- 4 cups low-fat (1%) milk
- 3/4 cup bittersweet chocolate chips
- 10 cardamom pods, coarsely cracked
- 1/2 teaspoon whole allspice, cracked
- 2 cinnamon sticks, broken in half
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons (packed) golden brown sugar, divided
- 6 quarter-size slices fresh ginger plus 1/2 teaspoon grated peeled fresh ginger
- 1 teaspoon vanilla extract, divided
- 1/2 cup chilled whipping cream
- Combine first 6 ingredients, 4 tablespoons brown sugar, and ginger slices in medium saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.
- Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks.
- Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.