The Best Methods to Enjoy Hot Chocolate During the Winter Months

Even if you cant recall your very first taste of hot chocolate, the memory of that warmth often lingers. For me, it was always about a green Stanley thermos brimming with instant cocoa mix, stubborn clumps floating on top no matter how much I stirred. My parents carried that thermos on camping trips and brought it out on icy days in Texas after we slid around on sleds made from trash can lids and cookie sheets. My older sister meticulously counted our mini marshmallows to ensure fairness, then patiently stirred hers with a candy cane until they melted. I, on the other hand, could never waitburnt tongue and raw throat were part of the thrill.

What she instinctively understoodand what I later realized when my son ordered his first chocolat chaud in Parisis that hot chocolate is more than a drink. Its a ritual, a memory maker, a simple comfort that carries nostalgia and joy in every sip.

Hot chocolate culture in the U.S. has evolved far beyond those thermos-filled winters. Today, chef-inspired creations dominate menus, and entire establishments transform into temporary cocoa havens for adults. Seasonal pop-ups like Tinsel & Tonic at the Grand Geneva Hotel & Spa in Wisconsin offer boozy hot chocolates, while Omni Hotels Blitzens Bar across multiple locations serves luxurious Gilded Grinch hot chocolate with Dubai chocolate, pistachio whipped cream, and caramelized kataifi in a golden mug.

Across the country, sipping chocolate from France and Italy now graces menus, alongside spicy versions from Mexico and Ecuador served alongside traditional treats. In Portland, Oregon, chef Gregory Gourdet draws on his Haitian heritage with chokola, a winter specialty featuring cinnamon, star anise, and toasted ginger marshmallow. In Atlanta, Georgia, Saints + Councils cozy fireside service offers elaborate creations like Peanut Buttercup hot chocolate with peanut butter-infused whipped cream and crumbled Reeses on the rim.

New York City sees crowds forming for hot chocolates adorned with toasted marshmallow halos and limited edition frozen blends. Rockefeller Centers Aprs Skate Chalets pair customizable cocoas with the classic skating experience, served in candy cane tubes. In St. Louis, Missouri, the La Fte pop-up at Le Meridien St. Louis Clayton combines firepits, DIY smores, and a unique European-style drinking chocolate with chocolate-dipped caviar spoons, hinting at a new hot chocolate trend.

Experimentation with flavors and toppings has made hot chocolate increasingly personal. The Graceful Ordinary in Illinois offers flights of four European-style chocolatespeppermint, Mexican, hazelnut, and bourbon caramelserved with matching candies and cookies, spiked or not. In Washington, D.C., CUT Above pairs its three rich hot chocolatesClassic, Gingerbread Bliss, and Smore the Merrierwith cookies crafted to enhance each flavor. Hilton Orlandos hot chocolate bomb bar allows guests to select milk chocolate, peppermint, or salted caramel bombs, then customize toppings as hot milk brings the cocoa to life.

High-end interpretations also have their spotlight. At The Remedy bar in Colorados Four Seasons Vail, the Haute Chocolate comes with a delicate chocolate tuile, housemade marshmallow, and Chantilly crme. Grand Hyatt Deer Valley in Park City, Utah, offers High Chocolate, a spectacle requiring a 24-hour reservation, where cotton candy melts into thick French-style hot chocolate as melted chocolate cascades on top.

There has never been a more inventive time for hot chocolate in America. With chefs and restaurants pushing boundaries, every cup invites warmth, indulgence, and the chance to slow down and savor winters sweetest pleasures.

Author: Jackson Miller