Turkish candy makes a delightful drink

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.

TURKISH DELIGHT FROTHY

2cups milk

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

1/2cup heavy cream

2teaspoons rosewater

1/2teaspoon honey

Pinch ground cardamom

1tablespoon 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 2 serving cups, then top with the whipped cream.

Garnish with additional cubes of Turkish delight and the chopped pistachio nuts.

Makes 2 servings.

From Louise Pickford’s “Hot Drinks”