Cold Orange Cardamom Cocoa Recipes

COLD ORANGE & CARDAMOM COCOA

Steps:

• In a pot add milk, cream, whole cardamon pods and orange peel.
• Gently heat the mixture until it is steaming hot but do not boil.
• Take off the heat and remove the cardamon pods and orange peel. Now add the vanilla extract to the milk mixture.
• Make a paste with the cocoa, honey and 2 tbsps of the hot milk mixture.
• Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
• Allow to cool, chill two hours in fridge until ready to serve.
• Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
• Garnish with whip cream and grated orange rind.

ORANGE-SPICE COCOA

Steps:

• Sift 1 cup confectioners' sugar, 1/4 teaspoon ground cardamom and 1/2 cup cocoa powder into a bowl. Bring 6 cups milk to a simmer over medium heat. Whisk in the cocoa mixture until smooth. Fold 1/2 teaspoon orange zest into 1 cup whipped cream. Divide the cocoa among 6 mugs. Top with the whipped cream.

COLD ORANGE & CARDAMOM COCOA

Steps:

• 1. In a pot add milk, cream, whole cardamom pods and orange peel.
• 2. Gently heat the mixture until it is steaming hot but do not boil.
• 3. Take off the heat and remove the cardamom pods and orange peel.
• 4. Now add the vanilla extract to the milk mixture.
• 5. Make a paste with the cocoa, honey and 2 tbsp of the hot milk mixture.
• 6. Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
• 7. Allow to cool, chill two hours in fridge until ready to serve.
• 8. Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
• 9. Garnish with whip cream and grated orange rind.

ORANGE CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).