There’s nothing like a rich mug of hot chocolate to warm the soul on a cold winter night. We add our signature twist to this cup of chocolate with a fragrant mix of spices and a touch of orange zest. For the chocolate, try a nice Venezuelan cacao like El Rey’s Gran Saman Dark Chocolate 70% for a bold, earthy flavor.
Makes 8 cups
1/2 gallon whole milk
5 whole allspice berries
3 whole star anise
2 cinnamon sticks
Zest of 1 orange
2 tablespoons brown sugar, or to taste
8 ounces semisweet chocolate, coarsely chopped
1 cup rum
Combine milk with spices, orange zest, 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 minutes.
Strain spice-infused milk into another large heavy pot, discarding spices. Add chocolate and rum to milk. Cook over low heat, whisking briskly until chocolate is completely melted. Serve immediately.