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Epicurious

Hot Chocolate with Chartreuse

This is a variation of a recipe developed by the late Patrick Clark, chef of New York's Tavern on the Green.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 vanilla bean
3 cups milk
1 cup whipping cream
8 ounces chopped bittersweet (or semisweet) chocolate
3 tablespoons sugar
1/3 cup Chartreuse liqueur.

Preparation

  1. Cut the vanilla bean lengthwise in half. Scrape seeds into large saucepan. Add bean, milk, and whipping cream and bring to simmer. Remove from heat; cover and let steep 20 minutes. Return to simmer. Add the chopped chocolate and sugar; stir until melted and smooth. Mix in liqueur. Ladle into mugs and serve.

TagsCocktailAlcoholBeveragesHot ChocolateChartreuseLiqueurChocolateVanillaHerbs & Spices5 Ingredients or FewerQuickEasySimmerChristmasBon Appétit
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