Forget Swiss Mix — hot chocolates throughout the city are getting a serious upgrade, thanks to new flavors, better ingredients and, in some cases, a shot of liquor. We round up five of NYC’s most extravagant cups of cocoa, including two brand-new concoctions (salted tequila hot chocolate, anyone?) and three tried-and-true favorites (Nutella hot chocolate!).
Salted Tequila Hot Chocolate
The Betony, 41 W. 57th St. ; 212-465-2400
Happy hour just got a little sweeter thanks to Eamon Rockey, general manager and cocktail whiz at the Betony. The winter addition to the restaurant’s menu – which opened just last May – puts an adult spin on the childhood classic with salt, molasses and añejo tequila. “My favorite version of hot chocolate as a kid was the Abuelita Mexican-style hot chocolate, spiced with cinnamon and salt. I used that as my inspiration,” says Rockey. The Betony uses 70 percent Valrhona chocolate and locally sourced milk from Battenkill Valley Creamery in upstate New York to bring their warm concoctions to life.
And while some may question the tequila-and-chocolate combination, Rockey insists it’s a no-brainer. “When a tequila made from good agave sits in a barrel that’s been properly toasted for several months or years, it takes on incredible flavor profiles. I’m constantly aware of vanilla and salt when I taste añejo tequila, which are natural bedfellows for chocolate to co-exist.”
Not in a liquor mood? The Betony also serves up classic American and Italian-style non-alcoholic hot chocolates as well.
Info: $15
Recipe: Yields 10 portions
1 lb. 70 percent Valrhona chocolate
2 oz. honey
2 oz. molasses
1/4 vanilla bean, scraped (or 1 tbsp. vanilla extract)
1 tsp. kosher salt
15 oz. añejo tequila
Milk as needed to serve
Combine the chocolate, honey, molasses, vanilla and salt in a metal bowl and rest the bowl over a pot of simmering water; slowly melt while stirring constantly. Once smooth, pour onto a sheet tray lined with plastic and allow to cool at room temperature. Once completely set, cut the base into 3.5-oz. portions.
For one serving, heat 2 oz. milk in a small pot over a medium flame and add one portion of the hot chocolate base. Continue to stir until smooth. Pour into a warm mug and stir in 1.5 oz. añejo tequila.
Peanut Butter Hot Chocolate
Three Tarts, 1 W. 59th St. ; 646-755-3232
Are Reese’s Peanut Butter Cups your guilty pleasure? Then be sure to swing by Three Tarts in the Plaza Food Hall, where baristas are serving up the liquid version in the bakery’s Peanut Butter Hot Chocolate.
The drink originated four years ago during Three Tarts’ annual hot chocolate month, held every February, and became so popular that owner and founder Marla D’Urso made it a permanent addition to the winter menu alongside their standard hot chocolate. “Peanut butter and chocolate . . . it’s just one of those combinations that always works,” she says of the drink’s popularity.
Top off your cocoa with one of Three Tarts’ homemade marshmallows, including cinnamon, chocolate rosemary mango and espresso – or D’Urso’s personal favorite, raspberry. “It’s like drinking a peanut butter and jelly sandwich,” she gushes.
Is there a hot chocolate flavor you’d like to see someone create? Three Tarts will be taking customer suggestions for a new flavor in February during their next hot chocolate month.
Info: $4.50 for 12 oz., $5.50 for 16 oz.
Recipe: Yields 4 servings
4.5 oz. semi-sweet chocolate, chopped fine
1 1/8 cups non-fat powdered milk
3 tbsp. + 1 tsp. granulated sugar
3 cups whole milk
1/3 cup smooth peanut butter (we use Skippy)
Heat the milk in a heavy 2-quart saucepan. Once it comes to a simmer, take it off the heat. Carefully add sugar, chocolate and powdered milk into the hot milk and blend with an immersion blender. Add peanut butter and blend until smooth.
Mezcal Hot Chocolate
The Cannibal, 600 11th Ave. ; 212-582-7940
Chai lattes and hot chocolates – two of winter’s most popular drinks – morph into one ultimate cold-weather beverage at the Cannibal Beer & Butcher, which recently opened a location in the Gotham West Market. The mezcal hot chocolate joined the menu just last month after a string of cold days hit the city, and bartender Bill Brooks wanted a warm cocktail that would complement the menu.
“Our chef uses chai spices in a couple of our dishes, so I wanted something that would bounce off of his food but also be a bit different,” confides Brooks. “Chai spice has a warming, comforting flavor that customers seem to love.”
A shot of mezcal adds a smoky note to the beverage, which is served with marshmallows on the side. If you want a bite to eat as well, Brooks recommends an unusual pairing: chicken liver mousse with cocoa nibs and onion jam. “There’s a touch of chai spice in the mousse, and the cocoa nibs tie everything together.”
Info: $13
Recipe: Yields 1 serving
Chocolate Mix:
1 cup Valrhona dark cocoa powder
1/2 cup sugar
1/4 cup chai spice
4 tbsp. salt
2 oz. chocolate mix
1.5 oz. mezcal
.75 oz. heavy cream
Hot water, marshmallows
Add the chocolate mix, mezcal and cream together in a mug and mix until combined. Pour hot water to fill and top with marshmallows.
Spicy Hot Chocolate with Caramel Marshmallows
Dream Downtown, 355 W. 16th St. ; 212-229-2559
Sugar, spice and everything nice, that’s what hot chocolates are made of – or at least they are at Dream Downtown, where executive pastry chef Mauricio Santelice has whipped up a hot chocolate that keeps guests coming back for more.
“Hot chocolate is the perfect winter drink. I’ve enjoyed it while growing up and even as an adult, it’s a timeless classic,” professes the Chilean-born Santelice. “I enjoy taking a classic dessert – or in this case, a dessert drink – and putting my own touch on it.”
A toasted poblano pepper is boiled in heavy cream to add a kick to each batch, while homemade caramel marshmallows are piled on top of the finished product to balance spicy with sweet.
Dream Downtown guests, or even just passers-by, can pop into the lobby lounge and ask for the decadent treat, which has been brought back for the winter months.
Info: Price $4.00
Recipe: Yields 4-6 servings
Spicy Ganache Squares:
1 lb. dark chocolate, chopped into small pieces
1 cinnamon stick
1 dry and toasted poblano pepper, chopped
6 oz. heavy cream
1 oz. cocoa
Boil cream with cinnamon stick and chopped poblano pepper. When the cream reaches a boil, remove the cinnamon stick and poblano pepper. Place the chocolate in a bowl and pour the hot cream over the chocolate; mix well until all the chocolate has been dissolved and resembles a pudding in texture.
Using a small aluminum tray, not taller than 1 inch, dust ï¾¹/? oz. of cocoa to cover the bottom of the tray. Pour the ganache in quickly before it sets. Dust more cocoa on top. Let it set in the fridge; after 20 minutes, cut 1-inch square pieces with a small knife and place back in the fridge.
Caramel Marshmallows:
11 oz. sugar
1/2 cup water
2 1/2 tbsp. powdered gelatin
1 tbsp. vanilla extract
5 tbsp. water
1/2 cup powdered sugar
Place the gelatin in a bowl and add vanilla and water. Set the bowl in a bain marie; leave the bowl in the hot water until the gelatin is set.
To make the caramel, mix the sugar and water together in a pot. Bring to boil until the mixture reaches an amber caramel color. Immediately pour the hot caramel into a mixing machine, add in the gelatin and begin to whip the mixture at high-speed. Continue to whip until the mixture is warm and resembles a meringue.
Prepare a small tray dusted with half of the powdered sugar. Using a spatula, spread the marshmallow mix evenly across the tray. Dust using the remaining powdered sugar. Let cool and cut into 1-inch squares.
Boil the milk of your preference and add one spicy chocolate ganache cube into your mug. Pour in the hot milk and mix; top with some caramel marshmallows and enjoy.
Nutella Cream Hot Chocolate
Koffeecake Corner, 1269 Lexington Ave., 143 8th Ave., 775 6th Ave. ; 212-828-2233
The next time your spoon scrapes the bottom of the Nutella jar, don’t despair. The addictive, gotta-have-it-now treat is available in liquid form at Koffeecake Corner’s three Manhattan locations.
“Nutella is addictive because of its rich boldness,” claims Koffeecake Corner general manager Courtney Thomas. “It gives you a real rush because it is so intense, yet delicious.”
Though many cafï¿©s try to imitate the delicious treat with hazelnut flavoring, the taste makers at Koffeecake Corner chose to use actual Nutella, equating the spread to a “legal drug.” It certainly paid off: The three locations combined sell on average 200 Nutella cream hot chocolates a day, a number second only to coffee. And if you’re in need of a morning pick-me-up, Koffeecake Corner also sells Nutella lattes to satisfy your caffeine craving.
Info: $4.50 for 8 oz., $5.20 for 12 oz.
Recipe: Yields 8 cups
1 1/2 quarts whole milk
1 Nutella jar (26.5 oz.)
3.5 oz. 70 percent dark chocolate
Whipped cream
Splinters of caramelized hazelnuts
Cocoa powder
Boil the milk in a large saucepan. Remove from heat and mix in the Nutella and dark chocolate. Blend with hand mixer to create a smooth, silky mixture.
Serve in small soup bowls to optimize the aroma and flavor experience. Top with whipped cream, nuts and cocoa powder to create the ultimate winter drink.