I just returned to work after a lovely morning at the HarperCollins' preview - I'll write about that later - and opened up my gmail. Saveur sent me their e-newsletter, including the recipe you'll find below. I want to leave work immediately, go home and make this - doesn't it seem like the perfect thing to sip while reading a book?
Venezuelan Chocolate–Rum DrinkSERVES 8
At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.
1⁄2 gallon milk
3 whole star anise
2 sticks cinnamon
Zest of 1 orange
5 whole allspice berries
2 tbsp. brown sugar
1⁄2 lb. bittersweet chocolate
1 cup aged dark rum
Whipped cream
1. Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.
2. Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.
3. Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.
1. Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.
2. Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.
3. Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.
First published in Saveur, Issue #8
1 comment:
Oh my. That sounds DIVINE!
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