Chocolate lovers can indulge in these hot cocoa recipes with a Valentine twist



Michael Hepworth

HOLLYWOOD(Spiritsman)2/13/15/–Impress your Valentine this weekend with something that goes beyond the traditional bar of chocolate

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Barrel Aged Cocoa

  • 1.5 oz Tom Cat Barrel Aged Gin
  • .5 oz Green Chartreuse
  • 5 oz Dutch Dark Chocolate Hot chocolate
  • Mix and Garnish with Rosemary

Peanut Butter Biscotti Cocoa

  • 1 oz Vanilla-Infused brandy
  • 1 oz Peanut Butter Liquor
  • 5 oz Semi Sweet Hot Chocolate
  • Biscotti Whipped Cream (.5oz to every 3oz of whipping cream)

Evan Sheridan, pastry chef at Herons, the Forbes Five Star-rated restaurant at The Umstead Hotel and Spa shares his recipe for a decadent White Hot Chocolate:


  • 2 oz low sugar white chocolate
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 qt whole milk
  • 2 ea green cardamom
  • 1 ea Ceylon cinnamon stick
  • 2 ea star anise


  • Slowly heat the milk with the spices
  • Turn off the heat when the mixture comes to a simmer
  • Cover and allow steeping for approximately 15 minutes

To Finish

  • Strain the mixture through a fine sieve and add the salt
  • Mix cornstarch with a small amount of water to create “slurry”
  • Heat the milk to a simmer and pour in the cornstarch slurry (whisking the entire time)
  • Simmer for approximately 5 minutes while whisking
  • Turn off the heat and pour in the white chocolate
  • Garnish with Grand Marnier, a cinnamon stick, some lightly sweetened whipped cream, and an orange twist

Chocolate lovers can indulge in these hot cocoa recipes with a twist, courtesy of Whiteface Lodge’s lead mixologist Zachary Blair:

Sip and savor these cocoa concoctions courtesy of Lake Placid’s Whiteface Lodge and The Umstead Hotel and Spa(Cary, N.C.).



Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211



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