Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup sugar
• 1/2 ancho chile, lightly crushed
• 1 cinnamon stick
• 1/2 vanilla bean, split lengthwise
• 3 ounces bittersweet chocolate (at least 70% cacao), chopped
• 2 ounces Xtabentún, Pernod, or other anise-flavored liqueur

Instructions

1. Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes.
2. Remove chile, cinnamon stick, and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add liqueur. Serve hot.
3. DO AHEAD: Hot chocolate (without liqueur) can be made 1 day ahead. Let cool; cover and chill. Reheat and add liqueur just before serving.