|250 ml||milk — full cream|
|125 ml||cream — fresh, single|
|2||cinnamon — stick, broken|
|orange — zest only|
|3 Tbs||castor sugar|
|100 g||dark chocolate|
Pour the milk and cream into a small saucepan. Add the cinnamon and orange zest. Bring the milk up to the boil, remove from the heat and set aside to infuse for 10 minutes. Strain off the solids and add the milk mixture back into the pot. Add the castor sugar and chocolate. Whisk over a medium heat until the chocolate is completely melted. Add the rum and serve with cinnamon swirl sticks.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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