Slow cooker Thai hot chocolate recipe

• 1 cinnamon stick or quill
• 2 whole star anise
• 4 whole cloves
• 1-2 drops Ginger essential oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground fennel seeds
• 1/2 teaspoon ground allspice
• Freshly ground black pepper
• 8 cups (2L) milk
• 400g dark chocolate, finely chopped
• Ground cinnamon, to serve

1. Cook the cinnamon stick or quill, star anise, cloves, cardamom, fennel and allspice in a small frying pan over high heat, stirring, for 30 secs on until aromatic. 
2. Transfer to a slow cooker. Season with pepper. Add the milk, chocolate and Ginger essential oil. Cook on low, stirring occasionally, for 1 hour or until mixture is smooth and heated through.
3. Divide among serving glasses. Sprinkle with chocolate and cinnamon.