Chef-owner Stephanie Samuels imports chocolate from Spain for her super-thick Barthelona hot chocolate, which is then topped with vanilla-bean whipped cream, offered in a "short" size for kids. Read more.
Though some of Rick Bayless’s complex hot cocoas are more adult-oriented, the Classic (with two-percent milk) and Ultra (with whole milk) are like delicious chocolate soups. Read more.
There are seven varieties of hot chocolate, ranging from light (milk chocolate) to medium (with caramel) to dark, and including twists like Black and Tan, which is part hot chocolate, part hot fudge. Read more.
Pastry maven Judy Contino extends her talents to a single kind of hot chocolate, made from melting chocolate with a barely-there touch of orange zest and cinnamon. Read more.