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.
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- 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.
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