Prep 0 mins
Cook 10 mins
A tummy soothing drink from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
- Heat milk to boiling point, taking care not to scorch; add sugar and anise.
- Serve either hot or cold.
I absolutely loved this. I put the anise in with the milk so that it would be a stronger anise flavor. I crushed the seeds using a mortar and pestle which left some of it ground up. I strained the mixture through a fine sifter but the ground anise came through and was quite delicious. Oh, I drank it hot :)