OR, ADD HOT WATER TO HERSHEY'S GOOD NIGHT WHITE CHOCALTE:

Drink Up: Chinese Five-Spice Hot Chocolate from "Hot Chocolate" by Michael Turback (SEATTLE POST-INTELLIGENCER, January 18, 2007)

1 star anise

1/2 teaspoon fennel seed

1 cinnamon stick

6 whole cloves

10 whole Szechuan peppers

4 cups whole milk

16 ounces semisweet chocolate, chopped

Basic Whipped Cream for serving (see below)

Ground cinnamon for serving

In a saucepan over medium heat, combine the anise, fennel, cinnamon, cloves, peppers and milk, and bring to a simmer.

Remove from the heat and let steep for 5 minutes.

Strain through a fine mesh sieve to remove the spices and return the milk to the saucepan over medium-low heat.

Stir in the chopped chocolate until melted completely. Bring to a slow simmer and whisk for 30 seconds.

Pour the hot chocolate into warm mugs and top with freshly whipped cream and a sprinkle of cinnamon. Serve immediately.