In a saucepan, add half the milk, the cocoa powder, and the spices. Whisk well. Heat over low heat.

Add the remaining milk and stir.

You can also add lemon zest with the spices, but I’m not a big fan.

If you want a thicker texture, you can use cornstarch. Add to taste—I recommend 1 tablespoon per cup. Dissolve the cornstarch in a little cold milk before adding. This will make it less light; if you add a lot, you can make a pudding-like dessert. Personally, I prefer it without cornstarch for drinking.

Fun facts: In Guadeloupe and Martinique, people also add sweetened condensed milk, but that’s a bit much for every day! In Colombia, hot chocolate is served with cheese (like gouda) melted in!