Calling all family travelers with a sweet tooth! October marks the celebration of National Dessert Month. Head to these hotels to sample over-the-top desserts.
Indulge in a dessert version of a classic beverage. The Piña Colorado plays on the texture and ingredients of a piña colada to bring a tropical taste to Colorado. The dessert features a gluten-free coconut cake, stewed pineapple mint, coconut rum foam and maraschino cherry caviar.
The Grand Cayman resort serves a contemporary spin on the classic baked Alaska. A childhood favorite of pastry chef Thomas Zimmermann, his version features chocolate mud cake, salted caramel, mandarin orange sorbet and chocolate semifreddo, all flambéed with dark Cayman rum.
Executive Chef Javier Carballo draws inspiration from his background for ricotta doughnuts at the on-site restaurant, The Social Club. The house-made doughnuts are served with espresso hazelnut and dulce de leche dipping sauces.
Located in San Francisco, The Clancy offers a fall-inspired version of dulce de leche. Executive Chef Nelson Ramirez serves his version with pomegranate, coconut caramel sauce and crushed walnut at on-site Seven Square Taproom.
The California property offers guests a s’mores experience. Pastry chef Ulises Rodriguez puts a twist on the classic treat. Rodriguez’s version is made with a chocolate cracker, hazelnut ganache, Valrhona chocolate and burnt marshmallow ice cream.
The property’s signature restaurant, Jack Dusty, serves a fan-favorite coconut rum cake. The tropical dessert features fresh coconut, oven-roasted mango, crushed pineapple and Pusser’s British Rum.
It’s time to start dreaming of your next family trip. Here’s some destination inspiration for you. Take a visual journey through Buenos Aires, Argentina, with us.
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