Pastry Chef Danielle Keene of Wilshire Restaurant – Santa Montica, CA
Yield: 4 Servings
Hot Chocolate:
2 cups whole milk
1/2 cup heavy cream
3 1/8-inch slices ginger, peeled
1 Tablespoon allspice berries
1 Tablespoon cloves, whole
8 green cardamom pods, crushed
2 cinnamon sticks
1 star anise, whole
2 Tablespoons honey
1 Darjeeling tea bag
1/2 vanilla bean, split and scraped
6 ounces bittersweet chocolate, 60-64%, chopped
To Assemble and Serve:
1/3 cup heavy cream
1/4 cup creme fraiche
12 large marshmallows
1/2 teaspoon ground cinnamon
For the Hot Chocolate:
In a medium saucepot over medium heat combine all ingredients except the chocolate. Bring to a boil and remove from the heat, then cover and let steep for 10 minutes. Return to heat and bring back to simmer, then put chocolate in blender and, with a fine mesh strainer, strain milk mixture into the blender. Blend on low to combine ingredients, and then on high to froth. Pour into mugs.
To Assemble and Serve:
Whip the heavy cream with creme fraiche to soft peaks and dollop on top of the hot chocolate. Top with marshmallows and ground cinnamon