Instructions
- In a medium saucepan, combine milk, cinnamon stick, star anise, ancho chili powder, piloncillo, and orange zest.
- Heat over medium heat, stirring occasionally, until the milk is simmering gently.
- Remove from heat, cover, and let steep for 15 minutes to infuse the flavors.
- Strain the milk mixture through a fine-mesh sieve, discarding the solids.
- Return the infused milk to the saucepan and add the Mexican chocolate.
- Whisk constantly over medium heat until the chocolate is melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Pour into mugs and garnish with homemade whipped cream, chocolate curls, and orange peel, if desired.
- Serve immediately.
