Written By Gary Hynes Recipes Apr 8, 2011 Solstice Cafe’s Hot Chocolate made with Denman Island Chocolate SHARE VIA: Facebook Twitter PinterestGood equipment is important. We use 70% cocoa, organic chocolate from Denman Island Chocolates. it must be melted slowly in a heavy pot to prevent burning. We use a ceramic lined cast iron pot, but anything with a thick base should be okay. The next most important and only other ingredient is milk. We use organic whole milk. Alternatively, soy milk, rice milk, and almond milk are all available at Solstice, with the homemade almond milk being our favourite as the flavours pair very well together. We add a scoop of melted chocolate (3 – 6 tbsp, depending on taste) into a cup or so of milk and steam it with our espresso machine (it’s very difficult to blend completely without a good steamer). For an extra treat, top it with whip cream (unsweetened and organic) and chocolate shavings (same great chocolate as above).We also serve a Mayan Hot Chocolate,” which is the same as above, but with a teaspoon of hot chili oil added before steaming, and cinnamon and nutmeg sprinkled on top instead of whip cream and chocolate shavings.About Solstice Cafe“Solstice café came about as the fulfillment of a dream and as such embodies the spirit of its creator, David Cardinal. David chooses to sell only organic, fair-trade coffee and tea, made with organic sugar, chocolate, dairy and soy milk and light lunches and snacks made with organic and/or locally grown and produced foods; in making these choices David strives to help protect the environment and stimulate growth on the island.The cafe is also being used to showcase local musical talent, improv theatre, poetry readings and as a space for philosophy cafe. The walls of the cafe are used as a gallery to display the works of local photographers both amateur and professional.Come in, relax and help us change the world for the better, one coffee at a time!”Click here to visit Solstice Cafe online.beverageDrinksRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Recipes / Side dish July 22, 2016 DIY Blueberry Jam with Lavender and Lemon One of the reasons I love blueberries is because they make great jam, due to their naturally occurring high levels of pectin. They are also a welcome ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Recipes / Salad March 1, 2016 What to Make with Winter Fruit: Think Pomelo & Persimmon Here’s a small disclaimer about me…I don’t really like fruit. I know! It’s seems ludicrous but it’s no lie. Actually, I ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Comments are closed.