For the spice mixture: Combine the cinnamon, ginger, nutmeg, cloves, black pepper, anise seeds, and orange zest in a coffee grinder and grind until you obtain an even mix. Reserve in an airtight container at room temperature for up to 6 months.
You will need a 2.1-L/2.25-qt vacuum canister, also known commercially as a Quick Marinator (see Resources). Lightly spray the interior of the canister with a coat of nonstick oil and line the inside of the canister with plastic wrap. Turn the dial on the lid to “vacuum.”
For the bubbles: Combine the milk, spice mixture, sugar, and honey in a blender cup and blend until it becomes an even mixture.
Pour the xanthan gum in slowly on medium speed. Let it hydrate while mixing for 1 minute.
Pour the mixture into the vacuum canister, and put the lid on it. Vacuum seal it on medium using a Cryovac machine. This will expand the bubbles trapped in the liquid and will fill the canister to capacity. Turn the dial on the lid to “closed.”
Place in a freezer until hardened. The hardening time depends on the quality of the freezer; if available, use a blast freezer.
Reserve frozen for service; the servings will be cut to order. As long as it is kept covered, it can be used for up to 3 days.