Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Mr. Trustee's hot chocolate season
Ice cream counter serves hot beverages, with or without a shot of booze
Candy cane hot chocolate, marshmallow hot chocolate, and mulled cider
When I covered Mission Hills’ Mr. Trustee ice cream counter on its sweltering opening day this summer, I did not anticipate revisiting the spot on a cool winter afternoon. Nor did I expect to be walking away with a shot of bourbon.
Then here I was again, standing on the corner of Goldfinch, back at the simple window counter awaiting something sweet. Not a frozen treat, but something steamy: hot chocolate.
The Trust Restaurant Group’s soft serve ice cream business introduced a cold-weather offering just in time for the holidays, that should continue on through the San Diego winter. And as should be expected from a family of restaurants that prizes high-end ingredients, scratch cooking, and presentation, these hot chocolates have a little more going for them than a couple of floated marshmallows.
Ice cream counter at the corner of Goldfinch
For starters, Mr. Trustee uses single-origin Colombian chocolate heated melted into milk and heavy cream, with salt and vanilla for added complexity. The drinks launched with candy cane and marshmallow options: the former topped with peppermint Chantilly (whipped cream) and candy cane garnish, the latter with marshmallow fluff and a graham cracker gingerbread man.
If dairy’s not your thing, go for the hot cider, pressed fresh with Julian-grown apples, and mulled with nutmeg, star anise, fresh ginger, brown sugar, and a hit of black pepper, dressed with sliced apples and cinnamon stick.
These six-dollar options would be plenty to create tough choices for kids. Presenting a tough choice for adults are the options to booze up the chocolates for an additional six bucks. That’s a shot of Bailey’s Irish cream in the candy cane hot chocolate, Maker’s Mark bourbon in the marshmallow, and Basil Hayden’s dark rye in the cider.
That’s a literal shot, packaged separately to be added at home, as I learned when picking up my marshmallow hot chocolate. I also belatedly realized that despite the name, marshmallow fluff is pretty impenetrable, so bourbon will roll right off a thick layer of it. But once I stirred a hole into the fluff and actually got the whiskey inside my drinking chocolate, it proved an excellent start to the holiday season, and at the same time a uncharacteristically warming finish to a very long year.
Here's something you might be interested in.
Mr. Trustee's hot chocolate season
Ice cream counter serves hot beverages, with or without a shot of booze
Mr. Trustee's hot chocolate season
Ice cream counter serves hot beverages, with or without a shot of booze
Candy cane hot chocolate, marshmallow hot chocolate, and mulled cider
When I covered Mission Hills’ Mr. Trustee ice cream counter on its sweltering opening day this summer, I did not anticipate revisiting the spot on a cool winter afternoon. Nor did I expect to be walking away with a shot of bourbon.
Then here I was again, standing on the corner of Goldfinch, back at the simple window counter awaiting something sweet. Not a frozen treat, but something steamy: hot chocolate.
The Trust Restaurant Group’s soft serve ice cream business introduced a cold-weather offering just in time for the holidays, that should continue on through the San Diego winter. And as should be expected from a family of restaurants that prizes high-end ingredients, scratch cooking, and presentation, these hot chocolates have a little more going for them than a couple of floated marshmallows.
Ice cream counter at the corner of Goldfinch
For starters, Mr. Trustee uses single-origin Colombian chocolate heated melted into milk and heavy cream, with salt and vanilla for added complexity. The drinks launched with candy cane and marshmallow options: the former topped with peppermint Chantilly (whipped cream) and candy cane garnish, the latter with marshmallow fluff and a graham cracker gingerbread man.
If dairy’s not your thing, go for the hot cider, pressed fresh with Julian-grown apples, and mulled with nutmeg, star anise, fresh ginger, brown sugar, and a hit of black pepper, dressed with sliced apples and cinnamon stick.
These six-dollar options would be plenty to create tough choices for kids. Presenting a tough choice for adults are the options to booze up the chocolates for an additional six bucks. That’s a shot of Bailey’s Irish cream in the candy cane hot chocolate, Maker’s Mark bourbon in the marshmallow, and Basil Hayden’s dark rye in the cider.
That’s a literal shot, packaged separately to be added at home, as I learned when picking up my marshmallow hot chocolate. I also belatedly realized that despite the name, marshmallow fluff is pretty impenetrable, so bourbon will roll right off a thick layer of it. But once I stirred a hole into the fluff and actually got the whiskey inside my drinking chocolate, it proved an excellent start to the holiday season, and at the same time a uncharacteristically warming finish to a very long year.
Comments