Spicy Spiked Hot Chocolate

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 2

    cups whole milk

  • 1

    cup heavy cream

  • 1/3

    cup sugar

  • 1/2

    ancho chile, lightly crushed

  • 1

    cinnamon stick

  • 1/2

    vanilla bean, split lengthwise

  • 3

    oz. bittersweet chocolate (at least 70% cacao), chopped

  • 2

    oz. XtabentĂșn, Pernod, or other anise-flavored liqueur

Directions

Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes. Remove chile, cinnamon stick, and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add liqueur. Serve hot. DO AHEAD: Hot chocolate (without liqueur) can be made 1 day ahead. Let cool; cover and chill. Reheat and add liqueur just before serving.

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