11083 Calvados-Tarragon Hot Chocolate 10 mins 10 mins 2 drinks Tue Sep 04 16:46:00 -0700 2007 Mon Mar 03 18:02:06 -0800 2008 Easy American CHOW http://www.chow.com/recipes/11083 Tue, 04 Mar 2008 02:02:06 GMT Apple and anise marry beautifully in this spiked hot chocolate Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar. Calvados and tarragon may sound like a strange pairing, but the apple and licorice flavors marry beautifully, making for a spiked hot chocolate that is comforting and unfamiliar all at once.

What to buy: Calvados is an apple brandy from Normandy, France. It can be found in liquor stores and online. If you can’t find it, use any good-quality apple brandy. Keep it on hand to spike your next cream sauce or to make our 1621 cocktail.

For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate.

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  • Combine milk, cream, and tarragon in a small saucepan over medium heat and cook until simmering, about 4 minutes. Strain into another small saucepan to remove tarragon, and return milk to heat.
  • Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Remove from heat and whisk in Calvados. Serve immediately.
    • ]]>     http://www.chow.com Aida Mollenkamp 41 Drink 1/2 cup whole milk

    ]]>     1/4 cup heavy cream

    ]]>     225 2 teaspoons dry tarragon leaves

    ]]>     5 ounces good-quality milk chocolate, coarsely chopped

    ]]>     480 2 tablespoons Calvados or other apple brandy

    ]]>     131 chocolate 6027 gluten free 2395 aida mollenkamp 1 chow 752 euro 1416 filling 252 french 1567 fusion 758 guilty pleasure 504 herbs 1046 cold weather 10905 comforting 4835 booze 82 alcohol 822 american