Spicy Spiked Hot Chocolate
A luxurious adult hot chocolate infused with ancho chile, cinnamon, and vanilla, then spiked with anise liqueur. This rich and complex drink combines bittersweet chocolate with warming spices for the perfect cold-weather indulgence.
Ingredients
- •2 cups whole milk
- •1 cup heavy cream
- •⅓ cup sugar
- •½ whole ancho chile
- •1 whole cinnamon stick
- •½ whole vanilla bean
- •3 ounces bittersweet chocolate
- •2 ounces Xtabentún
- •ounces Pernod
- •ounces anise-flavored liqueur
Cooking Instructions
- 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.
20 min
- 2.
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.
5 min
- 3.
DO AHEAD: Hot chocolate (without liqueur) can be made 1 day ahead. Let cool; cover and chill. Reheat and add liqueur just before serving.
