Varm chokolade med julekrydderier
Treat yourself to this spiced version of home-made hot chocolate after a walk on a cold autumn day or serve at birthday parties (Serves 4).
Preparation time: 20 minutes + 30 minutes infusion time
- 200 g baking chocolate
- 1 L whole milk (3.5% fat)
- 1 cinnamon stick
- 2 whole star anise pods
- 1-2 whole cardamom pods
- Whipping cream for the topping
Chop the chocolate coarsely and pour 3 dl of the milk into a saucepan (2 L capacity).
Add the chopped chocolate and the spices to the milk. Gently heat the mixture while stirring constantly, making sure it doesn’t burn.
Allow the chocolate to melt completely and heat the mixture right through on low heat for 5-10 minutes while stirring constantly, and then turn off the heat.
Allow the spices to infuse into the milk for 15-30 minutes. Fish out the whole spices from the saucepan and now gently reheat the mixture and add the remainder of the milk while whisking thoroughly until all the ingredients are fully combined.
As soon as the hot chocolate starts steaming (just before reaching boiling point), remove from the heat and pour into cups.
Serve with freshly whipped cream and a sprinkling of cinnamon or chopped chocolate for decoration.