About a century ago, a book called A Taste of Heaven came in the mail. It isn’t strange for review copies of new cocktail books to appear in the mailbox, but this one is rather unique—it is a guide to food, wine, beer and spirits produced in the abbeys of the world. Monks and nuns have been hard at work for centuries, supporting their cloisters via the production of fine cheeses, preserves, beers and liqueurs. Such famous names as Chimay, Orval, Westmalle, Rochefort, Chartreuse and Bénédictine are all derived from the abbeys from whence they come.

Though the tradition and quality of monastic brewing and distilling is well known, monasteries around the world are also famous for their cheeses, breads, eggs and other fine foods—the Abbey of Gesthemani in Kentucky, where Thomas Merton took vows and lived, is famous for their bourbon fudge. A fine idea which seems to me to be a happy meeting of tradition, local color and chocolate.

There are a number of thoroughly delicious recipes in A Taste of Heaven, among them this lovely Christmas Cocoa starring one of my favorite liqueurs: Chartreuse. Produced at the Grand Chartreuse monastery near Grenoble, France, the Carthusian monks have been producing the famous green liqueur (and its yellow sister spirit) since the eighteenth century. Its secret formula contains 130 herbs which are macerated in liquor to create the color and impart the distinctive, vegetal flavors the spirit is famous for. I find it delicious is pretty much every application I’ve ever found, and it is somehow even more appropriate at this time of year.

8 oz hot chocolate
1 oz green Chartreuse
whipped cream (optional)

Combine cocoa and Chartreuse in a mug and stir to combine. Garnish with a dollop of whipped cream and serve.

The ingredient list may be simple, but the flavor is something truly special. There are hints of mint and licorice, deeper notes of bitter chocolate, and a lovely, suffusive warmth. Chartreuse is an unusual match for cocoa but I find it to be a great pairing, coaxing the natural vegetal notes from the chocolate and adding just a touch of sweetness to the cocoa. It’s an absolutely delightful wintertime pairing, and a perfect cup of warmth and welcome during the holidays.