Spiced Hot Chocolate recipe from The Jane Austen Centre.
Heat the first 5 ingredients to boiling, reduce heat simmer 3 min. Remove from heat whisk in cocoa and vanilla until foamy.Strain into warmed cups. Top with whipped cream.
When using real milk in your hot cocoa, never overheat. Overheating milk destroys the flavor and texture. Milk temperature should never exceed 170-degrees.
For ways to enhance your packaged cocoa for a truely gourmet treat and to read about Jane’s connection to Hot Chocolate please read their post titled A Passion for Hot Chocolate.