Well, we’ve finally seen the back of February and I’m quite literally crawling into March. I got walloped by a cold in the final days of the month which is why today’s recipe is a few days overdue. I want to feel the hope and jubilation surrounding the end of the worst month of the year, but honestly, this cold, in addition to zapping all of my energy, has given me the worst case of the blues. So, no I can’t quite turn my attention to the bright hues and promise of spring. I’m still very much in bitter hibernation mode. At this point, the only way to soothe my internal beast is with vats of Earl Grey Hot Chocolate and Cardamom Marshmallows.
But in spite of the crap state of my health, I don’t want to focus on the negatives… Admittedly this is a new thing for me. Instead of my usual snarky, spiteful comments about Canadian winters and the general egg-shape of my seasonally-appropriate wardrobe, I want to bask in the fact that winter is more than half over. Yes, sooner rather than later we’ll be reacquainted with the color green. This is all good news.
Sure, the weather will be dicey, inhospitable, and generally awful for the next little while. But we’ll get through it and love spring all the more for it. And to bridge this last gasp of winter we have today’s Earl Grey Hot Chocolate with Cardamom Marshmallows. I know spring is exciting, but let’s be real, throughout March you’re gonna what a hot chocolate, not a chilled asparagus salad.
This Earl Grey Hot Chocolate may be the simplest recipe on this site. I mean, it’s mostly melting and stirring followed by slurping and enjoying. A proverbial walk in the park. Sure, the marshmallows do complicate things a little but aside from the terrifying molten sugar situation, marshmallows are fairly easy to pull off. Don’t you raise an eyebrow – I’m serious.
Honestly, if marshmallows were a genuine chore, they wouldn’t crop up on this site so damn much. This is the third marshmallow recipe to grace Rhubarb & Cod. Third! This blog isn’t even three years old.
I’ve said it before and I’ll say it again, marshmallows are terrifying because hot, bubbling sugar features prominently. But once you, well, not get over it, I’m fairly certain that will never happen for me. Let’s say, learned to manage your fear of extremely hot things, marshmallows will no longer seem like a feat.
Plus, homemade marshmallows are so much better than the bagged variety they might as well be a different treat altogether. So, yes, they are worth the handful of tense moments, especially if you’ve never had real deal marshmallows. I don’t think I’m overstating things when I say you owe it to yourself to make marshmallows. Consider today’s Earl Grey Hot Chocolate as a timely excuse.
Now, this Earl Grey Hot Chocolate is the definition of “a bit much”. It has two kinds of chocolate. A sea salt spiked milk chocolate for a hit of creamy, sweetness and a sophisticated 70% dark chocolate for depth and richness. I took a cue from the Italians and created a small roux before adding the earl-grey-infused milk, to give the hot chocolate a thicker more luxurious texture.
Taken together, the intense flavor and viscosity of this Earl Grey Hot Chocolate does make for an incredibly overwhelming beverage. I do mean that in a good way but only to a point. I know, the hot chocolate is pictured here in large mugs, but I would opt for smaller drinking vessels if I were serving it to guests. This hot chocolate is RICH. No one wants the pressure of having to finish a full mug of what is essentially liquid chocolate bars. Trust me, it will be better enjoyed in a cappuccino mug.
Unlike most hot chocolate recipes, I neglected to add any additional sugar or cocoa powder. Instead, I opted for high-quality chocolate. I relied on the milk chocolate to take a little of the edge off of the dark and personally, I don’t think it lacked for sweetness. But it should be noted, that my sweet tooth is not particularly prominent. So, if you find this Earl Grey Hot Chocolate to be lacking in the sugar department, by all means, add a little. Personally, I would add a tablespoon of honey at
So, that is everything you need to know about this Earl Grey Hot Chocolate with Cardamom Marshmallows. Simple to make and soul restoring in a way only chocolate can be. It may be a beverage but it’s still a full-fledged, well-rounded dessert.
Earl Grey Hot Chocolate with Cardamom Marshmallows
- 1 small saucepan
- 1 8×8 pan
- 1 Stand mixer with a whisk attachment
- 21g (0.75oz) powdered gelatin
- 3/4 cup + 2 tbsp cold water divided
- 1 3/4 cups granulated sugar
- 3/4 cup white corn syrup
- 2 tbsp honey
- 12-14 cardamom pods
- 2 tsp ground cardamom divided
- 1/4 cup confectioner’s sugar sifted
- 1/4 cup cornstarch sifted
Earl Grey Hot Chocolate
- 2 1/2 cups whole milk
- 2 earl grey tea bags
- 1 1/2 tbsp butter
- 2 tsp cornstarch
- 114g (4oz) good quality milk chocolate finely chopped
- 114g (4oz) good quality dark chocolate finely chopped
- Greased an 8×8 baking with a neutral oil (such as canola). Line the baking sheet with two pieces of parchment paper in a cross formation. Brush the paper with oil as well. Set aside.
- Sprinkle the gelatine over the surface of 1/2 cup of the cold water. Set aside to gel. Place the remaining water in a small saucepan. Add the sugar, corn syrup and honey. Whisk to combine.21g (0.75oz) powdered gelatin, 3/4 cup + 2 tbsp cold water, 1 3/4 cups granulated sugar, 3/4 cup white corn syrup, 2 tbsp honey
- Stir in the cardamom pods and half of the ground cardamom and place over medium heat. Heat the mixture to 122°C/252°F without stirring. Take the mixture off of the heat and pour it through a fine mesh strainer into the bowl of a stand mixer fitted with a whisk attachment. Let the mixture cool to 100°C/212°F.12-14 cardamom pods, 2 tsp ground cardamom
- While mixture is cooling, place the gelatin mixture in the microwave. Heat the gelatin in 15-second bursts until it melts into a liquid. Pour the melted gelatin over top of the cooled sugar mixture and turn the stand mixer up to high.
- Whisk the mixture on high for 8 minutes or until it turns white and fluffy. Pour the mixture into the 8×8 baking pan and smooth the top with an offset spatula. Smooth another piece of greased parchment paper over top and set the marshmallows aside to gel in a dry cool place. Leave overnight.
- Once the marshmallows have set, whisk to combine the remaining ground cardamom, the cornstarch, and the confectioner’s sugar. Dust a cutting board with a bit of the cornstarch mixture and place the slab of marshmallow on top.2 tsp ground cardamom, 1/4 cup confectioner’s sugar, 1/4 cup cornstarch
- Using a fine mesh strainer, sprinkle the cornstarch mixture on top of the marshmallow slab. Repeat this step with the opposite side. Using a greased knife, cut the marshmallows into small 1 1/2-inch squares before rolling them in the cornstarch mixture. Set aside. Repeat until you have roughly 25 marshmallows.
Earl Grey Hot Chocolate
- Pour the milk in a small saucepan and place over medium heat. Bring the milk to a gentle simmer, then remove from the heat. Add the tea bags and cover. Let steep for 10-15 minutes.2 1/2 cups whole milk, 2 earl grey tea bags
- Transfer the infused milk to a spouted measuring cup and set aside. Wipe out the saucepan and add the butter. Melt the butter over medium heat and whisk in the cornstarch. Gradually add the milk back into the saucepan, whisking constantly. Bring the mixture to a gentle simmer.1 1/2 tbsp butter, 2 tsp cornstarch
- Add the chocolate to the hot milk and remove from the heat. Place a cover on top of the saucepan and let stand for 5 minutes. Whisk the now melted chocolate into the milk. Place the saucepan over low heat and cook until steam forms on the surface of the mixture. You don’t want it to boil.114g (4oz) good quality milk chocolate, 114g (4oz) good quality dark chocolate
- Divide the hot chocolate amongst four mugs and top each with a marshmallow or two. Serve immediately.