Our guests love the delicious home-cooked breakfasts served at the Alpine Chalet Whistler Blackcomb Lodgings. We offer fresh fruit, home-baked goods, and a hot dish that changes everyday. We can accommodate special food needs by request. Après Ski is served during the winter season from 4-5pm everyday. Breakfast and Après Ski are included in the price of the room. Recipes are included below for some of our goodies.

“We enjoyed the beautiful Inn and the scrumptious original breakfasts. We really enjoyed your friendly hospitality. Highly recommended.” 

- Geraldine and Bob, Berks, UK

Breakfasts
We serve delicious breakfasts with a plate of fresh fruit, homemade baked goods such as scones and muffins, and a hot dish such as crêpes or waffles, or savory dishes such as omelets or frittatas. A variety of juices and French-press coffee is also served.

Après Ski
After a day of outdoor winter activities, come back to the Alpine Chalet for homemade cookies, apple strudel or European blueberry cake served with tea or coffee. Enjoy the après ski in the lounge where guests come to relax and warm up near the wood-burning fireplace.

Recipes

Alpine Chalet Muesli
This is a delicious breakfast that gives plenty of energy for a day of activities outdoors!
Ingredients:
1 cup oats
½ cup coconut flakes
½ cup of almonds (sliced or whole)
1 tsp honey
1 Tbsp of each of the following for a total of a ¾ cup: dried apricots, dried cranberries, raisins, hazelnuts and cashews
½ cup plain yogurt

Spread oats and almonds evenly onto a baking sheet and bake at 340o for 10 minutes, then add the coconut flakes to the baking sheet and bake for an additional 5 minutes or until the coconut flakes are golden brown. Remove the baking sheet from the oven and drizzle with a bit of honey then let the baking sheet cool down. Move items into a large bowl and add dried fruit and nuts and mix to create the Alpine Chalet Muesli. Combine ½ cup of the muesli with ½ cup of plain yogurt for a delicious breakfast. Remainder of the muesli can be kept in a jar for up to a month. Bon Appétit!

Scones
Ingredients:
1 ¾ cups sifted white flour
1Tbsp sugar
1 ½ tsp baking powder
dash of salt
1/3 cup unsalted butter
1 cup of a mix of: raisins, dried cranberries, or dried apricots (cut into small cubes)
1 egg
½ cup of milk

Beat egg and milk together in one bowl. Combine all dry ingredients in a separate large bowl. Soften butter and then add to dry ingredients. Mix so that butter is evenly distributed. Then add egg with milk mixture and work fast but don’t over-mix. Use two tablespoons to place small portions of dough onto a greased baking sheet. Bake at 375o for 10-12 minutes or until golden brown. Makes about a dozen.

European-style Apple Strudel
Ingredients
1 ¼ Tbsp dry yeast
2 Tbsp warm water
3 cups all purpose flour
2 eggs
½ cup Crisco
½ cup + 1 Tbsp sugar
1 small tsp. salt
2 Tbsp breadcrumbs
3 apples
2 tsp cinnamon
½ cup of nuts such as hazelnuts, walnuts or pecans

In a small bowl, combine yeast, 1 Tbsp sugar, and water. Mix and then let stand for 5 minutes so that it starts to rise. In a separate large bowl, combine flour, eggs, Crisco, sugar and salt. Once the yeast mix has started to rise, add this to the large bowl and make the dough. Peel the apples and grate them into a separate bowl. Roll out the dough. Sprinkle breadcrumbs on the rolled-out dough which will help keep the juice from the apples in, then distribute grated apples evenly on the dough, leaving a 1 inch border around the perimeter. If using sour apples such as Granny Smith, distribute 2 Tbsps of sugar on top of the apples. Add cinnamon and then nuts onto the apples. Roll up the dough with contents inside and bend dough on each end so as to close the roll. Place on greased baking sheet and then cut 6-8 openings about 2 inches wide on the top-side of the strudel. Bake at 360o for 45 minutes or until golden brown.