Name: Spiced Christmas Hot Chocolate
Total time: 10 min
Yield: Serves 1
Cuisine: British
Ingredients: 5 heaped teaspoons of Costa Hot Chocolate Powder (about 30g); 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C; 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

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.

⏱ 10 min 🍽 Serves 1 📊 Easy 📚 Hot Chocolate Recipes

You'll need

5 heaped teaspoons of Costa Hot Chocolate Powder (about 30g)
100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
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.

What you'll end up with: A deep, mulled spiced hot chocolate, warming with cinnamon and cardamom, under a cloud of cream and crushed amaretti. Properly festive, and as rich as you want to make it.

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🛒 Made with this tea

Costa Hot Chocolate Powder, 300g£6.50