- The Washington Times - Thursday, January 3, 2002

2 cups half and half
2 cups whole milk
7-1/2 ounces Mexican chocolate (preferably Ibarro brand)
3 pieces star anise
2 cups small marshmallows
3 small pinches of ground ancho chilies
4 chocolate kisses


In a double boiler, melt 3 ounces of chocolate, stirring with a whisk until the mixture reaches the consistency of sauce. Add a little warm water to loosen things up. Hold in a squeeze bottle.
Melt 1 cup of marshmallows to a sauce and keep warm.
In a saucepan bring milk, half and half, and star anise to a simmer. Remove star anise after about 10 minutes. Combine hot milk mixture and the remaining amount of chocolate in a blender and blend until smooth.
Add ground chilies while blending. When smooth quickly pour into your favorite mug, top with remaining marshmallows and drizzle with melted marshmallows and chocoate sauce. Top with chocolate kiss. Serves four.
Matthew Morrison, executive sous chef, the Ritz-Carlton


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