Spiced Hot Chocolate

• 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!