Spiced Hot Chocolate

Spiced Hot Chocolate

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Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Refrigerate Chantilly Overnight: 8 hours
Total Time: 10 hours
Cuisine: American, French
Course: Beverages
Servings: 5


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


  • 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!


Courtesy of Chef Nathaniel Reid
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