Spicy Spiked Hot Chocolate
By garciamoss
The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.
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. Xtabentún, Pernod, or other anise-flavored liqueur
Details
Adapted from bonappetit.com
Preparation
Step 1
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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