Forget the pallid hot chocolates of your past. The only sort you should ever drink should be thick, dark and rich. It’s a maxim New York upholds with heart-racing cups found across town, from Maman’s inventive take featuring dried lavender to Momofuku Milk Bar’s marshmallow-topped approach.
For me, the king of hot chocs is undoubtedly The City Bakery’s, which by some accounts uses up to 100 grams of the good stuff per cup. It’s pretty much liquid chocolate, and every bit as good as that sounds. The iconic bakery celebrates its much-loved drink each February with daily-changing flavours and it’s in this vein that I’ve made my own – with a twist of Brooklyn IPA craft beer, whose melange of fruity undertones plays off those also found in quality dark chocolate. It’s also topped with an iceberg-size marshmallow, ’cause when you’re going all out …