Fernet And Chartreuse Hot Chocolate Recipe
Spike your hot chocolate like they do at The NoMad Bar
Leo Robitschek may be the bar director at the official best bar in the world (that's NYC's The NoMad Bar), but he's not afraid to have some fun at the helm. This cocktail is a play on another of his hot chocolate cocktails, the Charles de Gaulle, but since this one uses the Italian amaro Fernet-Branca, Robitschek decided to name it after Rome's airport as a nod to Paris's CDG.
You can let it sit for a day or two to allow the vanilla to steep for extra flavor, but it's perfectly fine to drink day of. The base makes three and a half quarts, so you'll definitely have enough to please a crowd—or enough for you to have a cup with every meal.
Recipe adapted from Leo Robitschek, The NoMad Bar, New York, NY
The Ciampino
Learn how to make this fernet- and Chartreuse-spiked hot chocolate cocktail from Leo Robitschek of The NoMad Bar in New York City.
Prep Time
5
minutes
Cook Time
5
minutes
Servings
1
cocktail
Total time: 10 minutes
Ingredients
- For the Salted Hot Chocolate Base
- 2 quarts cream
- 8 ounces water
- ⅔ cup sugar
- 1 cup 55 percent chocolate
- 1¼ cups 72 percent chocolate
- 4 vanilla beans
- ¾ teaspoon salt
- For the Angostura Cream
- 2 ounces whipping cream
- ½ ounce simple syrup
- ½ ounce Angostura
- For the Cocktail
- 5 ounces salted hot chocolate base
- ¾ ounces Fernet-Branca
- ½ ounce green Chartreuse
- Angostura cream, for garnish
Directions
- Make the salted hot chocolate base: In a medium pot, combine the cream and water. Place over low heat, stirring frequently to make sure the cream doesn't boil or burn.
- Pour the liquid over the remaining base ingredients. Mix well and chill completely.
- Make the whipped cream: In a medium bowl, combine all the cream ingredients and whip to a loose consistency.
- Make the cocktail: Heat the hot chocolate base and mix with the Fernet-Branca and green Chartreuse. Top with whipped cream and serve.