Difference between revisions of "Venezuelan Spiced Hot Chocolate"
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* 1 cup aged [[dark rum]] | * 1 cup aged [[dark rum]] | ||
| − | == | + | == Procedures == |
# Combine [[milk]] with spices and [[granulated sugar|sugar]] in large heavy saucepan. | # Combine [[milk]] with spices and [[granulated sugar|sugar]] in large heavy saucepan. | ||
# Cook over medium heat, stirring to dissolve [[granulated sugar|sugar]], until [[milk]] just starts to bubble around the edges. | # Cook over medium heat, stirring to dissolve [[granulated sugar|sugar]], until [[milk]] just starts to bubble around the edges. | ||
Latest revision as of 17:19, 29 June 2012
Description
8 servings
Ingredients
- ½ gallon milk
- 3 whole star anise
- 2 stick cinnamon
- zest of one orange
- 5 whole allspice berries
- 2 tbsp brown sugar
- 8 oz semisweet chocolate coarsely chopped
- 1 cup aged dark rum
Procedures
- 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.
- 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.
