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Pick 5: Cold Weather Calls for Hot Cocoa

This has been one of those wacky weather weeks where no matter how bright the sky is outside, we just want to stay indoors. One of the sheer comforts we enjoy during chilly temperatures is a warm mug of hot chocolate. The radiation of heat as our hands cradle the ceramic, the steam rising to our faces as we lift to take a sip and the marshmallow mustache we can rarely avoid. We rounded up a few piping cups of joy for you to sip on this weekend.

Chick-a-Biddy's Hot Chocolate

Chick-a-Biddy's Hot Chocolate

Park Bar
150 Walton Street, Atlanta
If you like pina coladas, then head to Margaritaville. Chocolate and coconut on the other hand, is offered a few strides from Centennial Park at Park Bar. Their “Hot Coco Lada” is a boozy mix of hot chocolate, Parrot Bay coconut rum and banana liqueur. A warm cup of this is a great companion while you stroll around the park.

264 19th Street NW, Atlanta
Kids want hot chocolate. You want to finish errands. Swing by Chick-a-Biddy in Atlantic Station and serve them the classic. Nothing is more nostalgic than organic milk and chocolate. With their smiles they won’t even notice their whipped cream noses.

No Mas! Cantina
80 Walker Street SW, Atlanta
No better way to get “caliente” than with the “Chocolate Azteca” to fire up your taste buds. The smoky taste comes from the dark chocolate, cinnamon and chili de arbol. Make sure to order it with an authentic accent, its “chocolat-ay,” comprende?

Cacao Atlanta
1046 N. Highland Avenue, Atlanta
(404) 892-8202
If you prefer to be your own mixologist, purchase Cacao’s hot cocoa mix. Produced locally in Inman Park, its about as local as you can get. Mix up a batch for the kids, then add a shot of Bailey’s and drop of Gran Marnier for a take on Meehan’s Public House’s version.

Cibo e Beve
4969 Roswell Road NE, Sandy Springs
“Put de orange in de cocoa-nut” has a name as clever as the flavors blended in it. Think Nutella and candied oranges. Cibo e Beve shares their recipe below.

  • 2 oz heavy whipping cream
  • 1 ½ oz  75% Tanzanian chocolate
  • 1 tbsp valrhona cocoa
  • 1 ½ oz.  35% milk lactee (or semi-sweet chocolate)
  • ½ oz combier
  • ½ oz Frangelico
  • 1 giant marshmallow
  1. Bring the milk and cream to a boil.  Blend in cocoa powder.
  2. Pour hot liquid over chocolate and stir until melted.
  3. Top with house made marshmallow disc and brulee with brulee torch.  (if you don ‘t have a torch, stick the mug on top of a cookie sheet and broil in the oven for 1 minute on high.
  4. Serve in a nice tall mug.

-By Alexa Lampasona for the Food & More blog

3 comments Add your comment


January 10th, 2014
10:39 am

Park Bar is near Centennial Olympic Park, but I don’t think that’s near the Beltline, is it? If it is, I don’t think it’s one of the developed stretches.

[...] Pick 5: Cold Weather Calls for Hot Cocoa [...]

Alexa Lampasona

January 10th, 2014
5:09 pm

Hi Richard- thanks for catching! I changed it :)