Spirits Frenched Hot Chocolate Be the first to rate & review! "Chartreuse and chocolate is among the world's most underrated combinations," says Bobby Heugel, co-owner of Anvil Bar & Refuge in Houston. He melds the two ingredients in this boozy, rich hot chocolate. This recipe originally appeared in the Food & Wine 2016 Cocktails book. By Bobby Heugel Bobby Heugel Bobby Heugel is widely regarded as the "architect" of Houston's cocktail scene. His many bars and restaurants, including the award-winning Anvil Bar & Refuge, changed the city's restaurant and bar culture. He is nationally renowned for his cocktail expertise and passion for spirits.Experience: Bobby Heugel did not start out bartending to own a bar, much less establish a cocktail bar empire in Houston. He took a break after graduate school to indulge his interest in bartending. Bobby developed a loyal following by crafting creative cocktails at local bars, which led to the opening of Anvil Bar & Refuge in 2009. Anvil's success afforded him the means to start Clumsy Butcher Restaurant Group in 2011, through which he founded Haymarket Craft Food & Bear, the award-winning Underbelly, Julep, The Nightingale Room, Blacksmith, Tongue-Cut Sparrow, Better Luck Tomorrow, and The Pastry War, a mezcaleria. Bobby has used his training in communication and skills as a negotiator to advocate for such causes as higher standards of excellence in the bar industry, better training and hospitality, sustainability, and recognition for the people behind the production of quality spirits. His cocktail and spirits expertise has been featured in The New York Times, Bon Appétit, Food & Wine, and Imbibe, among others.Education: Bobby graduated from West Texas A&M University with a degree in Communication and Media Studies. He continued his graduate studies at Illinois State University, earning a Master of Arts in International Communication. Food & Wine's Editorial Guidelines Published on November 30, 2016 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Yield: 3 to 4 drinks Ingredients 12 ounces whole milk 6 ounces yellow Chartreuse (honeyed herbal liqueur) 4 ounces Calvados 2 ounces dark chocolate, chopped 1 vanilla bean, split lengthwise and seeds scraped One 3-inch cinnamon stick, plus freshly grated or ground cinnamon for garnish Directions In a medium saucepan, combine the milk, Chartreuse, Calvados, chocolate, vanilla bean and seeds and cinnamon stick. Stir constantly over moderate heat until the chocolate is completely melted. Remove from the heat, discard the vanilla bean and whisk the hot chocolate until frothy. Ladle into warmed mugs or heatproof glasses and garnish with cinnamon. Rate it Print