Frenched Hot Chocolate

Name: Frenched Hot Chocolate
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

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"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.Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.

By Bobby Heugel

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Credit: © David Malosh

Recipe Summary test

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

Step 1
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.

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Frenched Hot Chocolate

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