Drink that Turkish delight

Any flavor of Turkish delight -- a soft candy often studded with chopped nuts and dusted with powdered sugar -- works in this warm, frothy alternative to hot chocolate. Serve it with a spoon for eating unmelted (and delicious) lumps of candy at the bottom.



2 cups milk

2 ounces Turkish delight, cut into small cubes, plus extra for garnish

1/2 cup heavy cream

2 teaspoons rosewater

1/2 teaspoon honey

Pinch ground cardamom

1 tablespoon unsalted pistachio nuts, finely chopped

In a small saucepan over medium heat, combine the milk and Turkish delight. Heat, stirring constantly, until the mixture just reaches the boiling point. Remove from the heat and set aside.

In a medium bowl, use an electric mixer or whisk to beat the cream, rosewater, honey and cardamom until just stiff.

Divide the milk mixture between two serving cups, then top with the whipped cream. Garnish with additional cubes of Turkish delight and the chopped pistachio nuts.

Start to finish: 10 minutes

Servings: 2

Recipe from Louise Pickford's Hot Drinks (Ryland, Peters & Small, 2008)