Ingredients
1 1/4 cups Dutch-process cocoa
1 1/4 cups firmly packed dark-brown sugar
1 cup granulated sugar
2 teaspoons instant expresso powder
2 teaspoons ground cinnamon
2 teaspoons ground anise seeds
Pinch of salt
Bunuelo Sticks
Preparation
Prepare an ice bath (fill a bowl with ice and water). Combine cocoa, dark-brown sugar, granulated sugar, expresso powder, cinnamon, anise, salt, and 5 cups of water in a large saucepan over medium-high heat. Bring to a boil; reduce to a simmer, stirring occasionally, for about 15 minutes. Remove from heat, and pour through a fine sieve into a bowl set in the ice bath. Chill.
Freeze in an ice-cram maker according to manufacturer’s instructions. Freeze overnight. Serve garnished with bunuelo sticks.
