Fernet Hot Cocoa

This spiked cocoa is sweet without being cloying thanks to the addition of Fernet Branca. A upgrade to the traditional mint chocolate flavor combination that will keep you warm on your next snow day. Adding our julep bitter to the cream float adds an extra mint aromatic touch.


2 cups 2% Milk
3 tablespoons Cocoa Powder
3 tablespoons Sugar
1 pinch Cinnamon
1/4 cup Semisweet Chocolate Chips
1 oz Fernet Branca
1 oz Four Roses Small Batch Select Bourbon

1 oz Heavy Cream
2 dashes Remedy Cocktail Company Julep Bitters
Mint Sprig


Combine milk, cocoa powder, sugar, and cinnamon in a sauce pan until warm. Add chocolate chips and mix until melted. Once warm (do not boil) remove from heat and add Fernet and Bourbon. In a warmed shaker add cream and bitters and shake for 10 seconds. Float cream over the back of a bar spoon and garnish with a sprig of mint.

Browse all Recipes
Fernet Hot Cocoa