This Boozy Hot Chocolate — created by Anders Lehto at Denver’s Hudson Hill cocktail bar — is spiked primarily with Baileys, but gets a decent dose of Lazzaroni Fernet and Dolin Genepy for its slightly bitter and herbaceous edge. The result is a wonderfully complex hot chocolate certain to keep you warm both inside and out all season long.
1 ½ tablespoons Monin Chocolate Sauce
½ ounce Lazzaroni Fernet
½ ounce Dolin Genepy
¾ ounce Baileys Irish Cream
6 ounces oat milk
In a mug, mix chocolate sauce, Fernet, and Genepy thoroughly.
In a pot, add the Baileys and oat milk and gently heat over medium heat until just simmering. (The milk should reach 150 degrees before it is removed from heat.)
Pour the steamed Baileys and oat milk into the mixture of chocolate and stir until everything is fully combined. Serve immediately.