Hot Drinks Recipe

Prepare and heat

In a small saucepan over medium-low heat, combine 2 cups whole milk, 3 tablespoons bittersweet chocolate (chopped or chips), 1 tablespoon unsweetened cocoa powder, 1 teaspoon granulated sugar and a pinch of salt.

Whisk continuously as the mixture heats so the chocolate melts evenly and cocoa dissolves. Do not let the milk come to a rapid boil; target gentle steaming and small bubbles around the edge (about 4–6 minutes).

When chocolate is fully melted and the drink is smooth, remove from heat and stir in 1 teaspoon vanilla extract.

Pour into two mugs (about 1 cup per mug). Top with whipped cream and mini marshmallows if using, and dust lightly with cocoa powder or a pinch of cinnamon.

Make the spice infusion

In a small saucepan bring 1 cup water to a simmer with 4 crushed cardamom pods, 1 cinnamon stick, 4 slices fresh ginger and 3 whole cloves. Simmer gently for 5 minutes to extract the spice flavors.

Add 2 black tea bags to the saucepan and steep in the simmering spiced water for 3 minutes (longer for stronger tea).

Stir in 1 cup whole milk and 2 teaspoons brown sugar. Heat the mixture over medium-low until hot and steaming but not boiling, about 2–3 minutes. Stir occasionally.

Remove from heat, fish out the tea bags and spices (or strain into a jug), then stir in 1 teaspoon vanilla extract.

Divide between two mugs and serve. Optionally garnish with a cinnamon stick or a light dusting of cinnamon.

Brew tea and finish

Pour 1 cup freshly boiled water over 1 black tea bag in a mug. Steep for 3–4 minutes depending on desired strength.

Remove the tea bag, stir in 1 tablespoon fresh lemon juice and 1 teaspoon honey until honey dissolves.

Garnish with a lemon slice and serve immediately. Adjust lemon and honey to taste.

Combine and heat spices

In a small saucepan whisk together 1.5 cups unsweetened almond milk, 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and a pinch of freshly ground black pepper.

Heat over medium-low, stirring frequently, until the mixture is hot and steaming but not boiling, about 4–5 minutes. Whisk to froth slightly if desired.

Remove from heat and stir in 1 teaspoon maple syrup and 1/2 teaspoon vanilla extract. Taste and adjust sweetness or spice.

Pour into a mug, sprinkle a tiny pinch of cinnamon on top if desired, and serve warm.