It's Juquila from Oaxaca at Guelaguetza
(Credit: Julie Haire)
In a city like Los Angeles, there's abundant opportunity to venture beyond insta-packets of Swiss Miss or the over-the-top muck at Starbucks and indulge in traditional Mexican hot chocolate. Thick and rich, the real deal is brewed with bars of chocolate and cream or whole milk—no powdery stuff or skim milk here. While cinnamon is the predominant spice, recipe variations also throw in vanilla, eggs, salt and even chile for a little kick.
Here are six places across L.A. to get your caliente fix. And for those poor souls who have an aversion to chocolate—or something ridonk like that—we also provide an alternative cinnamony indulgence that's better than sucking on an atomic fireball.
Black Cow
This quaint café is in Montrose, yes, but the masses have caught on to its hot chocolate charms. Expect a crowd and a wait, especially during the weekend brunch hours.
The chocolate: Ibarra.
The dairy: 2 percent milk. Nonfat and soy option also available.
How much for how much: $3.50 for 6 ounces, served in a cappuccino mug.
And, on top: whipped cream and orange zest. A shot of espresso kicks it up to a Mexicali Hot Chocolate.
Leonidas
It may be better known as a purveyor of fancy Belgian chocolate, but the “deconstructed” Mexican hot chocolate is one of the most popular items at any of the locations.
The chocolate: Leonidas dark and milk.
The dairy: choice of whole, nonfat and soy.
How much for how much: three sizes ordered to-go. $2.95 for 12-ounce; $3.30 for 16-ounce; $3.45 for 20-ounce.
And, on top: whipped cream and a dust of cinnamon.
Guelaguetza
The large, bustling Koreatown restaurant is a beloved destination for homey Oaxacan cuisine—and a comforting mug of hot chocolate.
The chocolate: Juquila from Oaxaca
The dairy: whole milk or water. (Please, get it whole. This is hardly the time to skimp out.)
How much for how much: $3.50 for 16 ounces, served in a sizable latte cup.
And, on top: nothing, really. But, traditional sweet bread comes on the side.
Casa de Sousa
This coffee shop—and its phenomenal hot chocolate—offers a much-sought-out respite along Olvera Street. If you've never had Mexican hot chocolate: Must. Start. Here.
The chocolate: a special house blend.
The dairy: 2 percent milk. Soy is available, too.
How much for how much: $4 for 8 ounces in a rustic mug.
And, on top: Foam and chocolate drizzle.
Señor Fred
Go for margaritas and Mexican food in the dark cave of the dining room, just save room for a hot and chocolatey dessert.
The chocolate: Felchlin from Switzerland
The dairy: Oh baby, it’s heavy cream.
How much for how much: $7.25 for 8 ounces, presented artfully in a cup and saucer.
And, on top: whipped cream—with three warm churros for dipping.
Amaranta
This stylized Mexican restaurant has built an impressive tequila menu, but offers something less potent yet equally tummy-warming for the month of December.
The chocolate: Abuelita.
The dairy: 2 percent milk.
How much for how much: $4 for 6 ounces in a coffee cup.
And, on top: a cinnamon stick. Whipped cream and chocolate shavings are optional.
A word on them apples…
‘Tis the season for mulled cider—not that Los Angeles would know anything about it. While the rest of the country seems to have its quintessential spots for the spicy brew, we’re more likely to stir up our insides with an apple martini.
If you happen to inherit a Crockpot this winter, toss some of Trader Joe’s apple cider (not the juice, big difference) with a pinch of mulling spices—a couple of orange slices and a splash of Jim Beam would be grand, if your mom or boss isn’t looking—and go get some writing done. You’ll know it’s ready when it starts smelling like (a drunk) Santa.
Otherwise, you can savor cider at The Cat & Fiddle, which is professionally accented with lemon zest, cinnamon and cloves for $7 that's probably put to better use than buying your brother another sweater.
