White Hot Chocolate with Gingerbread Spice

Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate.

Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan. Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (do not boil), about 10 minutes. Add pinch of salt. Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly. When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract. Mix spices and 2 teaspoons sugar; reserve.

TO SERVE:
Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.