Inspired by The Chronicles of Narnia: The Lion, The Witch, and The Wardrobe
There is no better way to enjoy the frozen enchantment that is Narnia under the White Witch’s spell than with this Turkish Delight hot chocolate. A sweet and creamy pistachio white hot chocolate infused with rose water.
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Turkish Delight Hot Chocolate takes its inspiration from C.S. Lewis’ set of much beloved children’s books, the Chronicles of Narnia. Set in the fantasy land of Narnia, The Lion, The Witch, and The Wardrobe is arguably the most well-known book in the series. This fantastical tale tells the story of the four Pevensie children – Peter, Susan, Edmund, and Lucy – who step into a wardrobe and enter the magical land of Narnia.
Cursed by the White Witch, the land of Narnia is trapped in an endless frozen winter. Edmund’s first encounter there is with the White Witch herself who ingratiates herself to him with a hot, sweet drink and Turkish Delight. Sweet and creamy, this Turkish Delight Hot Chocolate combines the flavours of Edmund’s favourite sweet treat into the White Witch’s Hot Drink.
“Perhaps something hot to drink?” said the Queen. “Should you like that?”
“Yes please, your Majesty,” said Edmund, whose teeth were chattering.
. . . Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.
“It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”
“Turkish Delight, please, your Majesty,” said Edmund.”
The Chronicles of Narnia: The Lion, The Witch, and The Wardrobe by C.S. Lewis
Ingredient Notes
Pistachios: Bright green pistachios are a popular ingredient in Turkish delight. For this hot chocolate I recommend using raw pistachios that are steeped in warm milk and then blended. Use unsalted pistachios if possible. You can use pistachio butter or cream instead although the colour may not be quite as bright. To use pistachio butter, start with half the amount of the raw pistachios, then taste and add more if needed.
Rosewater: Rose is one of the first things that come to mind when people think of Turkish delight. In fact, there are many different flavours of Turkish delight. However, rose does still remain a favourite. A splash of rosewater adds a hint of floral fragrance to this sweet drink which immediately conjures up images of Edmund’s favourite treat. Rosewater should be readily available in any Middle Eastern or South Asian market.
White chocolate: While I wanted to create a Turkish delight flavoured hot chocolate I was also aware that chocolate isn’t the first thing that comes mind with that sweet treat. The answer to this, of course, was white chocolate. Sweet and creamy, white chocolate creates the perfect backdrop for the pistachio and rose flavours in this Turkish delight inspired hot chocolate!
Milk: I use regular 2% milk. You can substitute with a non-dairy milk if you prefer.
Cream: Heavy cream adds a level of richness to this luscious hot chocolate. If you are making it non-dairy then substitute either with more non-dairy milk or a non-dairy creamer instead. A dollop of rose-scented whipped cream is the perfect topping for this Turkish delight hot chocolate!
How to Make Turkish Delight Hot Chocolate
Steep the pistachios
Add half of the milk to a medium saucepan along with the raw pistachios. Place over medium high heat and bring up to a simmer. Remove from the heat, cover, and let steep for 20 to 30 minutes.
Blend the pistachios
After steeping, carefully pour the warm milk and pistachios into a high-speed blender. If you don’t have a high-speed blender then use a regular one – you just may need to strain the pistachio milk after. Ensure the cover of the blender is on securely and use a towel to hold the lid down while blending.
Begin blending on low speed then slowly turn the blender on high as the pistachios begin to break down. Blend until the pistachios are completely blended and no longer gritty. If you are using a standard blender the pistachios might not blend completely smooth. If this is the case, you can either leave it as is or strain through a fine mesh strainer. Line the strainer with cheesecloth if you really want to make sure the milk is smooth.
Transfer the pistachio milk to a clean saucepan.
Make the Turkish Delight Hot Chocolate
Place the saucepan with pistachio milk over medium high heat. Add the remaining milk and the heavy cream. Bring the pistachio mixture up to a simmer. Add the chopped white chocolate and whisk together. Continue whisking until the white chocolate has completely melted. Taste the pistachio white hot chocolate to see if you want to add more sugar. I usually find it sweet enough but you may wish to add a spoonful of sugar.
Turn off the heat and a pinch salt if desired. I like to use a pinch of pink himalayan salt to balance the sweetness of the white chocolate. Add the rosewater and whisk together.
To serve, pour the Turkish delight hot chocolate into a mug and top with a dollop of whipped cream. Sprinkle with a little chopped pistachios and a pinch of pink himalayan salt. Enjoy!
More Recipes Inspired by The Chronicles of Narnia
Coming soon:
- Mr. Beaver’s Pan Fried Trout with Shallots and Lemon Butter
- Mrs. Beaver’s Marmalade Sweet Rolls
Turkish Delight Hot Chocolate
Ingredients
- 3 cups milk divided
- 1 cup peeled, raw pistachios
- 1 cup whipping cream
- 8 oz white chocolate chopped
- 2 tsp rosewater
- pinch salt *see note
- extra chopped pistachios
Rose Whipped Cream
- 1 cup whipping cream
- 1 tbsp icing sugar
- 2 tsp rosewater
Instructions
- Add 1 1/2 cups milk to a medium saucepan along with the raw pistachios. Place over medium high heat and bring to a simmer. Remove from the heat, cover, and let steep for 15 to 20 minutes.
- After steeping, carefully pour the warm milk and pistachios into a high-speed blender. If you don’t have a high-speed blender then use a regular one. Ensure the cover of the blender is on securely and use a towel to hold the lid down while blending to avoid hot splashes.
- Blend until the pistachios are completely broken down and the milk is smooth. If there is still some grit from the pistachios you can strain the mixture through a fine mesh strainer lined with cheesecloth.
- Transfer the pistachio milk to a clean sauce pan. Add the remaining 1 1/2 cups milk and 1 cup whipping cream. Bring to a simmer over medium high heat. Finely chop the white chocolate and add to the hot pistachio milk. Whisk to combine.
- Continue to whisk until the white chocolate has completely melted. When hot, remove from the heat and stir in the rosewater. Add a pinch of salt if desired.
- To make the rose whipped cream, add the whipping cream, sugar, and rosewater to the bowl of a mixer. Beat with a whip attachment until stiff peaks.
- To serve, divide the Turkish Delight hot chocolate between mugs. Top with a dollop of the rose whipped cream. Sprinkle with the extra chopped pistachios and enjoy!