Photo by Michael Piazza / Styled by Emmet Kelty

Serves 2

2 cups milk
6 ounces bittersweet chocolate, chopped
½ cup sugar
1½ teaspoons cinnamon
1 teaspoon allspice
Salt

In a double boiler, melt chocolate and whisk in sugar. Once the sugar is dissolved, whisk in milk. Add spices. Keep on low heat for 15 minutes.

A note about spices: I prefer whole spices to powdered as they are more pungent and aromatic. Try blending them in a clean coffee grinder or grate them with a microplane, then pass through a tea strainer so no large chunks remain. However, powdered spices will work just as well.

This recipe appeared in the Winter 2017 issue.