In a mug combine the cocoa powder, sugar, smoked cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until its a thick chocolatey syrup. Set aside.
Warm the 3/4 cup of milk over medium heat until it reaches desired temperature.
Pour the warm milk into the chocolate syrup and stir.
Top with whipped cream, cocoa powder, smoked cinnamon.
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger.
Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
