Name: Spicy Spiked Hot Chocolate
Yield: Makes 4 servings
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 ounces bittersweet chocolate (at least 70% cacao), chopped; 2 ounces Xtabentún, Pernod, or other anise-flavored liqueur

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Spicy Spiked Hot ChocolateTuukka Koski

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

Recipe information

Yield
Makes 4 servings

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 ounces bittersweet chocolate (at least 70% cacao), chopped

2 ounces 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.