Description
Artisanal Drinking Cocoa $14.00 (Signature 6 oz Lodge Pouch)
Elevate your winter ritual with our Après Ski Club, a heavy-bodied drinking cocoa designed for the peak of the day. This artisanal blend captures the essence of a high-alpine retreat, combining the bold depth of heritage cacao with The Twist: Crystallized Ginger and Smoked Sea Salt for a velvet-smooth texture that defines the “lodge” experience. Intricately crafted for a thick, “Euro-style” consistency, it offers a strikingly well-balanced chocolate profile and a finish as comforting as a roaring hearth. Whether you are returning from a mountain trek or settling into your favorite armchair, this blend transforms your mug into a sanctuary.
The Roastery Ritual This is a true artisanal product. Before opening, give the pouch a vigorous “Roastery Shake” to re-aerate the cacao and integrate the ginger and smoked salt. For the perfect service, create a slurry by mixing 3–4 tablespoons of cocoa with a small amount of hot water or milk to form a smooth paste. Slowly whisk in the remaining 8 oz of steaming liquid until frothy and velvety.
Elevated Service While this blend is a masterpiece on its own, it also provides a sophisticated foundation for those looking to craft a “Spirited Service.” We recommend topping your prepared cocoa with:
The Hearthside: A splash of Spiced Rum or smoky Mezcal to highlight the woodsy, ginger-snap finish.
The Alpine Cream: A splash of Irish Cream for a classic winter celebration.
The Midnight Velvet: A thick pour of oat milk over ice with boba pearls for a chilled chocolate tea-tail.
Please drink responsibly. Alcohol can impair judgment and coordination. If pregnant or breastfeeding, do not drink alcohol.
Flavor Notes Après Glade Runner:
Woodsy and aromatic. A semi-sweet chocolate foundation balanced by a hint of smoke and a lingering, spicy warmth reminiscent of a forest trek.
Brewing Recommendations:
Drinking Cocoa | Heavy Body | Create a slurry with 3–4 tablespoons in 8 oz of steaming water or milk |
Water Temp: Bring to a sub-boil (160°F–180°F).
Milk Temp: Heat until steaming and frothy; do not boil.
Master the Ritual: Recommended Gear
To ensure the perfect temperature and texture for our blends, we recommend these essential tools:
For Silkier Cocoa: Subminimal NanoFoamer – Creates professional microfoam for a velvet finish.
For Everyday Mixing: Zulay Kitchen Milk Frother – Reliable, high-speed blending for a grit-free cup.
For Freshness: OXO Good Grips POP Container – Keeps your estate teas and spices airtight and fresh.
Ingredients:
Whole Milk Powder, Powdered Cream, Powdered Sugar (Sugar, Cornstarch), 100% Cacao Natural Unsweetened Cocoa, Crystallized Ginger, Smoked Sea Salt, and Cornstarch.
Packaging and Blending:
Quite The Stir, LLC York Springs, PA 17372 www.quitethestir.com
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