Venezuelan Spiced Hot Chocolate Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 gallon: Milk,
3: Whole star anise,
2 Sticks: cinnamon,
Zest of one orange,
5: Whole allspice berries,
2 tbsp: Brown sugar,
8 ounce: Semisweet chocolate,
Coarsely chopped,
1 cup: Aged dark rum,
Directions:
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.
Yield: 8 cups
TOO HOT TAMALES SHOW #TH6349
Source from luhu.jp
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.
Yield: 8 cups
TOO HOT TAMALES SHOW #TH6349
Source from luhu.jp
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Toohot