Today we’re shining a spotlight on two superstar Secrets Society members and their incredible vacation to Secrets Silversands Riviera Cancun! Tom and Linda D., two of our active and dedicated members of Secrets Society, recently cashed in on several rewards they earned by completing social media missions through Secrets Society. Together the couple was able to redeem their points for a romantic dinner on the beach and several spa credits.
If you’re not familiar with Secrets Society yet, it is our online community of Secrets Resorts & Spas social media fans. Secrets Society members complete social media missions in exchange for points toward free Secrets Resorts & Spas merchandise such as t-shirts and towels, as well as on-site rewards for your next vacation including credits to the spa and private romantic dinners!
Keep reading for a sneak peek inside Tom and Linda’s vacation and the incredible rewards they redeemed at Secrets Silversands!
You never know who’s going to pop up at Secrets Silversands Riviera Cancun!
The energy drink brand, MONSTER, recently visited the property as part of an incentives trip. A very special member of the group included Duff McKagan, former bassist of Guns N’ Roses.
- Secrets Silversands Entertainment Manager, Duff’s guests and Duff pose for a picture.
And he sure knew how to put on a show for our guests! The band performed as part of the Monster incentives group, but all of our guests were invited to enjoy the show. Our very own Mariachi band “Voces de la Tierre” was even invited on stage to perform a rendition of the song “Knockin’ on Heaven’s Door” with him, which was a hit!
The crowd absolutely went crazy over the amazing performance. Check it out for yourself here!
We love surprises like these at Secrets Silversands!
At Secrets Silversands Riviera Cancun, our guests are always raving about our signature dessert, the Aztec Soufflé served at our Mexican restaurant, El Patio. It is a truly decadent dessert, offering a wonderful balance of rich Mexican chocolate and a creamy vanilla sauce.
Now you can make this delicious dessert at home! Here’s our recipe for the Aztec Soufflé.
- Cooking spray
- 3 tablespoons granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup fat-free milk
- 3 ounces Mexican chocolate, coarsely chopped (try Ibarra, found in gourmet and Hispanic grocery stores)
- 1 teaspoon vanilla extract
- 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
- 1 large egg yolk
- 1/4 teaspoon cream of tartar
- 6 large egg whites
- 2 tablespoons granulated sugar
Vanilla Sauce Ingredients:
- 1 1/4 cups 1% low-fat milk
- 1 tsp vanilla extract
- 3 tablespoons sugar
- 2 large egg yolks
- 1 dash of salt
- Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
- Combine 1/2 cup granulated sugar, cocoa, flour, salt, and pepper, if desired, in a medium saucepan.
- Gradually add milk, stirring with a whisk until smooth.
- Bring to a boil over medium-high heat; cook 1 minute, stirring constantly.
- Remove from heat; add chocolate, stirring with a whisk until smooth.
- Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
- Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy.
- Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
- Bake at 375° for 30 minutes or until puffy and set.
- Heat 1 1/4 cups milk and vanilla in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently.
- Remove from heat; let stand 30 minutes.
- Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk.
- Gradually add milk mixture to the egg mixture, stirring constantly with a whisk.
Return milk mixture to pan and heat over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk.
- Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly.
Serve the warm chocolate soufflés with the vanilla sauce and enjoy!