Premium Hot Chocolate
from Omni Hotels and Chuao Chocolatier

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 is two spicy versions of a spicy creation served at Noe Restaurant and Bar in Los Angeles.

Chilled Hot Chocolate

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
 

1. Pour Chuao Deluxe Chocolate around the rim of a chilled martini glass.

2. Slice the Jalapeño very thinly.

3. Muddle 4-5 thin slices of Jalapeño in with the Absolut Peppa.

4. Add Tuaca, Crème de Cacao Dark and Cream.

5. Shake vigorously over ice for 45 seconds and strain into a martini glass.

6. Top with warm foam (a la cappuccino).

7. Garnish with a thin sliver of jalapeno.

 

Virgin Version of a Chilled Hot Chocolate Martini

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

1. Pour 1/2 oz of Chuao around the rim of a chilled martini glass.

2. Slice jalapeno very thin.

3. 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.

4. Add cream and rest of Chuao Chocolate.

5. Cover with ice.

6. Shake vigorously for 45 seconds.

7. Strain into martini glass.

8. Top with warm frothed milk.

9. Garnish with a jalapeno slice.

Visit www.omnihotels.com, www.chuaochocolatier.com.