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.
- 1Combine 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.
- 2Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Remove from heat and whisk in Calvados. Serve immediately.