Recipe: Ginger-Scented Hot Chocolate (using cardamom and rum)

GINGER-SCENTED HOT CHOCOLATE

3 cups milk
1 cup heavy (whipping) 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

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.
Source: Eric Ripert, executive chef of Le Bernardin, New York City in Napa Valley Register - February 3, 2004