Iced Cardamom, Rose & Ginger Cocoa

Ingredients

• 2 tbsp Gouya Cardamom, Rose & Ginger Hot Cocoa
• 2 tbsp hot water
• 1–2 tsp Gouya Cardamom Maple Syrup, to taste (optional)
• 1 cup cold milk of choice (whole or oat milk is creamiest)
• Ice
• Optional garnish: dried rose petals, a dusting of cocoa

Steps

1. In a glass or small jar, whisk the cocoa with the hot water until completely smooth. This blooms the cocoa so there are no lumps.
2. Stir in the cardamom maple syrup, if using.
3. Fill a tall glass with ice and pour in the cold milk.
4. Pour the cocoa over the top and stir, or shake everything in a sealed jar for a frothier cocoa.
5. Finish with a few rose petals.

Hot version: heat 1 cup milk until steaming (don't boil), whisk in 2 tbsp cocoa and sweeten with cardamom maple to taste.

Gouya's tips

• Make a jar of cocoa paste ahead: whisk 1/2 cup cocoa with 1/2 cup hot water and keep it in the fridge for up to 5 days. Stir 1/4 cup into cold milk whenever you want one.
• For an iced mocha, add a shot of cold espresso.
• Blend with ice and a scoop of vanilla ice cream for a frozen cocoa.

Questions

Why mix the cocoa with hot water first?

Cocoa doesn't dissolve well in cold milk. A quick paste with hot water makes it smooth.

What does rose cardamom cocoa taste like?

Dark and chocolatey, with a floral rose note, warm cardamom and a gentle ginger finish.

Can I use it for baking?

Yes. Swap it in for some of the cocoa powder in brownies or chocolate cake for a spiced, floral twist.