There’s something about anise and chocolate that wins every single time. In this rich low-ABV hot cocoa recipe by Stephen Denaro of Craft & Commerce in San Diego (home to Tiki speakeasy False Idol), the build itself is simple enough, focusing the bulk of the work on the hot chocolate itself.
This recipe originally appeared as part of “4 Warming Crock-Pot Cocktail Recipes to Try at Home.”
- 1 oz Pernod
- 6 oz Homemade hot chocolate*
- Garnish: Vanilla whipped cream**
- Garnish: Decorative sugar
- Garnish: Pocky sticks
Place a Crock-Pot bag in the pot (to aid in cleanup and prevent sticking), add in homemade hot chocolate ingredients.*.
Once mixture is hot, turn Crock-Pot to “warm,” stirring periodically to prevent separation.
Add the absinthe and 6 oz of hot chocolate into a decorative mug and stir.
Garnish with vanilla whipped cream, decorative sugar and 2 Pocky sticks.
*Homemade hot chocolate: 3 qt whole milk, 14 oz sweetened condensed milk, 1/2 cup cocoa powder 1 qt heavy cream, 4 cups semisweet chocolate chips, 2 tsp salt.
**Vanilla whipped cream: Add 2 cups heavy cream and 3 oz Monin vanilla syrup in a mixing bowl and beat with a hand mixer until it begins to peak.