Spiced Hot Chocolate

Name: Spiced Hot Chocolate
Prep time: 10 min
Cook time: 110 min
Total time: 600 min
Ingredients: 5 oz Dark Chocolate; 3 1/2 oz Milk Chocolate; 3 Cups Prairie Farms Whole Milk; 1 1/2 Cups Prairie Farms Whipping Cream; 1 Tbsp Sugar; 1 pod Star Anise; 1 pod Cardamom; 1 Cinnamon Stick; 1 Orange peel; 1/2 Lemon peel; 2 1/2 oz White Chocolate; 3/4 Cup Prairie Farms Whipping Cream; 1 Tbsp Honey; 1 Cup Prairie Farms Whipping Cream; 1 Vanilla Bean (slice and scrape seeds out)

Courtesy of Chef Nathaniel Reid, a spiced hot chocolate made with dark chocolate, whipping cream and flavorful spices. Serve warm and topped with homemade chantilly cream.

Cuisine: American, French

Course: Beverages

5 from 1 vote

Prep Time 10

Total Time 10

Servings

Ingredients:

Spiced Hot Chocolate

5 oz Dark Chocolate
3 1/2 oz Milk Chocolate
3 Cups Prairie Farms Whole Milk
1 1/2 Cups Prairie Farms Whipping Cream
1 Tbsp Sugar
1 pod Star Anise
1 pod Cardamom
1 Cinnamon Stick
1 Orange peel
1/2 Lemon peel

Chantilly Cream

2 1/2 oz White Chocolate
3/4 Cup Prairie Farms Whipping Cream
1 Tbsp Honey
1 Cup Prairie Farms Whipping Cream
1 Vanilla Bean slice and scrape seeds out

Directions:

Prepare and refrigerate white chocolate Chantilly cream the day before preparing hot chocolate.

Hot Chocolate

In a large pot, add milk and cream and simmer on low to warm.
Add star anise, cardamom pod, cinnamon stick, orange and lemon peels to milk. Remove from heat, cover with a lid, and let steep for 1 hour and 30 minutes.
Strain the cream through a fine mesh strainer, then whisk in sugar to incorporate. Return to a simmer.
Add dark and milk chocolate to a large bowl. Pour in 1 cup of warmed cream and let sit for 3 minutes.
Whisk together chocolate and cream until smooth. Slowly add chocolate mixture back into the warmed cream, whisking until incorporated. Return to a simmer to warm. Stir often.

White Chocolate Chantilly Cream

In a medium size pot, add 1 cup of cream, honey, vanilla bean paste and the pod. Stir to blend and bring to a simmer.
Remove from heat, cover and let steep for 15 minutes.
Pour mixture through a fine mesh strainer to remove the vanilla bean.
In a large glass bowl, add white chocolate. Add warmed cream, whisking to blend. Slowly add 1 1/2 cups of cold cream and whisk to incorporate. Cover bowl and refrigerate overnight.
Before serving hot chocolate, whisk chilled Chantilly cream until soft peaks form. Pour hot chocolate into mugs and dollop on cream as desired.
Try a dusting of cinnamon or chocolate shavings to garnish. Enjoy!