The Abbey Resort and Chef Joshua North, who oversees all culinary aspects of the resort, seek to source as much as 80% of its products from local dairies, farms, and shops, weather permitting. In fact, the resort’s keynote restaurant 240° West even displays a map showcasing its local purveyors, such as Ethereal Confections.
Original Hot Cocoa
The Abbey Resort partners with Ethereal Confections to serve the best of bean-to-bar cocoa around. Although the expert chocolatiers at Ethereal Confections suggest making their hot cocoa with milk, Chef North blends up the made-from-scratch cocoa with locally sourced heavy cream and tops it off with luxurious, freshly-whipped cream for extra decadence. For a special touch, Chef North suggests groups work with catering to offer this classic during a fun and festive s’more making gathering with toasted marshmallows for a completely edible treat!
Warm 2.5 tablespoons Ethereal Confections’ Original Hot Cocoa mix with four ounces of heavy whipping cream.
Top with freshly-whipped cream from a local dairy and garnish with pieces of shaved chocolate for a decadent winter treat.
Spicy Mayan Hot Cocoa
Adding a kick to a classic is the Spicy Mayan Hot Cocoa, which features Ethereal Confections’ Spicy Mayan Cocoa mix with notes of cayenne and cinnamon. Chef North serves up his own version using heavy cream from a local dairy farm and spices up the presentation with toasted marshmallows for a treat that is sure to warm up even the coldest of winter nights.
Warm 2.5 tablespoons Ethereal Confections’ Spicy Mayan Hot Cocoa mix with four ounces of heavy whipping cream.
Serve with torched marshmallows and garnish with freshly-whipped cream and chocolate sauce.
Add a cup of warmth to your holiday gathering! For The Abbey Resort’s House Mulled Cider recipe, go to www.MidwestMeetings.com/MulledCider.
To create your own hot cocoa bar, view this article in the Winter 2018 Digital Edition for a list of mix-in options.