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    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.

    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