Saveur

Photo: Guy Kloppenburg

SERVES 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.

This article was first published in Saveur in Issue #8