While traveling in Israel, Minnesota blogger Molly Yeh discovered hawaij, a spice blend often sprinkled in coffee. In this recipe from her book Molly on the Range ($32.50, Rodale), she adds hawaij to her coconut-based hot chocolate for extra flavor.
In a medium saucepan, combine all ingredients (except hawaij). Cook over medium heat, stirring with a whisk, until mixture is hot but not boiling. Top each mug with a pinch of hawaij.
In a jar, combine 1 tablespoon each ground ginger and ground cardamom; 1/4 teaspoon each ground nutmeg, ground cloves and ground cinnamon; and 1/8 teaspoon salt.