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Has Brodo jumped the shark with its newest bone broth?

Three great tastes — but do they taste great together?

Last year, Hearth chefMarco Canoramade bone broth the official drink of winter atBrodo. Today, the shop expanded to a second location — and an intriguing new flavor.

The newBrodo pop-up window is serving broth in latte cupsat Morgenstern's Finest Ice Cream, which has a certain symmetry with the current yo-yoinglate fall weather.

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More than just splitting the rent with Canora for a couple of months, NicholasMorgenstern collaborated with him on a new exclusive flavor: the St. Nick, which blends ginger-infused beef brothwithunsweetened chocolate and coconut milk for a "warming drink reminiscent of hot cocoa."

If it were anyone else in the lab on this one, we'd call the chefs out for foodie trolling. But Canora just published a broth cookbook, and in case you've forgotten about his Parmigiano-Reggiano ice cream here's your reminder.

There's another new, and infinitelylessdubious,seasonal flavor available at both Brodo locations:What Came First,described as a "savory play on eggnog" with organic chicken broth, egg yolk and freshly grated nutmeg.


Brodo at Morgenstern's Finest Ice Cream

2 Rivington St.
Sun.-Thurs.8 a.m.-11 p.m.
Fri.-Sat. 8 a.m.-12 a.m.

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