How to Make Spiced Hot Cocoa

This recipe puts a delightful spin on the classic hot chocolate. Exotic spices serve to bring out the richness and depth of the cocoa flavor by adding a little heat. Perfect for the holidays or any wintry evening, this recipe can be made days ahead and then heated just before serving.

Things You'll Need

• 3 quarts whole milk
• 1 1/2 cups light brown sugar, packed
• 30 whole cardamom pods
• 24 whole cloves
• 4 cinnamon sticks
• 4 star anise pods
• 1 1/2 tsps. coriander seeds
• 1 1/2 tsps. grated nutmeg
• 1/2 tsp red pepper flakes
• 1 cup good quality unsweetened cocoa powder
• 1 1/2 tsps. real vanilla extract

Instructions

1. Assemble the ingredients. Measure the spices into a single bowl. Add the red pepper flakes.

2. Pour the milk into a large, heavy pan and set over medium heat for 5 minutes. Turn the heat to low.

3. Add the brown sugar and stir well. Add the spices and the red pepper flakes. Stir to combine.

4. Continue to cook over low heat until the mixture simmers. Stir every few minutes. Simmer until the sugar is completely dissolved. Turn the heat off under the pan. Put a lid on the pan and steep the mixture for 30 minutes.

5. Set the burner to low heat again. Add the cocoa powder and the vanilla to the milk mixture and blend well using a large whisk. Bring the mixture to a simmer again, continuing to whisk to incorporate all the cocoa powder.

6. Strain the mixture through a small sieve into another pan or a large pitcher. Serve the hot cocoa in mugs topped with real whipped cream. Garnish with chocolate shavings and a sprinkle of cinnamon.