From Hospitality to Holiday Cheers: Anna’s Story and Festive Drink Recipe

Ingredients

• 4 cups milk
• 1 teaspoon ground cinnamon
• 5 whole cloves
• 2 ½ teaspoons vanilla extract, divided
• 12 egg yolks
• 1 ½ cups white sugar
• 4 cups light cream
• 2 ½ cups light rum (optional)
• ½ teaspoon ground nutmeg

Instructions

1. Combine spices & milk:
   In a saucepan, mix milk, cinnamon, ½ teaspoon vanilla, and cloves. Heat on low for 5 minutes, stirring occasionally. Increase to medium-low and bring to a boil. Remove from heat.
2. Whisk eggs & sugar:
   In a large bowl, whisk egg yolks until light yellow. Gradually add sugar and whisk until light and fluffy.
3. Temper the eggs:
   Slowly whisk in the hot milk mixture into the egg yolk mixture a little at a time to avoid scrambling. Continue until fully incorporated.
4. Cook the mixture:
   Return the mixture to the saucepan. Cook on medium heat, stirring constantly, for about 3 minutes until thickened. Do not boil.
5. Strain & cool:
   Strain to remove cloves. Let the mixture cool for 1 hour.
6. Add final ingredients:
   Stir in cream, remaining 2 teaspoons vanilla, rum (if using), and nutmeg. Refrigerate for 8 hours or overnight.
7. Serve & enjoy:
   Serve chilled and enjoy this rich, creamy holiday classic!

As the Hospitality Manager at OFS, Anna plays a pivotal role in ensuring that every guest and team member feels welcomed and cared for. Whether coordinating seamless experiences for employees or adding her personal touch to visitors, Anna’s attention to detail ensures that nothing is overlooked. And as an added bonus, she’s known for crafting exceptional lattes!

Can you share a bit about your background and what led you to your role as a hospitality manager?

"Oh, it’s all connected! My story starts with a little café I bought from Becky Menke. I worked there from the age of 22 and eventually purchased it. The café, Cool Beans, became a hub for OFS employees. They were regulars, hosting meetings and bringing in tours. My husband and I ran it for about five years before selling it to start a family."

How did that transition to OFS?

"A year after selling Cool Beans, Ryan Menke called me about this hospitality manager role at OFS. At the time, they were building the café and looking for someone to handle food and coffee for the office. It was like a dream opportunity—bringing my background and love for hospitality full circle."

What’s your typical day like as a hospitality manager?

"I start early—around 3 or 3:30 AM. It’s peaceful, and I get so much done prepping food, brewing coffee, and setting up lunches. Mornings are my favorite time to prepare the day for the team and guests. I love being hands-on with everything, from making lattes to planning events."

What’s your vision for the future of hospitality at OFS?

"I’d love to see more connectivity and storytelling. Hospitality is about the details—like sourcing coffee from a sustainable Indiana roaster and composting the grinds to grow flowers for the café tables. My ideal is a cohesive experience that reflects OFS’ values and the story of who we are."

Speaking of values, how do you incorporate OFS’ values into your work?

"Empathy really stands out. Hospitality is about understanding the guest’s experience—anticipating their needs and making them feel welcome. It’s about creating a memorable first impression for everyone who walks through our doors."

Was there a moment that confirmed this was the right career choice for you?

"Definitely when Ryan called me. It felt like a full-circle moment. Having sold the café, which was a bittersweet decision, this opportunity felt like it validated all the hard work and experiences I had poured into Cool Beans."

 Lastly, what does success look like in hospitality?

"When your guests feel comfortable, happy, and appreciated, you’ve succeeded. It’s about creating an environment where they can relax and enjoy their experience, whether it’s a meal, a meeting, or a simple cup of coffee."

Discover more from Anna:

Peppermint Espresso Martini