The Best Hot Cocoa Is Chartreuse Hot Cocoa

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The Best Hot Cocoa Is Chartreuse Hot Cocoa
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Hot cocoa's about to get even better.

I asked Teague why he thought the combination worked so well. “Chocolate,” he texted back, “is rich and mouth-coating, and Chartreuse is equally so, offering a pleasant sweetness combined with its herbal qualities.” It’s a mellow, multilayered cousin of the popular mint-and-chocolate pairing—creamy chocolate with something sharp enough to bite through it—but he posited that this concoction brings those flavors together “in a much more nuanced and complex way.

You’ll need to tailor your Chartreuse hot cocoa to your own taste—the ratios above feel well-balanced to me, allowing the soft minty tones of the liqueur to shine, with a touch of whiskey heat, but not too much of the vanilla-y flavor that bourbon can contribute. A deeper, darker hot cocoa can handle more booze—or even bolder-flavored bottlings like fernet—but more potent chocolate flavors seem to crowd out the delicate herbal character of the Chartreuse.

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