Like food, there are certain drinks that simply epitomize the season, like a mug of steamy rich cocoa. Dedicating a section of your drink menu to “winter warmers” or running a festive LTO is sure to capture the spirit of the season. When the temperature dips, warm drinks, spirited and non-, lend a festive feeling to any beverage program.
Raspberry Truffle Mocha Cocoa
Pictured Above. Makes 1 drink
6 oz dark chocolate cocoa pre-mix, HOT (below)
2 shots espresso
3/4 oz Monin Raspberry Puree
Swirl of raspberry white chocolate whip (below)
Garnish: drizzle of raspberry puree, shaved chocolate
Measure dark chocolate cocoa pre-mix into mug. Add in espresso and puree. Stir well. Top with a swirl of raspberry white chocolate whip.
**Dark Chocolate Cocoa Pre-Mix
Makes 38 fl oz
6 oz Monin Dark Chocolate Sauce
32 oz whole milk
Mix Monin Dark Chocolate Sauce with milk until dissolved. Label date and hold refrigerated for up to 5 days. Stir before using.
**Raspberry White Chocolate Whip
Makes 1 each 1/2-liter canister
2 oz Monin White Chocolate Syrup
2 oz Monin Raspberry Syrup
2 cups heavy cream
Mix ingredients to evenly combine. Transfer to an iSi 1/2-liter Whipper. Screw top on canister and charge with 1 iSi Cream (N2O) charger. Lightly shake to combine. Refrigerate for at least 4 hours or overnight before using. Label and date; store refrigerated for up to 1 week.
It’s easy to get creative with cocoas. Start with a great base, then let the endless possibilities for flavoring spark your imagination. For a quick and easy go-to base, steam up milk with a generous helping of high-quality dark chocolate sauce. Top it off with a swirl of French vanilla whipped cream and a drizzle of salted caramel, making even classic cocoa something special.
For fun flavored whips, it’s easy to mix things up with the following template: combine 2 cups of heavy whipping cream and 1/2 cup of syrup in an iSi Gourmet Whip canister. Give it a blast with 1 cream (N2O) charger, a little shake, and voilà! You have signature whip cream! These whips are perfect for topping cocoa and coffee drinks, and can also be cross-utilized at the dessert station. Not only that, they are easy on your bottom line and are a great value add … would you like cinnamon whip cream on that mocha?
It turns out some of our favorite desserts are just as tempting in liquid form. Imagine a coconut cream pie cocoa or even cupcake cocoa with billowy cream and fun sprinkles. Indulge your guests with luxurious raspberry truffle mocha – dark chocolate and raspberry laced espresso with frothy steamed milk. Make the topping and garnish truly over the top with raspberry white chocolate whip drizzled with raspberry puree and chocolate shavings!
Speaking of desserts, Monin has a wide range of flavored syrups that are inspired by beloved favorites. From gingerbread and chocolate chip cookies, to their new line of pie-inspired syrups such as pecan, blueberry and pumpkin, Monin syrups are perfect for flavoring cocoa, coffee, lattes and whips.
Another sweet-treat-turned-sip is decadent s’mores cocoa. Mix up some classic hot cocoa, dip the mug rim in chocolate and graham cracker crumbles, top with a cloud of marshmallow whipped cream, and your guests will feel like they’re cozied up to the fire no matter where they are. Spike it with a shot of bourbon or chocolate vodka for the imbibers.
Bring on the holiday festivities with steamy espresso or strong coffee teamed up with a shot of cinnamon whiskey, then topped with a cloud of peppermint cream and garnished with crushed candy canes.
So this season, try adding some new, inspired hot drinks to your menu to spice things up and keep your guests warm and toasty. – Kathy
Kathy Casey is celebrated as the original bar chef. She owns Kathy Casey Food Studios® – Liquid Kitchen™ an agency specializing in food, beverage and concept development and all things delicious. kathycasey.com for more information info@kathycasey.com
Coconut Cream Pie Cocoa
Makes 1 drink
8 oz dark chocolate cocoa pre-mix, HOT (see below)
1 oz Monin Coconut Syrup
Swirl of French vanilla
or coconut whip (see recipe)
Garnish: toasted coconut pieces and graham cracker crumbs.
Measure dark chocolate cocoa pre-mix into mug. Add in coconut syrup. Top with a swirl of French vanilla whip. Garnish with toasted coconut pieces and graham cracker crumbs.
Coconut or French Vanilla Whip
4 oz Monin French Vanilla or Coconut Syrup
2 cups heavy cream
Mix ingredients to evenly combine. Transfer to an iSi 1/2-liter Whipper. Screw top on canister and charge with 1 iSi Cream (N2O) charger. Lightly shake to combine. Refrigerate for at least 4 hours or overnight before using. Label and date; store refrigerated for up to 1 week.
Raspberry White Chocolate Whip
Makes 1 each 1/2-liter canister
2 oz Monin White Chocolate Syrup
2 oz Monin Raspberry Syrup
2 cups heavy cream
Mix ingredients to evenly combine. Transfer to an iSi 1/2-liter Whipper. Screw top on canister and charge with 1 iSi Cream (N2O) charger. Lightly shake to combine. Refrigerate for at least 4 hours or overnight before using. Label and date; store refrigerated for up to 1 week.
To clean canisters: The canister is under pressure with N2O gas. When ready to empty canister, for safety and easier cleanup, be certain to release all gas before removing lid.