Indulgent Hot Cocoa Recipes From Destination Hotels Around The Country

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These delicious drinks were made by the chefs in Destination Hotels all around the country. Try one of these decadent recipes out the next time you want to spice up your standard sweet winter beverage.

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Pumpkin Spiced Hot Cocoa with Whipped Cream and Salted Caramel

Carson’s American Kitchen at Sunriver Resort, A Destination Hotel


o   4oz 2% milk

o   2 tbsp Torani dark chocolate syrup

o   1 tbsp Torani pumpkin spice syrup

o   ½ tsp Torani caramel sauce (for garnish)

o   ½ tsp Torani dark chocolate syrup (for garnish)

o   1 small pinch Jacobson’s sea salt

o   1 small pinch mix of equal parts ground clove, nutmeg, cinnamon and cardamom

o   2oz whipped cream

o   1oz Tuaca


o   In sauce pan mix the chocolate syrup, milk and pumpkin spice syrup and heat on medium high temperature until warm.

o   Pour mixture and Tuaca into your favorite handled mug.

o   Top with whipped cream, drizzle with caramel, chocolate sauce and dust with sea salt and spice mixture.


Crossroads at The Carolina Inn, A Destination Hotel 2

S’mores Hot Chocolate

Crossraods at The Carolina Inn, A Destination Hotel


o   1 Cup Coco Powder

o   ¼ Cup Fine Sugar

o   ½ Cup Malted Milk Powder

o   1 Tablespoon Cinnamon

o   2 Tablespoons Grated Mexican Chocolate

o   2 Tablespoons Mini White Chocolate Chips ~ Melted

o   2 teaspoons Kosher Salt

Directions for 2 Cups

o   2 Cups Whole Milk

o   3 Heaping Spoonful’s of Cocoa Mix

o   2 Graham Crackers Ground Course

o   2 Large Marshmallows

o   Heat milk slowly and add the cocoa mix.

o   Place the cracker crumbs on a plate, dip the rim of the glass into warm chocolate and then into the cracker crumbs.

o   Brûlée the marshmallow either in the oven under the broiler or in the gas stove flame.

o   Garnish the hot chocolate with the marshmallow


Sea Beans, the coffee shop at Terranea Resort, A Destination HotelGourmet Hot Cocoa

Sea Beans, the coffee shop at Terranea Resort, A Destination Hotel


o   6 cups of heavy cream

o   6 cups of whole milk

o   ¾ cup granulated sugar

o   1 teaspoon ground black pepper

o   4-1/2 ounces extra brut cocoa powder (or a good quality brand)

o   4 ounces of semi-sweet dark chocolate

o   1 scraping of vanilla bean

o   1 tablespoon vanilla extract


o   In a sauce pot over medium heat, bring to a first boil all the ingredients

o   Pull of the heat and strain, served hot

o   Can be topped with choice of condiments: chocolate shavings, whipped cream,  bite size         marshmallow, zest of fresh oranges

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