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Omni Hotels has launched a premium artisanal hot chocolate program
featuring Chuao Chocolatier. The Venezuelan-style hot chocolate,
chosen after extensive blind taste testing, is available in Abuela
 (traditional) or Spicy Mayan flavors and served with a choice of
toppings, including fresh whipped cream, chocolate shavings or
flavored Plush Puffs homemade gourmet marshmallows or a shot of
liquor. The hot chocolate will be served in a special mug and
two-pod dish with the choice of two toppings.
Chuao hot chocolate will be available in all
Omni Hotels’ restaurants, bars, lounges and in-room dining.
Signature restaurants at Omni Hotels in Los Angeles, Chicago, and
New York will heighten the experience with adult gourmet hot
chocolate beverages, unique to each locale. Omni Hotels is also
offering “Mommy and Me” hot chocolate parties in these destinations.
Mothers, daughters can enjoy an afternoon together and have a hot
chocolate party complete with doll-sized cups.
Here are two spicy versions of a spicy
creation served at Noe Restaurant and Bar in Los Angeles.
Chilled Hot
Chocolate
Recipe by Daniel Zink, Noe
General Manager
1 fresh Jalapeno
2 oz Absolut Peppar
1 oz Crème de Cacao Dark or Dark Godiva Chocolate Liqueur
1 oz Chuao Deluxe Chocolate
1 oz Tuaca
1.5 oz cream
Steamed Frothed Milk
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Pour Chuao
Deluxe Chocolate around the rim of a chilled martini glass.
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Slice the
Jalapeño very thinly.
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Muddle 4-5
thin slices of Jalapeño in with the Absolut Peppa.
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Add Tuaca,
Crème de Cacao Dark and Cream.
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Shake
vigorously over ice for 45 seconds and strain into a martini
glass.
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Top with
warm foam (a la cappuccino).
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Garnish with
a thin sliver of jalapeno.
Virgin Version of
a Chilled Hot Chocolate Martini
Recipe by Daniel Zink, Noe
General Manager
3 oz Chuao
Deluxe Chocolate
3 oz Cream
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
2 Sugar Cubes
3 dashes Blood Orange bitters
1 Jalapeno
Frothed Milk
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Pour 1/2 oz
of Chuao around the rim of a chilled martini glass.
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Slice
jalapeno very thin.
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Muddle in a
cocktail shaker with 3-5 cubes of ice: 4-5 slices of jalapeno,
blood orange bitters, sugar. cubes and blood orange bitters.
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Add cream
and rest of Chuao Chocolate.
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Cover with
ice.
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Shake
vigorously for 45 seconds.
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Strain into
martini glass.
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Top with
warm frothed milk.
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Garnish with
a jalapeno slice.
Visit
www.omnihotels.com,
www.chuaochocolatier.com. |
