Hot cocoa packets have nothing on homemade hot chocolate. Star anise, cinnamon stick, and ancho chiles add some spice to a sweet drink. Recipe courtesy of chef Janine Booth of root & bone in New York City.
Click here to see Holiday How-To: Spiced Hot Chocolate.
Click here to see Holiday How-To: Marshmallow Fluff.
Heat the milk, heavy cream, sugar, cinnamon stick, star anise, and chiles until the liquid is steaming. Turn off the heat, cover, and steep for 30 minutes to let the spices permeate the milk. Bring the milk back to a boil and strain over the chocolate. Whisk well.
In a medium saucepan, bring the sugar, water, and glucose to a boil and cook until 250 degrees F (soft ball stage).
In an electric mixer, whip the egg whites to medium peak and add the sugar mixture to them, whisking on medium speed. Add the gelatin, black pepper, and sea salt. Whisk on high speed for 5 minutes.
Top the hot chocolate with some marshmallow fluff and serve.