Fernet Hot Chocolate
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Recipe adapted from Stephen Cole, The Barrelhouse Flat, Chicago.
Fernet Hot Chocolate
Warm up a batch of spiked hot cocoa, courtesy of Stephen Cole of Chicago's Barrelhouse Flat.
Prep Time
15
minutes
Cook Time
15
minutes
servings
7
cups
Total time: 30 minutes
Ingredients
- 2 ounces 60% cacao chocolate, roughly chopped
- 2 ounces unsweetened chocolate, roughly chopped
- 3 tablespoons natural cocoa powder
- ½ teaspoon fine sea salt
- 1½ cups sugar
- 1 quart whole milk
- 1½ cups Fernet Branca
- 7 dashes Angostura bitters
Optional Ingredients
- Tiny marshmallows (optional)
- Cinnamon stick (optional)
Directions
- In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium-low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom. Bring it to just before the boil, stirring often. Remove from the heat, add the Fernet Branca and Angostura. Serve hot with, if you like, marshmallows and a little grated fresh cinnamon on top.