Tuukka Koski
The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.
Recipe information
Yield
4 Servings
Ingredients
2
cups whole milk
1
cup heavy cream
⅓
cup sugar
½
ancho chile, lightly crushed
1
cinnamon stick
½
vanilla bean, split lengthwise
3
oz. bittersweet chocolate (at least 70% cacao), chopped
2
oz. Xtabentún, Pernod, or other anise-flavored liqueur
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.
Step 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.
Step 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.
Nutrition Per Serving
Calories (kcal) 670 Fat (g) 35 Saturated Fat (g) 21 Cholesterol (mg) 95 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 32 Protein (g) 7 Sodium (mg) 75