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 ounces bittersweet chocolate (at least 70% cacao), chopped
2 ounces Xtabentún, Pernod, or other anise-flavored liqueur
Directions
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.
