By Keiko Connor
This weekend, get cozy under a heavy blanket with your favorite read and our take on the classic hot chocolate. Cinnamon, cardamom, and black peppercorns add subtle complexity to the flavor profile of the cocoa and milk.
— 4 cups whole milk
— 100g sugar
— 2-3 sticks cinnamon
— 8 cardamom green pods, crushed
— 1 heaping tsp black peppercorns
— 75g dutch-processed cocoa powder
— whip cream, marshmallow, or chocolate pieces for garnish (optional)
Combine everything except the cocoa powder in a pot. Place on medium heat and bring to a gentle simmer, mixing occasionally to dissolve the sugar. Cover and turn off the heat, and set aside for 15 minutes or longer to let the spices steep. Strain the milk and mix in the cocoa powder. Buzz with a hand blender until smooth and garnish with whip cream or marshmallow.