- 4 cups whole milk
- 3 3-inch-long cinnamon sticks, broken in half
- 30 whole cloves
- 1 teaspoon aniseed
- 5 ounces semisweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons (packed) brown sugar
- 5 tablespoons coffee liqueur
- Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes.
- Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs.