- 4 cups milk (do not use low-fat or nonfat)
- 3/4 cup sugar
- 4 ounces unsweetened chocolate, finely chopped
- 2 ounces semisweet chocolate, finely chopped
- 2 tablespoons instant espresso powder
- 5 1/2-inch-wide strips lemon peel
- 6 tablespoons anise-flavored liqueur (such as sambuca)
- Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.