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.
- 1 ounce Pernod absinthe
- 6 ounces hot chocolate*
- Garnish: vanilla whipped cream**
- Garnish: decorative sugar
- Garnish: 2 Pocky sticks
Add the absinthe and 6 ounces of hot chocolate into a decorative mug and stir to combine.
Garnish with vanilla whipped cream, decorative sugar and 2 Pocky sticks.
*Homemade hot chocolate: Place a Crock-Pot bag in the pot (to aid in cleanup and prevent sticking) and add 3 quarts whole milk, 14 ounces sweetened condensed milk, 1/2 cup cocoa powder, 1 quart heavy cream, 4 cups semisweet chocolate chips and 2 teaspoons salt. Once mixture is hot, turn Crock-Pot to “warm,” stirring periodically to prevent separation.
**Vanilla whipped cream: Add 2 cups heavy cream and 3 ounces Monin vanilla syrup into a mixing bowl and beat with a hand mixer until soft peaks form.