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Spiced hot chocolate

Cup of hot chocolate on floral saucer. Copper saucepan of hot chocolate. Chunks of chocolate, a chilli, 3 star anise. Wooden surface. For Spiced hot chocolate recipe.

Chocolate had been introduced to Europe in the sixteenth century, brought back from South America by the Conquistadors.  It was regarded as an aphrodisiac and its popularity spread throughout Europe in the 17th century and at first was consumed by society’s elite in the form of a hot drink flavoured with spices.  Until the eighteenth century, the chocolate was somewhat gritty but developments in processing the chocolate improved to produce a smooth and silky texture. Later tempering was introduced, and it was possible to produce chocolate in solid form.

Equipment

  • Weighing scales
  • Measuring jug
  • Saucepan
  • 2 large, or 4 small, cups and saucers

Preparation method

  • Place all the ingredients in the saucepan and heat up gently until the chocolate has melted.
  • Remove the star anise and pour into the cups.

More chocolate recipes
Chocolate cream
Chocolate fondants
Chocolate orange trifle
Yule Log

Stuart

Serves:
2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 tbsp unsweetened cocoa
  • 100 g dark chocolate (70%), broken into small chunks
  • 3 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 star anise
  • 1/4 tsp cayenne pepper
  • 500 ml whole milk

Nutrition

Nutrition Facts
Spiced hot chocolate
Serving Size
 
320 ml
Amount per Serving
Calories
416
Percent of Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
28
mg
9
%
Sodium
 
315
mg
14
%
Potassium
 
474
mg
14
%
Carbohydrates
 
64
g
21
%
Fiber
 
9.5
g
40
%
Sugar
 
48
g
53
%
Protein
 
12
g
24
%
Calcium
 
338
mg
34
%
Iron
 
4.2
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Chocolate, Spices, Stuart

Winter solstice

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace