- 45 ml (1 1/2 oz.) absinthe liqueur
- 180 ml (6 oz.) hot chocolate
- Piece of fresh ginger
- Whipped cream
- Pinch of Espelette pepper
- Chocolate chips
Pour the absinthe liqueur into a mixing glass.
Add the piece of ginger.
Crush using a muddler.
Rim a toddy glass with sugar and some of the absinthe liqueur.
Strain into the toddy glass using an ice strainer.
Top up with the hot chocolate.
Garnish with the whipped cream, a pinch of Espelette pepper and a few chocolate chips.