I cannot find it within me to apologize for taking a sip of this delicious hot chocolate before its photoshoot was done… Wowza, the secret ingredient is ancho chile pepper (and Dampfwerk Pfefferminz3 Liqueur).

This recipe was taken from an NYT Recipe

Ingredients

• 3 ounces bittersweet chocolate, chopped

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons sugar, or to taste

• ⅜ teaspoon ancho chile powder, or to taste

• 1 ¾ cups whole milk

• ¼ cup heavy cream

• 1 cinnamon stick

• 1 teaspoon vanilla extract

• Marshmallows or whipped cream, optional

• 1 oz Dampfwerk Pfefferminz3 per cup of hot chocolate

Directions

1. In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.

2. Remove pot from heat. Cover pot tightly and steep 1 hour.

3. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired. Whip some heavy cream with a touch of Peppermint liqueur to give it a touch of sweetness

4. Add 1oz of Dampfwerk Pfefferminz3 into each mug!