Sip Some Delicious Drinks During The Vancouver Hot Chocolate Festival

With the chill descending over the Lower Mainland, there’s no better time to warm up with some inspired creations courtesy of the 2020 Vancouver Hot Chocolate Festival, which is celebrating its tenth anniversary with a 28-day celebration that’s bigger and better than each edition that came before and showcases 114 hot chocolate flavours at 44 local purveyors.

We got some news from about some of the creations available at Origo Club and Honolulu Cafe and have some recipes for you to make these at home should you choose.

ORIGO CLUB in Richmond

Drink Flavours:

‘Yin’ — A creamy dark chocolate blend infused with aromatic earl grey, served with a buttery, house-baked madeleine. ($6.50) Available from January 18 to February 20.

‘Yang’ — A unique, bright and smooth yuzu blonde hot chocolate, served with a buttery, house-baked madeleine. ($6.50) Available from January 18 to February 20.

‘Yin-Yang’ — Bringing together the best of both worlds, this double hot chocolate flight features both the creamy dark earl grey hot chocolate (‘yin’) and bright yuzu blonde hot chocolate (‘yang’) and is served with a couple of buttery, house-baked madeleines. Available from February 1 to 20 only.

Location: No. 10-6888 River Road, Richmond, BC  V6X 1X5
Hours: Café 11 a.m. to 4 p.m. Tuesday to Friday, Dinner 5 to 11 p.m. Tuesday to Sunday, Afternoon Tea 11 a.m. to 4 p.m. Saturday and Sunday
Telephone: 604-285-8889 / Website: origoclub.ca / Instagram: @origoclub

HONOLULU COFFEE Downtown and Kerrisdale Locations

Drink Flavours:

Aloha Macs — This creation mingles dark chocolate ganache with steamed macadamia milk and is topped with crushed and roasted macadamia nuts. Paired with house-made lillikoi (passionfruit) macadamia nut butter cookies. ($9.50)

‘Brok Da Mout’ — Inspired by the Hawaiian Pidgin saying about delicious food (i.e. ‘that food was so good it broke da mouth’), this creation is a blend of dark chocolate, hibiscus ginger tea, ginger with honey, steamed coconut milk and a trace of cardamom. Paired with house-made coconut chocolate biscotti. ($8.50)

Locations: Downtown: 888 Nelson St., Vancouver BC  V6Z 2H1; Kerrisdale: 2098 W 41st Ave., Vancouver  V6M 4M4
Hours: Downtown: Open daily 7 a.m. to 9 p.m.; Kerrisdale: Monday to Saturday 7 a.m. to 6 p.m., Sunday 8 a.m. to 6 p.m.
Telephone: Nelson location 778-379-6607; Kerrisdale 604-620-2168 / Facebook: /honolulucoffeevancouver / Instagram: @honolulucoffeeyvr

RECIPES from the Hot Chocolate Festival

Aloha Macs Hot Chocolate

35g Fleur de Cao™ 70% dark chocolate
3oz 10% half and half cream
3oz ‘Milkadamia’ macadamia milk
10ml macadamia syrup
2g roasted macadamia nuts

Simmer the half and half cream in saucepan
Pour hot cream over chocolate and whisk into ganache
Steam the macadamia milk to 155F and pour over ganache with macadamia syrup, mix well
Sprinkle crushed macadamia nuts on top
Enjoy with Aloha!

‘Brok Da Mout’ Hot Chocolate

35g Fleur de Cao™ 70% Dark Chocolate
5oz coconut milk
10g honey ginger sauce (see below)
10ml hibiscus ginger tea concentrate (see below) 

Melt dark chocolate in saucepan
Steam coconut milk with melted chocolate together to 155F
Pour over honey ginger sauce and mix well
Add hibiscus ginger tea concentrate

Honey Ginger Sauce
50g ginger, chopped into small pieces (or blend for stronger ginger taste)
50g honey
100g water

Place all ingredients in a saucepan and bring to a boil
Reduce heat and simmer for 30 mins
Can be stored in refrigerator for up to seven days

Hibiscus Ginger concentrate
50g hibiscus ginger team from Firepot Nomadic Teas
100g water
50g sugar

Place all ingredients in a pot and bring to a boil
Reduce heat and simmer for 5 mins
Can be stored in refrigerator for up to seven days