Ho, Ho, Hot Chocolate
Ingredients
- ½ oz. Green Chartreuse
- ¾ oz. Fernet Branca
- 5 oz. Hot chocolate base*
Instructions
- Pour the hot chocolate mix over the rest of the ingredients.
- Mix until everything is dissolved, and then strain the mixture through a chinois.
- Serve in a glass teacup or coffee mug.
Notes
* For Hot chocolate base
200 g. Milk chocolate
520 g. Dark chocolate
8 split Vanilla beans
4 qts. Heavy cream
300 g. White sugar
1 pint Filtered water Heat heavy cream, water, and vanilla beans over medium heat, just hot enough to melt the chocolate. Add the chocolate and sugar to the mixture and stir constantly to ensure it doesn't scorch. Continue mixing everything to ensure the ingredients are dissolved, strain. The mixologists at NoMad London in the U.K. created this recipe.
200 g. Milk chocolate
520 g. Dark chocolate
8 split Vanilla beans
4 qts. Heavy cream
300 g. White sugar
1 pint Filtered water Heat heavy cream, water, and vanilla beans over medium heat, just hot enough to melt the chocolate. Add the chocolate and sugar to the mixture and stir constantly to ensure it doesn't scorch. Continue mixing everything to ensure the ingredients are dissolved, strain. The mixologists at NoMad London in the U.K. created this recipe.