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!

Print Pin Recipe

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


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


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.


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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