Food beauty of cardamom white hot chocolate with pistachio and coconut marshmallow, as seen on Food Network’s Trisha’s Southern Kitchen Season 13
Recipe courtesy of Trisha Yearwood

Cardamom White Hot Chocolate with Pistachio and Coconut Dipped Marshmallows

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings



  1. Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
  2. Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
  3. Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
  4. Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
  5. Serve the white hot chocolate with the marshmallows.