Fernet Hot Chocolate

30 Ratings

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Fernet Hot Chocolate

Recipe adapted from Stephen Cole, The Barrelhouse Flat, Chicago.

Yield: 7 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


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

Tiny marshmallows (optional)

Cinnamon stick (optional)


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.

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