Methods

1. Place the cold milk or plant-based milk and spices—either cardamom OR cinnamon and powdered Guntur Sannam chillies—in a medium saucepan over medium low heat. Heat slowly to a simmer (this will help the spices infuse in the hot chocolate base).
2. Add the Anamalai Cacao Powder, date syrup, jaggery (to taste) and salt to the hot spiced milk mixture and whisk to combine. Increase the heat to medium and continue to whisk until the hot chocolate is heated through and frothy. Remove the cardamom pods, if using.
3. Transfer the hot chocolate to two mugs and top with marshmallows or a big dollop of whipped cream. Or, enjoy unadorned in all its chocolate glory!