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Are you team Peppermint Hot Chocolate? I can honestly say that I am not a fan. I’m not sure who coined Peppermint Mocha or Cocoa to be the holiday drink, but I am not sold! Let me introduce you to the best Earl Grey Hot Chocolate ever! It is decadent. It is aromatic! And Earl Grey tea infusion gives the old classic hot chocolate a lovely new twist!
It is SO cold outside right now and it’s expected to snow overnight – two whole centimeters! I know right?! Crazy! So imagine yourself on a winter’s night with your coziest socks and a cup of hot cocoa (made from scratch), warming you up!
This tea infused hot chocolate can be easily adapted to different tea flavours like lavender or rooibos. You are not limited to just Earl Grey. I particularly like using these Vanilla Earl Grey loose leaves tea. I love the sweet and floral perfume. This tea has a light almost citrusy flavour with a flowery smooth velvety creamy full body. It is absolutely delicious when enjoyed on its own or paired with dark chocolate!
This Earl Grey Hot Chocoalte is the perfect sweet dessert drink this winter!
Tired of Peppermint Hot Chocolate? So am I, this Earl Grey Hot Chocolate is the best! It is decadent and aromatic! Adding Earl Grey gives it a lovely twist to an old favorite!
- Heat milk and cream and tea bags in a pot on medium heat until small bubbles start form.
- Turn off heat and let dried Earl Grey tea steep for 10 minutes.
- Remove tea bags or strain with sifter. Turn heat back to low and stir in salt and dark chocolate.
- Stir until completely melted.
- Serve with whipped cream* or top with marshmallows.
- *whipped cream can be made with battery milk frother with sugar & vanilla. Store bought is cool too!
Increase or decrease number of tea bags depending on your desired intensity.
Keywords: earl grey tea, hot chocolate, EARL GREY tea, recipe, dark chocolate, whipped cream
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A total Canadian classic cocktail is the ultimate Caesar cocktail. It is a classic and totally crushable. It goes well over brunch and has the snack built right in! It’s Clamato juice based with a hit of vodka with the whole shebang of flavour and […]
The classic Canadian Caesar cocktail is one of my favourite drinks to order during Happy Hour or Brunch. For my American friends, it is a Bloody Mary with clam juice! The secret is the clam juice. Clam juice makes everything better! Ordering a Caesar is easy. […]
We were recently introduced to Chic Choc Rum. One of the first things we were told was to make a delicious cocktail. There are a good handful of refreshing cocktails on their website like the Chic Buche and the Chic-Lantro which tastes like spiced mojito!
Chic Cho Rum features Boreal spices: peppery green alder, pine forest spikenard, witherod berries, lovage root, sweet galseeds and wild angelica.
Chic Choc Rum CHIC-LANTRO Cocktail
- 1 ½ oz. Chic Choc spiced rum
- 1 oz. lime juice
- 1 oz. simple syrup
- 10-15 coriander leaves
- Spicy ginger soda
- Step 1 In a highball glass, place coriander leaves and lime juice.
- Step 2 Crush with a pestle.
- Step 3 Add simple syrup, Chic Choc rum and ice cubes.
- Step 4 Top up with ginger soda.
- Step 5 Stir with stirring spoon.
- Step 6 Garnish with a bit of coriander.
Chic Choc Rum CHIC BÛCHE Cocktail
- 1.5 oz. (45 ml) Chic Choc spiced rum
- 0.5 oz. (15 ml) Maple syrup
- Half lime, cut in quarters
- 10 mint leaves
- 5 oz. (150ml) Sparkling Eska water
- 1 dash Angostura-type cocktail sour
- Step 1 At bottom of a tall glass, place the 4 lime pieces and pour in maple syrup and Angostura.
- Step 2 Crush with pestle.
- Step 3 Pour in rum and add 7 mint leaves, as well as 5 ice cubes.
- Step 4 Stir with spoon for 10 seconds.
- Step 5 Fill rest of glass with ice and top off with sparkling water.
- Step 6 Stir gently with spoon while trying to bring the mint leaves up to the surface from bottom of glass.
- Step 7 Decorate with remaining mint leaves.
image credit: Chic Choc Rum
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Summer is a great time to experiment with sparkling wine and summer fruits. We recently went for a mini getaway in the Okanagan Valley and came home with tons of peaches.
Ruffino also sent us a bottle of their Prosecco. This sparkling white wine is fruity and fragrant. It has clean notes of citrus, pears and apples along with slight hints of hawthorn, wisteria and elder.
Prosecco wines are made primarily from the Glera grape. It is a native variety with origins in the lovely village of Prosecco, near Trieste. This is an easy to drink bubbly that is a versatile food companion. Since Prosecco is also perfect as an apéritif or mixed into popular cocktails, making a peach bellini only made sense! Right?!
Peach Thyme Bellini Recipe
Serves 2 persons
- 1 part peach puree
- 3 parts Ruffino Prosecco
- One drop of Angostura Bitters
- Sprig of Thyme
- Place peach puree into the bottom of a chilled flute
- Fill glass with Prosecco and add bitters
- Garnish with thyme
Hope today is a patio day for you!
Boulevard Kitchen & Oyster Bar Vancouver at the Sutton Place Hotel launched a new Happy Hour menu that is available from 3:30 to 5:30 pm! The new Happy Hour menu gives us a new reason to work harder and punch out at the end of the day for some delicious drinks and small-plate specials!
Boulevard is conveniently located on Burrard Street, adjacent to Joey Burrard, Lululemon and Scotiabank Theatre Vancouver. I personally love the space Boulevard offers. It is beautifully renovated with an expansive dining room, seated oyster bar and a Parisian outdoor patio (weather permitting). It is casually elegant with a touch of sophistication. It is perfect for those business meetings and after work socialites.
The problem with working in downtown is that sometimes I end up going to the same restaurants and bar that are two steps away from the office. We become a creature of habit and forget our options. Boulevard Kitchen is actually just a brisk 5 minute walk away from Bentall 5.
Boulevard Kitchen & Oyster Bar Happy Hour Drink Menu Features:
• Russian Standard Moscow Mule, $5 (pictured above);
• Vodka, Gin and Bourbon Highballs, $5;
• Red Truck Ale, Lager and India Pale Ale by the bottle, $4;
• Granville Island Lager on tap, $5;
• Nichol Vineyard and Estate Winery Wine by the glass, $7.
Personally, I love Moscow Mules. It is so refreshing and a great way to start Happy Hour! Moscow Mules are made with vodka, ginger beer, and lime juice. It’s like a grown-up soda!
Meanwhile, Executive Chef Alex Chen crafted a variety of Happy Hour small-plate selections that are equally as delicious as dinner. A few items will be available throughout the day on their lounge menu or can be ordered as a side to your entree.
Boulevard Kitchen & Oyster Bar Happy Hour Food Menu Features:
- Buck-a-shuck Oysters $1 each
- Octopus Ceviche with lime, cilantro, onion, tomato, chipotle tortilla chips $10
- Heirloom Beet Salad with hazelnut, frill lettuce, white balsamic $9
- Clam Chowder with smoked black cod, sawmill bay clam, potato, fennel pollen $9
- Crispy Chicken Wings with fish sauce caramel, sambal chili, pickled vegetables $10
- Crispy Stuffed Olives with anchovy, ricotta, spiced citrus aioli $6
Buck-a-shuck oysters feature a seasonal selection of west & east coast oysters. Served with fresh horseradish, Mignonette sauce, cocktail sauce and creamy white foam sauce. The oysters are plump and juicy. And if you prefer, opt for a seat at the oyster bar.
Octopus Ceviche 10: octopus morsels with a spicy lime, cilantro, onion, tomato marinade. Served with chipotle tortilla chips. Octopus tastes a lot like calamari, just meatier. But it is important not to overcook it. Otherwise it will taste like rubber. Good thing, the octopus is ‘cooked’ in an acidic marinade without heat. So it remains tender. It is fabulous as a side or topped over tacos.
Caesar Salad 8: anchovies, shaved parmesan, olive oil crostini. Nowadays, it is very hard to ever see real anchovies in a Caesar salad. Usually it is an emulsified, pre-mixed creamy dressing is usually used instead of a construction of an authentic Caesar salad as Julia Child describes From Julia Child’s Kitchen. So you can imagine, how excited we were when we spotted actual anchovies!
Julia Child recounts how Caesar Cardini (a San Diego restaurateur; not Caesar Augustus by the way) in 1925 made a trip south of the border to Tijuana, Mexico to avoid Prohibition-era laws and created the Caesar salad.
The original Caesar salad, according to Julia, was made with the inner leaves of a romaine lettuce, tossed with olive oil, lemon juice, Parmesan cheese, black pepper, garlic, and eggs that have been boiled for exactly one minute. Julia recounts how “Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl… I can see him break two eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them.”
Heirloom Beet Salad 9: This salad is as pretty as it looks. Even if you are not a fan of beets you will love this salad! Roasted heirloom beets are sweet and enhanced with a splash of white balsamic vinaigrette. It does not have that raw green tastes. Topped with frill lettuce and toasted hazelnut for texture and extra earthiness.
Crispy Chicken Wings 10: If you are a huge fan of Portland’s Pok Pok chicken wings, than you will love Chef Chen’s fish sauce caramel and sambal chilli wings with a crispy double fried batter. Served with pickled vegetables. I love these chicken wings. I love wings in general, but these chicken wings with fish sauce are robustly flavoured. Tart and Spicy and goes great with beer!
Crispy Stuffed Olives 6: These poppers are the perfect finger food. Olives stuffed with anchovies, ricotta and served with spiced citrus aioli. We bet you can’t eat just one.
Clam Chowder 9: smoked black cod, sawmill bay clams, potato, leek, dill, fennel pollen. A light and creamy clam chowder that is flavorful without tasting too much like the sea. This is perfect for a chilly day or if you just prefer something light to go along with your salad.
Korean Galbi ‘dog’ 10: Mouth watering hot dog made with American Wagyu beef, pickled cucumber, chili paste, kimchi topped with flash fried onions. So delicious!
Fresh Hand-Cut Fries 4: What Happy Hour is complete without some crispy fries? Light and non-greasy. I just wished these were bottomless! Served with pepper aioli.
Happy Hour at Boulevard is one of the best happy hour menus I’ve had in awhile. I love the variety and the Asian inspired fish sauce chicken wings and Wagyu beef Korean hot dog. Most of all, the prices are very reasonable! Given the location, the sophisticated bar and marble high top tables, I will definitely be a regular here! I almost feel guilty for not wanting to share this with you!
What are you doing after work? Join us for Happy Hour between 3:30 to 5:30pm.
Boulevard Kitchen & Oyster Bar
Cuisine: Seafood, Steakhouse, Pacific Northwest
Mon 6:30 am – 11:00 pm
Tue 6:30 am – 11:00 pm
Wed 6:30 am – 11:00 pm
Thu 6:30 am – 11:00 pm
Fri 6:30 am – 11:00 pm
Sat 6:30 am – 11:00 pm
Sun 6:30 am – 11:00 pm
845 Burrard St, Vancouver, BC V6Z 2K7
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