spice quintet hot chocolate.

It is still cold here. Really cold, with fresh snow and all.

I can imagine, many people are already dreaming of spring. In my head, I'm back in India reading Jane Austen in a hammock.

In reality, Father Frost still has his icy claws tightly wrapped around me. All I want these days are warm soups, porridge and hot chocolate. But not just any stale, cocoa powder kind. This spicy and super chocolaty homemade version is so much nicer. It has this creamy, rich, not-too-sweet taste, that you only get from using real chocolate. Just stir a heaping tablespoon in some hot milk and cozy up on the couch with a book and blanket.

In the meantime, Father Frost will finish up his business outside.

Spice Quintet Hot Chocolate

Serves 6-10 depending on the size of your mug and chocolate craving

7 ounces (200g) dark or semi sweet chocolate

125 milliliters milk (soy- and rice milk work great as well!)

1 teaspoon cinnamon

1/2 teaspoon ground chili

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/4 teaspoon ground nutmeg

In a double boiler, slowly melt the chocolate.

In the meantime, warm up milk and stir in the spices. Do not let the milk boil.

When the chocolate has melted stir in half of the warmed, spiced milk and stir until fully incorporated. Then add the other half and stir until nice and smooth.

Pour chocolate mixture in a glass and let cool.

To serve, take a spoonful of the chocolate and stir in hot milk.

The chocolate keeps in the fridge for up to a week.