Bring Me Back Something French
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.
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Ingredients
- 1 ounce Pernod absinthe
- 6 ounces hot chocolate*
- Garnish: vanilla whipped cream**
- Garnish: decorative sugar
- Garnish: 2 Pocky sticks
Directions
- 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.