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1
MAKE THE SYRUP: NB -- this makes 4 - 8 times the amount of syrup you need to make two glasses of this, depending on how sweet you like your hot drinks to be.
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2
Carefully peel the orange and tangerine with a sharp paring knife, removing as little of the white pith as possible. Cut the peel into one-inch pieces.
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3
Put the peels and the sugar in a small heavy saucepan with one cup of water. Bring to a boil, then reduce the heat to a simmer. Let it simmer, partially covered, for 20 minutes.
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4
Turn the heat off and add the vanilla bean, the cinnamon stick and 1/8 teaspoon of mace. Partially cover, and allow the syrup to sit for at least another forty minutes. (If you let it sit much longer, however, be aware that the cinnamon and vanilla may be disproportionately strong.)
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5
Strain the syrup, reserving the peels and vanilla bean for another use, if you like. You can scrape the seeds from the bean into the syrup at this point. I don't, because the vanilla seems too strong relative to the citrus peel, at least for my taste.
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6
Ten minutes before serving the drinks, put a small metal bowl and the beaters of a hand mixer into the freezer to chill for about five minutes.
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7
Scald the milk.
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8
Whip the cream with a few drops of syrup.
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9
Put a tablespoon of syrup into each glass. Then divide and add the Frangelico, rum and hot milk. Stir gently. Taste, and add more syrup or Frangelico, if you think the drink would be better that way.
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10
Top with the whipped cream and dust with ground mace.
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11
Enjoy!!
