However you want to see it, a nice warm bowl of it is perfect for a chilly day like today. First you taste the chocolate. Then the spices make their way through your taste buds: the cardamon, the cinnamon, the cloves, and ginger.
Here it is pictured with a double ginger cookie. There is nothing like a good ginger cookie. I finally found a recipe that I really enjoy in Williams-Sonoma's Essentials in Baking. But one thing that I do different is that I candy my own ginger. It is actually quite a pain to do it if you only want candied ginger. (For the time and labor, I would recommend buying it, instead.)
First, I peel and slice gingerroots. They are then placed into a sauce pan with one part water and one part sugar. Then they are boiled until it is syrupy.
The original reason why I started to candy ginger was because I needed to make syrup for the ginger lemon mimosa on the menu. But, since I didn't want to waste perfectly good slices of ginger, I decide to salvage them. I strained out as much liquid from them as I could. Then tossed the ginger with sugar, letting them dry out.
Chocolate chai and double ginger cookies for the spice junkies amongst us.
1 comments:
ohmygosh that sounds awesome!!!
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