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Get Ready for Chocolate-Spiked Bone Broth

“It’s like broth hot cocoa,”
“It’s like broth hot cocoa,” Photo: Jody Wissner/New York Magazine.
Nick Morgenstern and Marco Canora will unleash their new creation next week.
Nick Morgenstern and Marco Canora will unleash their new creation next week. Photo: Jody Wissner

Here’s an exciting culinary collaboration you don’t come across every day: Brodo and Morgenstern’s Finest Ice Cream. That’s right. Marco Canora is taking his bone-broth concept and popping it up out of the window at Nick Morgenstern’s scoop shop.

As it turns out, the two Gramercy Tavern vets are members in good standing of a mutual-admiration society. “He’s an ice-cream ninja,” says Canora. “He’s an OG legend,” says Morgenstern. So for the next few months, the full East Village Brodo menu will be available at Morgenstern’s, plus two new holiday-inspired elixirs: The “What Came First” (organic egg yolk, freshly grated nutmeg, organic chicken broth) is Canora’s savory take on eggnog ($7 for ten ounces), while Morgenstern’s contribution, the St. Nick, goes where no bitter, 100 percent chocolate mass has gone before — into a piping-hot cup of grass-fed gingered beef broth, mingled with a shot of coconut milk ($7.75). “It’s hot chocolate but as broth,” says Canora. “It’s like broth hot cocoa,” clarifies Morgenstern. “It’s just fucking outrageous,” says Canora.

"What Came First" broth.
"What Came First" broth. Photo: Jody Wissner
St. Nick broth, getting made.
St. Nick broth, getting made. Photo: Jody Wissner
And the finished St. Nick broth.
And the finished St. Nick broth. Photo: Jody Wissner

Brodo at Morgenstern’s, 2 Rivington St., nr. Bowery; 212-209-7684

*This article appears in the December 14, 2015 issue of New York Magazine.

Get Ready for Chocolate-Spiked Bone Broth