Spiced white chocolate

Although you probably already know it, I confess that I am a chocolate lover. Very chocolatey. I don't make distinctions when it comes to varieties, because I like them all! But if I must confess a secret, my weakness comes in drink form, and this white chocolate with spices is heavenly.

On cold days there's nothing like a cozy hot drink to comfort the body and soul. And if it's white chocolate, it's a true pleasure. Also, by flavoring the milk and cream with cinnamon and star anise, the result is a very smooth drink full of nuances, ideal for sipping slowly.

This recipe is the perfect companion for winter Sunday afternoons, along with a blanket and the couch. But it's so delicious and so cheap to make that it tastes wonderful any day of the week.

Prepare the ingredients, because here is the recipe.

Le Creuset ceramic cappuccino cups

Ingredients

• 120 g of white chocolate
• 200 ml of cream
• 400 ml of milk
• 1 cinnamon stick
• 1 star anise

Preparation

1. Put the milk and cream in a saucepan with the cinnamon stick and the star anise and heat over low heat until it boils, stirring with a hand whisk.
2. Once ready, remove the saucepan from the heat, use fine tongs to take out the cinnamon stick and the star anise, and add the chopped white chocolate. Stir vigorously so it melts and integrates.
3. Pour the chocolate drink into Le Creuset ceramic cappuccino cups and serve immediately.
4. If you like, top with whipped cream and ground cinnamon before serving so it not only tastes delicious but also looks pretty.

Notes

• As I always say, make the recipe your own. This drink is ideal with star anise and cinnamon, but it's also great with vanilla, a little coconut sugar, a tablespoon of nut paste (walnuts, almonds, hazelnuts...) or even freshly ground black pepper if you're looking for a surprising and delicious flavor.
• If you want a more intense flavor, the cream and milk can be cold-infused overnight with the cinnamon and anise. It's as simple as pouring both liquids into an airtight container, adding the spices, sealing the container and leaving it in the fridge until you're ready to prepare the chocolate, ready to heat.