Drinks Cocktails 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 Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © David Malosh Yield: 3 to 4 drinks Cook Mode (Keep screen awake) 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