Ingredients:

  • 2 US pints Whole Milk (approx. 950 ml)
  • ½ US cup Heavy (Double) Cream (approx. 120 ml)
  • 1 large thumb Fresh Ginger (approx. 40g), peeled and roughly sliced
  • 8 Green Cardamom Pods, lightly crushed
  • 2 medium Cinnamon Sticks (approx. 3 inches / 7-8 cm each)
  • 6 Whole Cloves
  • ½ teaspoon Black Peppercorns, roughly cracked
  • 1 high-quality Black Tea Bag (e.g., Assam or English Breakfast)
  • ¼ US cup Granulated Sugar (approx. 50g)
  • Pinch of Fine Sea Salt
  • 4 ounces Dark Chocolate (approx. 115g), minimum 60% cocoa solids, finely chopped

Instructions:

  1. Crush and Prepare: Ensure the cardamom pods are lightly cracked and the black peppercorns are roughly crushed. Slice the fresh ginger.
  2. Combine Base Ingredients: In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Add all the whole spices (ginger, cardamom, cinnamon, cloves, and cracked pepper).
  3. Heat Gently: Place the saucepan over medium-low heat. Heat the mixture slowly, stirring occasionally, until the edges begin to bubble slightly and steam rises. Do not allow the mixture to boil or scorch the bottom. This process takes about 5-7 minutes.
  4. Infuse and Steep: Once hot, remove the saucepan from the heat immediately. Drop the black tea bag into the liquid. Cover the pan with a lid and allow the spices and tea to steep undisturbed for 5 minutes.
  5. Strain: Remove the tea bag. Pour the entire contents of the saucepan through a fine-mesh sieve into a clean bowl or back into the saucepan. Discard the spent spices.
  6. Melt the Chocolate: Return the strained, spiced milk base to the saucepan and place it back over a low heat. Add the finely chopped dark chocolate to the warm liquid.
  7. Whisk In: Allow the chocolate to sit for 30 seconds to begin melting, then whisk vigorously until the chocolate is completely dissolved and the mixture is smooth, glossy, and slightly frothy.
  8. Check Consistency: Taste and adjust sugar if necessary. If the hot chocolate is too thick, whisk in a tablespoon of milk at a time until the desired consistency is reached.
  9. Serve: Pour immediately into warmed mugs and top with whipped cream or a dusting of cinnamon.