I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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November 2015

November 30, 2015

Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

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There’s nothing quite like a cup of hot chocolate to warm you up in the cold of winter. There’s a certain decadence to it, and I like mine served alongside anything baked. And that’s when it hit me. Maybe I can have the best of both worlds in one cup.

Norwegian baking and cardamom go together like bricks and mortar. Sugar & cream. Salt & pepper. Knives & forks…. I digress…. But in all honesty, the two are concurrent with each another. Where there is boller (buns), there is cardamom.  And when you enter into any bakery in Norway, you will be welcomed in by that sweet, aromatic scent.

And so I thought, if I can’t have my boller and my hot chocolate, why can’t I have my hot chocolate inspired by boller. A creamy, subtly rich & flavorful cup of cocoa which will satisfy all on its own. So here it is, one of my favorite versions to warm up any cold winter’s day or night.

Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

(Makes 4 servings)


  • 4 cups (1 litre) whole milk
  • 16 green cardamom pods, gently crushed
  • 2 ounces (56 g) dark chocolate, chopped
  • 2 teaspoons vanilla extract

In a medium saucepan, add the milk and crushed cardamom pods. Over medium heat, slowly warm the milk until it reaches its boiling point, about 10-15min, whisking occasionally. Scoop out the cardamom pods and take off the heat.

Add in the chopped chocolate pieces and vanilla to the hot milk. Stir until blended.

Top with whipped cream, ground cardamom & shaved chocolate. Serve immediately.

Try serving this along with Norwegian Snipp cookies for a dunk-able treat.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Carolyn Friesz says:

    How much cardamon (ground) would you recommend in place of the pods? I’ve never seen pods

    • nevada says:

      Hi Carolyn. I have never tried it with ground cardamom, although you could add it in. I might suggest putting a teaspoon or two into a sachet and then infusing the milk with it. Afterwards, just discard the cardamom.

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