📖 Instructions

1. Combine Milk and Star Anise: In a saucepan, add the milk and star anise. This will infuse the milk with the subtle, licorice-like flavor of the star anise.
2. Simmer the Mixture: Place the saucepan over medium-low heat. Gently simmer the milk and star anise for about 10-15 minutes. Be careful not to boil the milk, as this can scald it and alter the flavor. The simmering process allows the star anise to release its aromatic oils, enhancing the overall flavor of the drink. Once I accidentally scorched the milk, so keep an eye on it!
3. Remove Star Anise: After simmering, remove the saucepan from the heat. Take out the star anise with a slotted spoon or tongs. You can discard the star anise or save it to infuse other liquids, like tea or mulled wine. Be sure to let it dry completely before storing.
4. Add Chocolate and Sugar: Add the chopped chocolate and sugar to the saucepan with the infused milk. The warmth of the milk will help melt the chocolate, creating a smooth and rich base for the spice.
5. Whisk Until Smooth: Place the saucepan back over low heat. Use a whisk to continuously stir the mixture until the chocolate is completely melted and the sugar is dissolved. This should take about 3-5 minutes. Ensure that the mixture doesn't overheat; you want the chocolate to melt evenly without burning. The consistency should be smooth and creamy.
6. Incorporate Spices: Add the ground cinnamon, nutmeg, and cloves to the chocolate mixture. These spices will add warmth and depth to the flavor profile.
7. Whisk Thoroughly: Continue to whisk the mixture for another 2-3 minutes to ensure the spices are fully incorporated. The mixture should be fragrant and well-combined. Check for any clumps of spices and whisk them out to ensure a smooth texture.
8. Optional: Strain the Mixture: For an extra smooth texture, you can strain the chocolate mixture through a fine-mesh sieve. This will remove any small particles of spices or undissolved chocolate.
9. Taste and Adjust: Taste the chocolate spice and adjust the sweetness or spice level as needed. If you prefer a sweeter spice, add a bit more sugar. For a spicier spice, add a pinch more of cinnamon or cloves.
10. Cool Slightly: Allow the chocolate spice to cool slightly before transferring it to a serving container or mold. This will prevent the container from overheating or the chocolate from melting too quickly if you're using a mold.
11. Transfer or Mold: If you're using a chocolate mold, carefully pour the chocolate spice into the mold cavities. If not, transfer the mixture to an airtight container for storage. I use a silicone mold to make fun shapes for the kids.
12. Chill (if using mold): If you used a mold, place it in the refrigerator for at least 2 hours, or until the chocolate spice is firm and set. This will make it easier to remove the chocolate from the mold.
13. Serve or Store: Once the chocolate spice is firm, remove it from the mold or serve directly from the container. If stored properly, it can last for up to a week. I love serving mine with warm milk for a cozy treat!