Exact quantities, then the method.
This is a hot chocolate for cold December evenings, with the milk gently infused with cinnamon, star anise and cardamom before it goes anywhere near the chocolate. Warming the whole spices slowly in the milk draws out their flavour, so the finished cup tastes properly mulled and festive.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Christmas Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/spiced-christmas-hot-chocolate/
Mix the powder to a paste first as usual, then strain the spiced milk over it and pile on cream and whatever festive bits you like. Makes one large mug.
You'll need
- 5 heaped teaspoons of Costa Hot Chocolate Powder (about 30g)
- 100ml freshly drawn water, brought to a rolling boil, then cooled to about 90C (check with a thermometer)
- 150ml whole milk
- 1 cinnamon stick (about 4cm)
- 1 whole star anise pod
- 2 green cardamom pods, gently crushed
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of dark Cocoa powder, for the heavy dust
- 3 small amaretti Biscuits, crushed
- 1 candy cane, for the rim
- 1 warmed 400ml mug
- 1 small saucepan
- 1 small balloon whisk
Method
- Warm a large mug with hot water and tip it out.
- Put the milk in a small pan with the cinnamon stick, star anise and crushed cardamom, and warm it slowly until it just steams, so the spices infuse.
- Meanwhile, mix the hot chocolate powder with 100ml of hot water into a smooth paste in the mug.
- Strain the spiced milk into the mug over the paste and stir gently to combine.
- Top with a swirl of cream, a dusting of cocoa and a scatter of crushed amaretti.
- Hook a candy cane on the rim for the festive touch, if you have one.
- Give the spices a few minutes in the warming milk; gentle heat draws out far more flavour than a quick boil.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Hot Chocolate Powder, 300g
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