Mexican Hot Chocolate

Directions

1. 1
   Cut open vanilla bean lengthwise so the seeds have an easy way out add vanilla bean, piloncillo, raw cacao powder, cloves, anis star and cinnamon sticks to a saucepan and cover with 2 cups of water.
2. 2
   Bring to a boil and reduce heat to a simmer. Cover the pot for about 5 minutes or until the sugar dissolved. Then remove the lid and let simmer uncovered for 15-20 minutes or until syrup-like consistency.
3. 3
   Fish out spices or strain using a sieve.
4. 4
   Heat 1 cup of milk of choice (froth if you like) and mix 1/4 cup of syrup with 1 cup hot milk.
5. 5
   Sprinkle with a little ground cinnamon and enjoy!
6. 6
   The chocolate syrup can be stored in the fridge for 3-5 days.