We’re Going Nuts for National Pistachio Day With This Rose and Pistachio Italian Hot Chocolate
We’ve seen those cups of thick Italian hot chocolate knocking about — looking all sophisticated and difficult to make. We thought we’d try it ourselves, mostly because we like the fact it’s classed as a drink, but looks more like pudding (like these pudding recipes). And then we realized National Pistachio Day was coming up (it’s today!). When we added pistachios, rose water, and petals, we hit the hot chocolate jackpot. The rose water gives just a hint of that Turkish delight flavor, while the pistachio adds crunchy texture and that lovely nutty flavor. It’s the best “drink” we’ve had this year :-)
Mmmmm, so creamy!
Ingredients:
Makes 2 cups
- 2 Tablespoons cocoa powder
- 2 Tablespoons sugar
- 1 cup chocolate chips
- 1 1/2 teaspoons rosewater (make it two if you want more than just a hint of rose)
- 2 cups milk
- 2 Tablespoons cornstarch
- 2 Tablespoons edible dried rose petals
- 2 Tablespoons roughly chopped pistachios
- 1/4 cup whipped cream
Instructions:
- Place the cocoa powder, sugar, chocolate chips, rosewater, and milk in a small saucepan. Heat over a low heat, stirring slowly until the chocolate is melted and the liquid is hot.
- Mix the cornstarch with four tablespoons of cold water in a small bowl to make a cornstarch slurry.
- With the hot chocolate still over the heat, pour half of the cornstarch mixture in, while stirring with a whisk. Continue to stir slowly for another minute, and you should see the hot chocolate starting to thicken. Add more of the cornstarch mixture until you get the thickness you like (if you want a thick, custard-like thickness, you’ll probably need to use all of the cornstarch slurry).
- Pour or spoon the hot chocolate into two cups. Spoon on the whipped cream, then sprinkle on the rose petals and pistachios. Serve immediately.
Place the cocoa powder, sugar, chocolate chips, rosewater, and milk in a small saucepan. Heat over a low heat, stirring slowly until the chocolate is melted and the liquid is hot. Mix the cornstarch with four tablespoons of cold water in a small bowl to make a cornstarch slurry.
With the hot chocolate still over the heat, pour half of the cornstarch mixture in, while stirring with a whisk. Continue to stir slowly for another minute, and you should see the hot chocolate starting to thicken. Add more of the cornstarch mixture until you get the thickness you like (if you want a thick, custard-like thickness, you’ll probably need to use all of the cornstarch slurry).
Pour or spoon the hot chocolate into two cups. Spoon on the whipped cream, then sprinkle on the rose petals and pistachios. Serve immediately.
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