Food & dining

Recipe for spiced hot chocolate

Karoline Boehm Goodnick for The Boston Globe

Serves 6

If you have an immersion blender, use it to froth the chocolate milk.

½gallon whole milk
8cinnamon sticks
¼cup sugar
8ounces semisweet chocolate, chopped
¼teaspoon almond extract
1cup heavy cream, softly whipped (for garnish)
Chili powder (for sprinkling)

1. In a large pot over medium heat, bring the milk, 2 cinnamon sticks, and sugar to a boil. Remove the pot from the heat. Discard the cinnamon sticks.

Advertisement

2. Whisk the chocolate and almond extract into the milk until chocolate melts. With a whisk, beat the chocolate until it is
quite frothy.

3. Pour the mixture into 6 mugs. Top with dollop of whipped cream, add a cinnamon stick to each one, and sprinkle lightly with chili powder.
Karoline Boehm Goodnick

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com