• 9oz Valhrona Caramelia Chocolate
  • 12oz coconut milk
  • 14oz whole milk
  • 7oz sweetened condensed milk
  • 1/2tsp kosher salt
  • 1 vanilla bean, split
  • 1/4 of a whole nutmeg, grated
  • 4oz rye whiskey


  1. Melt chocolate until barely smooth.
  2. In a pot, heat both milks with salt, vanilla bean and nutmeg.
  3. Pour 1/3 of the hot mixture (just under boiling) over melted chocolate. Mix quickly to obtain an elastic and shiny mixture, then add 1/3 more and continue to mix rapidly to emulsify and then finish with the remaining 1/3 of the hot cream. Make sure it is completely mixed.
  4. Once you get a shiny and thick texture, add the whiskey.
  5. Chill.
  6. When ready to serve, shake in a cocktail shaker with ice until frothy and mixture has diluted a bit.
  7. Pour into a snifter swirled with ice and a few dashed of orange bitters.
  8. Garnish with orange peel ribbon and a grating of fresh nutmeg.

    Recipe Courtesy of Chef Ricky Webster