I can admit that my standard of excellence is a traditional Mexican HC, dark, unexpectedly spicy, frothy and very light on sweetness. This of course is not the norm and hard to find , I accept that. However in this day and age in a multi-cultural city like New York it is my opinion and goal as a HC activist is that
1) at least some sort of HC should be offered along with all the varieties of Tea and Coffee on the menu at most decent restaurants.
2)Those that do offer HC should offer more than one variety such as a spicy and an unsweetened variation.
1) MAISON KAYSER @ 326 Bleecker
This clean and well lit world wide chain offers exceptional service by waiters and waitresses dressed oh so French- as to practically look like mimes. Serves a respectable cup, with steamed milk and a rich french chocolate syrup, although we asked for Cinnamon, the dose was either too light to be tasted or forgotten
2) SERENDIPITY THREE @ 225 East 60th Street
Iconic New York, with long waits, blue stocking set and famous for Frozzen Hot Chocolate. The relatively expensive (7$) Hot cocoa is served in an under sized cup for the amount of whip cream piled on top considering the reputation this place has for over the top serving size. If one
either eats the cream to get to the beverage or tries and stir the cream in, the drink will cool
either from the cold cream or the time it takes to eat through the snow drift. The pluses are the
whip cream is real and barely sweetened. Cinnamon, shaved chocolate and orange peel are
embedded in the top of the cream. However the cocoa in the cup is not rich or dark enough.
3) Cafe Cubano @ Prince and Mott (several locations)
A cozy cafe and bar serves 'traditional' Mexican hot cocoa in the sense that it is probably Nestles 'Abuilitta ' brand is equivalent to SwissMiss. (not notable) The milk is steamed and foamy but not hot enough and the serving size, a heavy old fashioned coffee cup is not generous. No garnish on top.
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