Spirits Frenched Hot Chocolate 5.0 (1) 1 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. 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