Spiced Hot Chocolate
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Spiced Hot Chocolate

A delightful twist on classic hot chocolate, infused with aromatic spices for a warming treat. This recipe combines rich whole milk with dark brown sugar and a medley of spices, creating a cozy beverage perfect for chilly days. The addition of cocoa powder and vanilla rounds out the flavors, making it a rich indulgence. Serve it in mugs for a comforting drink that can easily be shared with friends and family.

OmnivoreSnackDessertChristmas
By midnightBaker
30 minCook
50 minTotal
6Servings
320Calories

Ingredients

  • Whole Milk6 cups
  • Dark Brown Sugar3/4 cup, packed
  • Whole Cardamom Pods15, crushed
  • Whole Cloves12
  • Cinnamon Sticks2, broken in half
  • Whole Star Anise2
  • Whole Coriander Seeds3/4 teaspoon
  • Ground Nutmeg3/4 teaspoon
  • Dried Crushed Red Pepper1/4 teaspoon
  • Unsweetened cocoa powder1/2 cup
  • vanilla extract3/4 teaspoon

This Spiced Hot Chocolate delivers a unique flavor experience with its combination of spices like cardamom, cloves, and cinnamon. The melting dark brown sugar enhances the sweetness, while the cocoa powder provides a rich chocolate base. The preparation is simple: bring the ingredients to a simmer, allow them to steep, then whisk in cocoa and vanilla for added depth.

To make this hot chocolate, start by heating the milk with the spices and sugar until it simmers. Letting the mixture steep for 20 minutes helps the spices infuse their flavors into the milk. After steeping, whisk in the cocoa powder and vanilla, then strain the mixture to remove the spices before serving.

This drink is perfect for warming up on cold days or serving at gatherings. You can easily adjust the spice levels to suit your taste; if you prefer less heat, reduce the crushed red pepper. Enjoy it as is, or top it with whipped cream or marshmallows for an extra treat.

For storage, the hot chocolate can be kept in the refrigerator for a couple of days. Just reheat on the stove when you're ready to enjoy it again.

Instructions

  1. Simmer Milk and Spices

    20 min

    In a large heavy saucepan, combine whole milk, dark brown sugar, cardamom pods, cloves, cinnamon sticks, star anise, coriander seeds, ground nutmeg, and dried crushed red pepper. Heat over medium until it reaches a simmer, stirring until the sugar dissolves. Remove from heat, cover, and let the mixture steep for 20 minutes to infuse the flavors.

  2. Whisk in Cocoa and Vanilla

    5 min

    After steeping, add unsweetened cocoa powder and vanilla extract to the milk mixture. Return to low heat and whisk until well combined and smooth. Make sure there are no lumps from the cocoa powder.

  3. Strain and Serve

    5 min

    Using a fine-mesh strainer, pour the hot chocolate into an 8-cup measuring cup to remove the whole spices. Discard the spices and divide the hot chocolate among 6 mugs. Serve warm and enjoy!

FAQ

Yes, you can prepare the hot chocolate in advance and store it in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

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