachio cardamom milk (see above)
  • 1 1/2 tablespoons Dutch-processed cocoa powder
  • 3 1/2 tablespoons light agave nectar, or to taste
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon pure vanilla extract
  • pinch kosher salt

Instructions

To make pistachio cardamom milk:

  • Cover pistachios in cold filtered water and refrigerate overnight. The next day, drain and rinse the pistachios. Add them to a blender or food processor with 2 cups filtered water and 2 cardamom pods. Puree on high speed for 1 minute.
  • Drain pistachio milk through a nut milk bag or several layers of cheesecloth. Use within 3 days. Yields 2 cups.

To make hot chocolate:

  • Heat pistachio cardamom milk over medium heat. Ladle a small amount of the milk into a bowl with the cocoa powder and whisk until smooth, then pour the mixture into the pistachio milk. This will prevent the cocoa from lumping.
  • While the mixture is heating, whisk in agave nectar, ground cardamom, vanilla and salt. Once the mixture is hot, serve immediately.

Nutrition

Calories: 478kcal | Carbohydrates: 49g | Protein: 13g | Fat: 28g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 698mg | Fiber: 7g | Sugar: 29g | Vitamin A: 3.2% | Vitamin C: 2.7% | Calcium: 8.1% | Iron: 18.2%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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