Venezuelan Spiced Hot Chocolate

Recipe Ingredients

1/2		Milk
3		Star anise
2		Cinnamon
		Zest of one orange
5		Allspice berries
2 tablespoons	30ml	Brown sugar
8 oz	227g	Semisweet chocolate - coarsely chopped
1 cup	237ml	Aged dark rum

Recipe Instructions

Combine milk with spices and sugar in large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum. Whisk briskly 5 minutes over low flame until chocolate is completely melted.

This recipe yields 8 cups.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6349 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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