Spicy Spiked Hot Chocolate

liqueur milk/cream hot drink alcoholic chocolate dairy christmas cocktail hot pepper winter christmas eve chile pepper bon appétit drink

N/A

Makes 4 servings

Source

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

Method

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.