- In a pot over medium heat, bring the milk, 1 cup (250 ml) of the cream and the spices to a boil. Reduce the heat to low. Add the chocolate and whisk until melted and smooth.
- In a bowl, beat the remaining cream with an electric mixer. Just before soft peaks form, add the apricot jam. Continue to beat until stiff peaks form. Serve the hot chocolate in mugs and garnish with the apricot whipped cream.