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Spicy Spiked Hot Chocolate

['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']

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.
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.
DO AHEAD: Hot chocolate (without liqueur) can be made 1 day ahead. Let cool; cover and chill. Reheat and add liqueur just before serving.

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