Ingredients
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½ cup unsweetened Cocoa Powder
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2 tablespoons Sugar
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1 pinch Salt
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4 cups Milk
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3 ounces Green Chartreuse
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Whipped Cream
Directions
In villages of the French Alps, un tasse verte chaude is part of local tradition. At the Monkey Bar in the village of Chamonix, a resort on north side of the summit of Mont Blanc, the most popular après-ski libation is a Chartreuse-spiked rich hot cocoa, guaranteed to warm the body inside and out, finished with a “white mountain” of whipped cream. The essence of the drink is diving through the cold cream to the warm underbelly.
Steps
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1
Done
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Combine cocoa powder, sugar, and salt in a saucepan. In a separate saucepan, heat the milk until steaming but not boiling. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon. |
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2
Done
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Gradually add the remainder of the milk and continue stirring until fully incorporated. Simmer over low heat for 5 minutes, add the Chartreuse, then froth with an immersion blender until creamy and foamy. Divide into four pre-warmed cups, and top each with whipped cream. |
