Yield: Makes 4 cups
1 (1-inch) piece fresh ginger, peeled and sliced
10 whole cloves
2 (3-inch) cinnamon sticks
4 cups whole milk
1/3 cup firmly packed dark
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
Garnish: mini marshmallows
1. Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
2. Heat milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring just to a simmer. Remove from heat, cover, and steep 30 minutes.
3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm; garnish, if desired.
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