Venezuelan Spiced Hot Chocolate

Pour the milk into a large saucepan and add the star anise, cinnamon sticks, orange zest, and allspice berries.

Heat the milk mixture over medium heat until it just begins to steam and small bubbles form around the edges, about 10 minutes. Do not bring to a boil.

Strain the infused milk through a fine-mesh sieve into a clean pot, discarding the spices and orange zest.

Stir in the brown sugar and bring the milk back to a gentle simmer over medium heat.

Add the coarsely chopped semisweet chocolate and whisk constantly until fully melted and smooth, about 3-4 minutes.

Remove from heat and slowly pour in the aged dark rum while stirring gently to combine.

Divide the hot chocolate into 4 serving cups and serve immediately while steaming.