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Drink recipe · from the recipe book

Cardamom Date Hot Cocoa with Toasted Almonds

A velvety, frothy skim milk cocoa sweetened with blended Medjool dates, scented with cardamom and topped with crunchy toasted almonds.

Cardamom Date Hot Cocoa with Toasted Almonds

Ingredients

  • 2 cups (470 ml)480 gSkim milk
  • 36 gMedjool dates, pittedfinely chopped
  • 3½ tbsp18 gUnsweetened cocoa powder
  • ¾ tsp1.5 gGround cardamom
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt
  • 1 tbsp whole10 gAlmondschopped

Steps

  1. Finely chop the dates and chop the almonds before you start.
  2. Toast the almonds in a dry saucepan over medium heat, stirring, for 2 to 3 minutes until fragrant, then tip them onto a plate.
  3. In the same saucepan, add the unsweetened cocoa powder, the ground cardamom and the salt, then whisk in about a quarter of the skim milk to make a smooth cocoa paste.
  4. Whisk the remaining three-quarters of the skim milk into the cocoa paste, then add the chopped dates.
  5. Heat over medium-low, whisking often, for 6 to 8 minutes until steaming and the dates are very soft; do not let it boil.
  6. Take the pan off the heat and stir in the vanilla extract, then whisk hard or use an immersion blender until the dates melt into the cocoa and it turns frothy.
  7. Pour into two mugs, sprinkle with the toasted almonds and serve hot.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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