To learn more, read "The Remains of the Day" in our National edition.
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.