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When Jacques Torres began offering creamy, rich hot chocolate out of his first store in Brooklyn’s DUMBO, it was one of a few places that started reintroducing New York’s to the well-made classic hot chocolate, not the watery powder packets that had become acceptable practice. Even today, the decadent drink, made with 2% milk, is served up fresh, piping hot, and thick, and full of rich melted chocolate.

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After Eataly opened last year, few expected them to be serving up on the best hot chocolates in town. At their Lavazza cafe, the cioccolata con panna is rich, dark, and sweet without being cloying. Get the cup topped off with a dollop of fresh whipped cream for a real dessert treat.

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City Bakery is considered the foremost place to get a hot chocolate in New York. Their cup of pure delicious chocolate is so thick and creamy, you’d think that they just melted down bars of dark chocolate, and topped it off with a homemade marshmallow. Be sure to stop by in February when they have their “Hot Chocolate Festival,” which includes a featured hot chocolate flavor every day.

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Van Leeuwen is known for their artisanal, organic ice cream, and being one of a few places that uses Michel Cluizel chocolate. That love of Michel Cluizel rides over into their hot chocolate which is made with their 99% cocoa. A frothy flavorful cup is what you’ll be served up, the perfect accompaniment to a hot fudge sundae.

(credit: Siobhan Wallace)

Chef Francois Payard does everything to perfection, and his hot chocolate is no different. This gilded lily of hot chocolate is made with heavy cream and milk, pushing the thickness envelope to an almost milkshake-like texture. The luscious drink is almost a meal in a cup, so come prepared with someone to share it with.

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Siobhan Wallace is the co-founder of BlondieandBrownie.com.