{"id":576,"date":"2008-11-09T19:43:02","date_gmt":"2008-11-09T23:43:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=576"},"modified":"2008-11-09T19:48:03","modified_gmt":"2008-11-09T23:48:03","slug":"hot-chocolate-with-grand-marnier%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%83%aa%e3%82%ad%e3%83%a5%e3%83%bc%e3%83%ab%e5%85%a5%e3%82%8a%e3%83%9b%e3%83%83%e3%83%88%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=576&lang=en","title":{"rendered":"Hot Chocolate with Grand Marnier
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Hot Chocolate with Grand Marnier<\/strong>
\nNovember 7, 2008<\/em><\/p>\n

I’m not a big fan of hot chocolate. Hot chocolate I get at coffee shops is usually a little too sweet for me. It has been quite chilly here in MN the last few days and the thought of sipping something hot and chocolaty suddenly sounded good. I used both milk and heavy cream to make it rich and silky. But I was very careful with the amount of sugar to add; I just didn’t want it too sweet. I knew I wanted to add some kind of liqueur, but I had a hard time picking just one kind. After staring at several liqueur bottles for a few minuets, I finally decided on Grand Marnier. I loved the subtle orange flavor in my hot chocolate.<\/p>\n

Hot Chocolate with Grand Marnier: milk, heavy cream, dark chocolate, unsweetened cocoa, sugar, coffee, cinnamon, grand marnier, whipped cream, shaved dark chocolate<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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———–<\/p>\n

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Hot Chocolate with Grand Marnier November 7, 2008 I’m not a big fan of hot chocolate. Hot chocolate I get at coffee shops is usually a little too sweet for me. It has been quite chilly here in MN the last few days and the thought of sipping something hot and chocolaty suddenly sounded good. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-576","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=576"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/576\/revisions"}],"predecessor-version":[{"id":627,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/576\/revisions\/627"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}