½ cup water
½ cup plant based milk
1 TBSP hard chocolate (chips or from a bar)
1-2 TBSP cacao powder
Quarter size piece of fresh ginger
¼ tsp cardamom
Pinch of salt
1-2 tsp sweetener of choice
¼ tsp good espresso powder
Freshly grated ginger
Making the ginger cardamom hot chocolate:
Combine ½ cup water to ½ cup plant based milk. Pour half of the mixture into a small pot on medium low heat. Add hard chocolate and then the rest of the liquid mixture. Allow to melt, whisking to emulsify.
Add cacao powder, cardamom, salt, espresso powder, and sweetener if desired. Whisk to combine
Slice fresh ginger into three small pieces. Add to hot chocolate. Whisk to combine.
Allow to simmer for 5-15 minutes stirring frequently. The longer it simmers the thicker it will get.
Serving the ginger cardamom hot chocolate:
Pour hot chocolate mixture into your favorite mug. Top with frothed milk, cacao powder, and cardamom.
I like to top with frothed milk because the hot chocolate itself is thick and I find it balances the texture nicely.