Tuesday, May 26, 2015

Hot Spiced White Chocolate

From R2L pastry chef Peter Scarola

4 serving(s)

1 pint whole milk

1/2 cup heavy cream
2 tablespoons honey
6-7 cardamom pods, lightly toasted and cracked
Zest of 1 lemon
Pinch salt
8 ounces quality white chocolate

1. Bring all ingredients but chocolate to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes.

2. Return to a boil, strain over white chocolate. Whisk or use a hand blender to combine.
Tagged as: | Beverage

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