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Ginger-Scented Hot Chocolate




Source of Recipe


Eric Ripert, executive chef of New York's Le Bernardin restaurant


List of Ingredients




3 cups milk

1 cup heavy cream

1/2 cup sugar

2-inch piece of ginger, peeled and thinly sliced

2 cardamom pods, crushed

6 ounces bittersweet chocolate, chopped

1/4 cup dark rum

Recipe



Place the milk, heavy cream, sugar, ginger and cardamom in a saucepan and bring to a boil. Lower heat to a simmer to infuse the milk with the other ingredients, about 10 minutes. Add the chocolate and stir until melted. Add the rum. Strain and serve hot. Makes 6 servings.