“I love cardamom!” says Deborah Racicot, pastry chef at the famed Gotham Bar and Grill in New York City.

The spice adds a subtle eucalyptus/mint flavor, she tells Organic Authority, cautioning that “it can be overwhelming if too much is used. It’s nice because it’s not super-strong like cloves and cinnamon.”

Chef Racicot enjoys combining unusual ingredients that set her desserts apart from other chefs’ creations. In her crowd-pleasing recipe for White Hot Chocolate, she uses green cardamom (not black cardamom, which is peppery) to impart that mint flavor. You can serve this beverage hot during the winter or on ice during the summer.

White Hot Chocolate

Makes 6 to 8 cups

2 cups milk
1 cup coconut milk
1/4 stalk lemongrass
1/2 teaspoon vanilla extract
4 cardamom pods
Pinch of nutmeg
Pinch of salt
8 oz. white chocolate, chopped

  1. Place all ingredients, except the chocolate, into a saucepan. Let the mixture come to a simmer.
  2. Drop the chocolate into the pan. Allow all of the ingredients to steep for 15 minutes.
  3. Stir well and strain.
  4. Pour into mugs and serve.

Read More About Cardamom

A Passage to India
Masala Chai
Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
Cardamom Flan