Heat the milk in a saucepan with cinnamon, anise and vanilla; add the almonds previously cut into chunks and toasted. Before the mixture reaches boiling remove from heat and leave the aromas in infusion for about 10-15 minutes. In the meantime, finely chop the chocolate; filter the mixture of milk and spices and melt the chocolate in the filtered milk, bringing it back to the fire. Stir often with a small whisk and serve hot chocolate, in porcelain glasses or glass cups.
Ingredients for 4 people
For hot chocolate:
1/2 l of whole milk
100 gr of milk chocolate
1 cinnamon stick
1/2 vanilla bean
30 gr of almonds
star anise