In a saucepan over medium heat, combine the anise, fennel, cinnamon stick, 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.

Return the milk to the saucepan over medium low heat.

Stir in the chopped chocolate until completely melted.

Bring to a slow simmer and whisk for 30 seconds.

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

Serve immediately.

*Pre-mixed five spice powder is available in Asian markets and many supermarkets.*

**My friend made this and she used a small mesh bag to hold all of the spices rather than having them loose and putting the hot chocolate through a sieve. You can do whichever works easier for you.**

***This recipe brought to you courtesy of Hot Chocolate Cookbook.***