Carthusian Hot Cocoa

Here in Portland, the weather outside is frightful! It’s the perfect sort of week for a warm, boozy beverage, the kind that puts some color in your cheeks and cheer in your heart. So look no further than this decadent hot cocoa named after the Carthusian Monks who have been making Chartreuse liqueur since 1605.

While you’ll find other “Frenched” hot chocolate recipes popping up all over the internet, our version is dairy-free so everyone can indulge and made with Midnight Truffle Drinking Chocolate from local favorite Creo Chocolate, who source their heirloom beans directly from small family farmers in Ecuador.

In our hot cocoa taste-off, we experimented with both yellow AND green varieties of Chartreuse. They are equally delicious paired with PBP Woodland Bitters, so try both and let us know which is your favorite!

Carthusian Hot Cocoa

2 oz. Chartreuse of choice
7 oz. Ripple Non-Dairy Milk
1/4 cup Creo Drinking Chocolate
10 drops PBP Woodland Bitters

Combine milk and drinking chocolate in a small sauce pan over medium-low heat. Warm until chocolate is melted, mixing with a small whisk or milk frother. Remove from heat and combine with Chartreuse and bitters in a warmed mug. Sip while watching the snow fall. Cheers!