Jim Graham's Spiced Hot Chocolate

• 1/4 cup heavy cream
• 1/2 cup milk
• 1 scant teaspoon aniseeds, coarsely crushed in a mortar
• 1 teaspoon finely grated orange zest
• 1 (2-inch) length vanilla bean, split lengthwise, seeds scraped out
• 1 quarter-sized slice fresh ginger
• 1 ounce Valrhona Pur Caraibe dark chocolate (66% cacao), finely chopped
• Very small pinch of salt

1. In a heavy saucepan set over medium heat, combine the cream, milk, aniseeds, orange zest, vanilla beans and seeds, and ginger.
2. Bring just to a boil.
3. Cover, reduce the heat to very low, and keep at a bare simmer for 10 minutes.
4. Place the chocolate in a small bowl.
5. Using a fine-mesh strainer, strain a few spoonfuls of the hot cream mixture over the chocolate and whisk with a small wire whisk until the chocolate is completely melted.
6. Strain the rest of the cream mixture over the chocolate, add the salt, and whisk to combine thoroughly before pouring into a serving cup.

heavy cream, milk, aniseeds, orange zest, vanilla bean, ginger, chocolate, salt

Taken from www.foodnetwork.com/recipes/jim-grahams-spiced-hot-chocolate-recipe.html (may not work)