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Verte Chaud

Scott Phillips

Servings: 1

This is Jamie Boudreau’s version of a surprisingly delicious pairing. Be sure to use a good quality, bitter chocolate, so that you can easily adjust the sweetness; if you use a cheap hot chocolate you might find the resulting mixture a tad too sweet. The whipped cream should not be at all stiff. The aeration allows the cream to sit neatly on top of the hot chocolate.


  • 2 fl. oz. (1/4 cup) green Chartreuse
  • 6 fl. oz. (3/4 cup) hot chocolate
  • Very lightly whipped cream (should just be thickened but not yet forming peaks)


  • Warm a 9- to 10-oz. heatproof glass by rinsing it with very hot water; discard the water. Pour the Chartreuse into the glass and then add the hot chocolate. Float a spoonful of whipped cream on top.


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