Filled with warming spices this dairy-free hot chocolate is rich and complex in flavor.
There’s nothing quite like a steaming mug of homemade spiced hot chocolate to make you feel cozy and warm from the inside out is there? Whether you’re about to head out for a long day, or back curled up on the couch at home, a good cup of hot chocolate soothes and fortifies; it helps take the sting out of those cold, blustery days.
Rich, creamy and totally comforting it’s a wintertime favorite for most of us. And while you need little more than milk and the best chocolate you can find to make a cup, I like to add a little bit of Chinese 5 spice for an unexpected kick.
What is Chinese 5 spice made of?
Gently seasoned with the sweet and spicy notes of star anise, cinnamon, cloves, fennel, Szechwan pepper and a hint of nutmeg, this Chinese 5 spice (okay 6 technically) spiced hot chocolate is rich and complex in flavor.
If you’ve never used Chinese 5 spice, it’s a traditional mix of spices that livens and enhances almost everything it touches. If you like Indian chai spices, I think you’ll enjoy Chinese 5 spice as well.
It requires only the slightest bit more effort than regular hot chocolate, for which you’ll be amply rewarded.
How to make a spiced hot chocolate:
You start by infusing creamy coconut milk with the whole spices, then whisk in both chopped chocolate and cacao powder for a rich, full-bodied chocolate flavor.
Ten minutes is all you really need to let those spices do their thing but if you have the time to let them hang out for a bit a longer you’ll have an even more fragrant cup.
Of course if you’re super short on time you can also make a batch of the spiced milk ahead of time, warming and whisking in the chocolate when you are ready for a mug, sipped preferably in front of a roaring fire.
More hot chocolate recipes:
Spiced Hot Chocolate
Filled with warming spices this dairy-free hot chocolate is rich and complex in flavor.
Ingredients
- 2 star anise
- ¼ teaspoon fennel seed
- 2 cinnamon sticks
- ¼ teaspoon whole cloves
- ¼ teaspoon whole Szechuan peppers
- ⅛th teaspoon freshly grated nutmeg for serving
- One 13.5 oz /400ml can coconut milk
- 2 oz bittersweet chocolate (at least 70%), finely chopped
- 2 teaspoons/10g cocoa powder (plus more for serving)
- 1-2 Tablespoons/ 12-24g coconut sugar
Instructions
- In a saucepan over medium heat, combine the anise, fennel, cinnamon, cloves, pepper, nutmeg and coconut milk, and bring to a simmer (do not boil). Cover and let steep for 10-20 minutes.
- Strain through a fine mesh sieve and return the milk to the saucepan over medium-low heat.
- Add chopped chocolate, cacao powder and coconut sugar until smooth and whisk until chocolate is melted and mixture is smooth. Bring just to a simmer and turn off heat. Using an immersion blender or milk frother, blend hot chocolate until frothy.
- Pour into mugs and top with a sprinkle of cacao powder and a cinnamon stick to stir if desired. Serve immediately.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 4mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Gaby says
I don't have an immersion blender or milk frothed, are there any other alternatives? I have a food processor and a vitamix.
Sylvie says
Vitamix will work!
Laurie says
Sounds so delicious and perfect for our cool weather! I'm glad to see a coconut milk version! 🙂
Beth Learn says
Oh my, this looks amazing! I wonder if it could be sweetened with honey instead of coconut sugar? I'm doing a 7-Day Sugar Free Challenge with my members at Fit2B so I'm always looking for more recipes.
Sylvie says
Yes you can substitute whatever sweetener you'd like.
Amanda Roberts says
Okay. This sounds amazing. I love hot chocolate but have that unfortunate lactose issue. Hot chocolate with a kick of spice? Perfect. Can't wait to try this.
Carol@StudioBotanica says
Mmm ~ this sounds SO good! Truly love these herbs/spices together!
Super idea to use that fab whisk too!
linda spiker says
Beautiful and sounds delicious!
Emily @ Recipes to Nourish says
Love this so much! Such beautiful spices in there, I especially LOVE the fennel seed. I wish I had a big mug of this right now.
Valentina | The Baking Fairy says
Oh, this sounds SO rich and creamy! I love the use of Chinese 5-spice in this, it makes for such a cozy winter drink!
Kelsey says
The star anise floating on top makes this cocoa so pretty! It's like decorations for your cocoa! Sounds yummy and spicy!