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Ingredients (5)

  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 teaspoons dry tarragon leaves
  • 5 ounces good-quality milk chocolate, coarsely chopped
  • 2 tablespoons Calvados or other apple brandy
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Nutritional Information
  • Calories549
  • Fat34.05g
  • Saturated fat21.12g
  • Trans fat
  • Carbs46.16g
  • Fiber2.45g
  • Sugar40.41g
  • Protein8.09g
  • Cholesterol63.16mg
  • Sodium94.02mg
  • Nutritional Analysis per serving (2 servings) Powered by

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.


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