The Hot Cocoa at The Little Nell.
Hot cocoa and skiing: you can’t have one without the other. It has all the joys of skiing on a brisk winter day — without any of the challenge!
- 2 Cups half-and-half
- 2 Tablespoons granulated sugar
- 1 Tablespoon extra brute cocoa powder
- 1.5 Ounces 58 percent Trudelia chocolate
- Pinch of salt
Calories Per Serving472
Folate equivalent (total)11µg3%
Cinco de Mayo Recipe: The Margarita 47
Over the years, our Margarita recipe has changed, influenced by different bar managers and mixologists making their mark on the classic cocktail. A few years ago, we made our Margarita 47 (named as such since the price per drink was $47 apiece), with dry ice as part of the mixing process and edible silver leaf… Read more
Hot Toddy Recipe
A hot toddy is the perfect drink to warm up and unwind after a day on the slopes. At The Little Nell, we prepare our hot toddy with Colorado Bourbon from Peach Street In Palisade, honey from hives on Aspen Mountain – produced exclusively for element 47 by ski patroller Ed Colby who is a beekeeper in summer, lemon and Chamomile Tea.
You can order our version of the hot toddy at element 47 and our apres-ski bar, Chair 9, or make one yourself with our recipe below.
1 1/2 ounces Peach Street Distillers Bourbon from Palisade, Colo
2 Tbsp Aspen Mountain Honey
3/4 ounce fresh lemon juice
Build in a glass then steam with an espresso wand, top with Mighty Leaf Chamomile Tea and serve.
Pairing suggestion: Sticky toffee pudding cake.
CATEGORY: Food & Beverage
Hot Cocoa Cheesecake Minis
If there is one dessert I cannot pass up, it’s cheesecake . It’s rich, creamy, and smooth, yet still has texture from the crust. And, the toppings and flavor combinations are endless. Today, I’m sharing the most adorable little Hot Cocoa Cheesecake Minis.
Making a giant cheesecake can seem overwhelming because of how long it takes and how many people you need to eat it up. I love mini cheesecakes because it comes together in just under 4 hours. No having to wait overnight to eat cheesecake! Plus, they’re already perfectly portioned for serving.
When making cheesecake, it’s important to use high quality cream cheese– PHILADELPHIA Cream Cheese. It’s perfectly smooth, creamy, and holds up nicely.
The Hot Cocoa Cheesecake Minis are a cinch to make. First, just crush up some OREOS, mix it with a little butter, press into cupcake liners, and bake. While it’s baking you make the cheesecake filling which is only 4 ingredients- PHILADELPHIA Cream Cheese, sugar, cocoa powder, and eggs.
To get a smooth, properly risen cheesecake there are 3 simple things you must do:
1) Soften the PHILADELPHIA Cream Cheese. This is done best by microwaving at 50% power until middle is softened.
2) Beat the PHILADELPHIA Cream Cheese until smooth with no clumps.
3) Add the eggs one at a time until just incorporated (be sure not to overbeat).
Once you’ve mixed the batter, you can spoon it into the liners. My favorite trick is to use a large trigger ice cream scoop. It’s the perfect amount of batter and doesn’t make a mess.
These little guys only take 22 minutes to bake and then 2-3 hours to cool/chill. Yeah, cheesecake you can make at noon and eat before dinner. But first you gotta top these babies with homemade whipped cream, a sprinkling of cocoa powder, crushed candy cane, a few marshmallows and a little handle made out of chocolate.
No one will be able to pass these Hot Cocoa Cheesecake Minis up at your holiday party!
Let me show you how easy these are to make:
2. Combine and mix the PHILADELPHIA Cream Cheese, sugar, and cocoa powder together.
3. Add the eggs, one at a time, mixing on low speed after each until just blended.
4. Spoon the batter onto of the cooked crust and bake.
6. Remove the paper liners and add the toppings — Whipped cream, cocoa powder, crushed candy cane, marshmallows, and chocolate handle.
Told you they were adorable – and DELICIOUS!! We know we will be counting on PHILADELPHIA Cream cheese for all our holiday needs.
For more information about them, find them on Facebook , Pinterest , Twitter and Instagram .
Shane Confectionery | Philadelphia, Pennsylvania
Shane Confectionery in Old City Philadelphia is an old-timey candy shop making some of history&rsquos finest confections. In addition to classics like clear toy candies, licorice and old-fashioned cookies, they&rsquove recently released hot chocolate bombs in the shape of one of Philadelphia&rsquos most iconic symbols: The Liberty Bell.
Like all of their candies, the Incredi-Bell Chocolate Bomb is made with high-quality ingredients, tempered to perfection, and is filled with housemade vanilla marshmallows. They're very popular, and because they're made with care, the Incredi-Bell Chocolate Bombs go fast.
But not to worry – their Shane Signature Hot Chocolate and Shane House Drinking Chocolate, both made with dark cacao sourced from Tanzania, are always a delight!
Photo courtesy of Katherine Anne Confections
Mexican Cocoa Recipe – A Spicy Hot Chocolate Recipe
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Get ready for a party in your mouth! This Mexican Cocoa recipe is a delicious blend of chocolate, cinnamon, and cayenne pepper. This Mexican hot chocolate has layers of flavor to it. And the little extra spot of heat from the cayenne pepper is very welcome to those of us who live in the high dessert and are already experiencing below freezing temperatures!
Mexican hot chocolate has a bolder chocolate flavor and is a little less sweet than traditional cocoa. Some people melt unsweetened chocolate bark when they make Mexican Cocoa, but I use Rodelle Gourmet Baking Cocoa because it has a bold chocolate flavor without the extra work. Since cocoa doesn&rsquot need to be melted in a double boiler, it speeds up the process.
The chocolate and sugar really do balance out the cinnamon and cayenne pepper, but if you are worried about the heat, you can reduce the cayenne pepper to an 1/8 of a teaspoon.
I like to top my Mexican cocoa with homemade whipped cream, cinnamon sugar, and use a cinnamon stick as a stir stick. To make cinnamon sugar combine 1 teaspoon of cinnamon to 3 teaspoons of sugar and mix well. After you have filled up the cups with hot chocolate, top with whipped cream, sprinkle with cinnamon sugar, and then add a cinnamon stick if you have one.
5 Hot Chocolates From Around the Country
With negative forty degree weather, you need something extra special to keep you warm inside. You can wear coats that are so long you can’t help but trip or hibernate in your room, but the best way to keep you smiling in the dead of winter is to indulge in a delicious cup of hot chocolate. Here are five places around America that serve some of the best and most creative hot cocoa. You should make sure to stop by if you’re in any of these cities.
1. XOCO, Chicago
You don’t have to venture far to try the cocoa at XOCO, Rick Bayless’ Mexican takeout joint located in Chicago that happens to serve some of the best hot chocolate around. You may know Bayless as the chef behind Frontera Fresco, located in Norris, which also has some good flavors of hot chocolate that you can find here. XOCO’s five types of hot chocolate are all ground from Mexican cacao beans and foamed with a traditional wooden whisk called a molinillo. These homemade recipes vary by intensity in flavor, from a thin and milky option to one so rich that it is challenging to finish the whole cup. A major plus, XOCO also makes churros, which accompany hot chocolate perfectly and can definitely satisfy your sweet tooth on even the coldest of days.
Photo courtesy of Serious Eats
2. Serendipity 3, New York City
Serendipity is world-famous for its creative and outrageous desserts, in addition to its Foot Long Hot Dog that all New York natives or tourists should try at some point in their lives. Most famous of all, however, is its Frrrozen Hot Chocolate, a cold hot chocolate (hence the name) served with chocolate shavings and whipped cream to top it off. Possibly more of a dessert than a hot chocolate, this drink is a mouthful of sweet and chocolatey goodness. While it may not keep you as warm as our other options and can be a little more pricey, its originality makes it worth ordering.
Photo courtesy of Guest of a Guest
3. The Little Nell, Aspen
Need a drink after a long day on the slopes? You can add a shot of liqueur to the already delicious hot chocolate. This ultra heavy take on hot chocolate includes a strong cocoa powder, a little salt, homemade marshmallows and 58% Trudelia chocolate. This recipe, created by pastry chef Danielle Riesz, hits the spot after a long day of skiing.
Photo courtesy of Travel and Leisure
4. Stumptown Coffee Roasters, Portland
What happens when you use a premium chocolate bar for a hot chocolate recipe? You get one of the best hot chocolates around. Stumptown Coffee Roasters uses Mast Brothers Chocolate, a world-renowned chocolate brand from Brooklyn, as the key ingredient to its hot chocolate recipe. This chocolate, coupled with cocoa powder, milk and sugar, makes one of the best high-intensity hot chocolates you can find.
Photo courtesy of Food and Wine
5. Frasca Food and Wine, Boulder
Have a sweet tooth that persists no matter how low the temperatures drop? Lachlan Mackinnon-Patterson, co-owner of Frasca Food and Wine, created this hot chocolate recipe for his sweets-loving wife. The upscale restaurant is known for its chocolate and coconut desserts, so Lachlan incorporated these two ingredients into his creation. The rich chocolate is infused with coconut cream, resulting in an explosion of sweetness in this renowned (but not cheap) hot chocolate.
Photo courtesy of Food and Wine
Clearly, innovative hot chocolate recipes are the new craze, and many restaurants and bakeries have taken notice. City Bakery, located in New York City, hosts an Annual Hot Chocolate Festival each February, during which they serve a new flavor each day of the month. Vancouver had its first annual Hot Chocolate Festival in January-February 2011, celebrating crazy and unique hot chocolate flavors that various restaurants in the city offer. Whether you’ve only tried Swiss Miss hot cocoa or you’re an avid hot chocolate sampler, these places have distinguished themselves as among the best of this food trend.
It’s been an especially busy Christmas season around here because we’ve all been helping to plan my sister’s wedding. While she’s been finishing up her finals, crazy-busy with work, and applying to graduate schools, my mom has been helping out and DIY-ing like crazy for her wedding. I got put on baking prep duty this week and I’ve already made over 500 miniature snowflake sugar cookies, peanut butter cookies, oatmeal cookies, and oatmeal chocolate chip cookies.
Her entire wedding theme is Frozen/wintery. She’s got different shades of blue and lots of white + silver. The venue is going to be gorgeous!
The main food attraction? A Hot Chocolate Bar! And plenty of cookies to go along with the hot chocolate, of course.
It was such a fun idea that I couldn’t help but make my own little Hot Chocolate Bar to share with you all. While my bar isn’t as elaborate as her wedding one will be, it is perfect to have a few friends over, to do for a shower (can you tell I have weddings on my mind?!), or just enjoy with your own family.
Homemade Cinnamon Hot Cocoa Mix
While we can expect maybe one snowfall per winter, the weather usually warms up soon afterward and it&rsquos gone. The lingering snow and ice has made for plenty of fun days of snow play and sledding. And it&rsquos been the perfect weather for sipping cinnamon hot cocoa.
If you don&rsquot know already, I&rsquom a bit of a food snob. It&rsquos a problem. I can&rsquot not look at the side of packages and think about all of the unnecessary ingredients. The classic powdered hot cocoa mix from the grocery store is chock full of corn syrup solids, carrageenan, and hydrogenated oils. That&rsquos not super appealing to me.
And even though hot cocoa is a sugary treat, I feel much better drinking a sweetened drink I&rsquove made at home. This way I know exactly what went into it. And once you realize how easy hot cocoa mix is to make (5 ingredients!), you&rsquoll wonder why you haven&rsquot been making it all along!
Cinnamon Spice and Brown Sugar
I like to add a bit of cinnamon to our homemade hot cocoa mix. The cinnamon is subtle, so there&rsquos no overpowering spice taste. I&rsquove also found that a key to rich and delicious cocoa is using brown sugar as well as regular sugar. The molasses in the brown sugar gives this mix a richness that is lacking in other powdered cocoas.
So if you&rsquove been on the fence about making your own cocoa, dive on in and give this one a try. It mixes up in minutes, and can be stored for use all winter long. (If it lasts that long.)
Hot Cocoa for Gift Giving
Did I mention it&rsquos also great for gifting? The little gardeners recently received a letter from a child we sponsor in Kenya. Over the five years we&rsquove been sponsoring him and writing letters back and forth, he&rsquos never asked for anything. In fact, last Christmas he wrote to tell us what he was able to purchase with the Christmas money we sent him: a sheet of metal for the roof of his family&rsquos home, a blanket for himself, and some candy.
Y&rsquoall, I was totally blown away. I knew that his circumstances weren&rsquot the best, and it&rsquos something we have talked to our kids about, but actually seeing where he used the money we sent was humbling.
So in his last letter, he told us he had been hoping for a bike to help make traveling to and from school easier. His education is incredibly important to us. Our kids immediately jumped on board, and they came up with a way to raise the $100 a bike would cost.
They purchased supplies, crafted, and sold jars of this hot cocoa mix to amazing people in our community. The support was overwhelming, and we even had a few folks ask if we would continue to sell them throughout the season, so they could purchase more as teacher gifts. Amazing!
Just a side story I had to share! And if you&rsquod like to gift this hot cocoa mix for any purpose, scroll to the bottom for free printable labels we created. Now, onto the recipe!
Homemade Cinnamon Hot Cocoa Ingredients
1 heaping cup unsweetened cocoa powder
Let’s start making our Homemade Whipped Body Butter!
Cocoa Butter is solid, so you’ll need to melt it down in a bain-marie, a hot water bath. You want it to melt over steam, rather than direct heat.
Depending on where you live, and if it’s cold, your coconut oil may be hard…. melt them gently together until completely liquid.
Once the butter is melted, you’ll need to harden it in the freezer for about 20 minutes. TIP: make sure to cover the container in the freezer (with a lid or towel) so that no condensation drips into your butter!
Freeze it until it’s semi-solid – not too soft, not too hard. You should be able to press your finger in easily and make a dent. If it’s not whipping up, put it back in the freezer to harden a little more.