This is a variation of a recipe developed by the late Patrick Clark, chef of New York's Tavern on the Green.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1
vanilla bean
3
cups milk
1
cup whipping cream
8
ounces chopped bittersweet (or semisweet) chocolate
3
tablespoons sugar
1
/3 cup Chartreuse liqueur.
Need to make a substitution?
Preparation
Cut the vanilla bean lengthwise in half. Scrape seeds into large saucepan. Add bean, milk, and whipping cream and bring to simmer. Remove from heat; cover and let steep 20 minutes. Return to simmer. Add the chopped chocolate and sugar; stir until melted and smooth. Mix in liqueur. Ladle into mugs and serve.