Vert Chaud

Jan 11

Brad’s Vert Chaud recipe:

In a 10oz mug add
2oz Green Chartreuse*
6oz of creamy hot chocolate (recipe below)
(stir)
Layer 2oz of wet whipped cream by pouring the whipped cream over spoon into your drink
Garnish with dusting of cocoa powders

*IF YOU DON’T HAVE Chartreuse, you can use rum. In this case I used a split base of 1oz. Demerara 151 (any dark overproof will do) and an aged Martinique Rhum Agricole. But you can play with any aged rums. I chose the aforementioned because I wanted something French, and something strong to recreate the spirit forward taste of Chartreuse.

Hot Chocolate Recipe

3.5 cups whole milk
0.5 cups heavy cream
Go to the baking aisle to find the next
4oz bittersweet chocolate (you can use a bar or chips, which are less work)
4oz semisweet chocolate (you can use a bar or chips, which are less work)
2 Tbsp dutch processed cocoa powder (yes, that’s really a thing)
2 Tsp cornstarch
1 Tsp vanilla extract
1 Tbsp Sugar (optional, it’s great without it)

In sauce pan add milk, cream, cornstarch, vanilla, cocoa powder and mix over medium-low heat.
Whisk constantly so no lumps and skin doesn’t form on top of the milk
When bubbles form on sides and the mixture is starting to steam, remove from heat
Add bittersweet and semisweet chips to the pan and stir until fully melted
Add sugar if you feel you’d like it sweeter and mix until dissolved
Pour into heat safe container so you can easily pour into your mug. Store extra in fridge and reheat gently.

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