Gingerbread Hot Cocoa

4 cups whole milk (you can use 2% as well)
1 inch of ginger root, cut into coins
6 whole cloves
1 cinnamon stick
4 whole allspice berries
Dash white pepper
1 tablespoon molasses
1 tablespoon sugar
1/4-1/2 cup chocolate chunks, whatever kind you prefer

Pour milk into heavy bottomed sauce pan and add ginger root, cloves, cinnamon stick and allspice. Heat slowly over low heat until it comes to a gentle simmer. Remove from heat, cover, and let steep for 10 minutes. Remove aromatics from milk.

Heat milk again to a simmer over low heat and add chocolate chunks and white pepper, stirring until melted and thoroughly incorporated. Amount of chocolate can vary based on your taste.

Remove from heat and serve with cookies, marshmallows or that oversized tin of popcorn you got at the office gift exchange