📝 About This Recipe
Anijsmelk is a beloved Dutch classic, traditionally served on chilly winter nights or after a long day of ice skating on frozen canals. This comforting beverage features the gentle, licorice-like warmth of aniseed infused into creamy whole milk, sweetened with a touch of honey or sugar. It is the ultimate natural nightcap, known for its digestive benefits and its ability to lull the senses into a state of pure relaxation.
🥗 Ingredients
The Infusion Base
- 2.5 cups Whole milk (high-quality farm fresh or full-fat preferred)
- 2 tablespoons Anise seeds (whole seeds, lightly bruised)
- 2 whole pods Star anise (for deep aromatic complexity)
Sweeteners and Aromatics
- 1-2 tablespoons Honey (mild wildflower or clover honey)
- 1 piece Cinnamon stick (about 3 inches long)
- 1/4 teaspoon Vanilla bean paste (or a small piece of vanilla bean)
- 1 pinch Kosher salt (to balance the sweetness)
Optional Garnish
- 1 pinch Ground cinnamon (for dusting)
- 2 pods Star anise (for visual presentation)
👨🍳 Instructions
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1
Place the whole anise seeds in a mortar and pestle and crush them very lightly. You don't want a powder; you just want to crack the husks to release the essential oils.
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2
In a heavy-bottomed small saucepan, combine the whole milk and the bruised anise seeds over medium-low heat.
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3
Add the two whole star anise pods and the cinnamon stick to the milk, stirring gently with a wooden spoon.
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4
Slowly bring the mixture to a very gentle simmer. Watch the pot closely to ensure the milk does not boil over or scald on the bottom.
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5
Once small bubbles appear around the edges, reduce the heat to the lowest possible setting.
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6
Stir in the vanilla bean paste and a tiny pinch of kosher salt, which will amplify the natural sweetness of the milk.
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7
Let the milk steep on low heat for 10 to 12 minutes. The milk should take on a very pale ivory hue and smell intensely of licorice and spice.
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8
Whisk in the honey until completely dissolved. Taste the milk and add more honey if you prefer a sweeter drink.
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9
Prepare two warmed ceramic mugs. Warming the mugs ensures the drink stays hot while you sip it slowly.
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10
Place a fine-mesh strainer over each mug and carefully pour the hot milk through the strainer to catch the seeds and spices.
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11
If you enjoy a frothy top, use a handheld milk frother for 15 seconds directly in the mug to create a delicate foam.
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12
Garnish each mug with a fresh star anise pod and a light dusting of ground cinnamon before serving immediately.
💡 Chef's Tips
For a richer version, replace 1/2 cup of milk with heavy cream. If you cannot find whole anise seeds, you can use 'Anijsblokjes' (Dutch anise sugar cubes) if available, but reduce the added honey. Never let the milk reach a rolling boil, as this can change the protein structure and create an unpleasant skin on top. For a vegan alternative, oat milk works best due to its creamy consistency and natural sweetness. Store any leftovers in the fridge and reheat gently; the flavor actually intensifies overnight.
🍽️ Serving Suggestions
Serve alongside traditional Dutch Speculaas (spiced shortcrust biscuits). Pair with a warm slice of apple cake or 'Appeltaart'. Enjoy as a soothing 'nightcap' beverage about 30 minutes before bed. Accompany with a small piece of dark chocolate to contrast the herbal notes. Serve in thick, rustic stoneware mugs to retain the heat during winter months.