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Boston’s Top 5 Hot Chocolate Havens

Braving the chilly January temperatures in Boston? Warm up with hot chocolate! Discover the top five places based on local reviews to savor a decadent cup this winter.

1. L.A. Burdicks, 220 Clarendon Street

 

Renowned for its European-inspired chocolates, L.A. Burdicks in the Back Bay offers a picturesque setting to enjoy hot chocolate from various countries. Don’t miss the chance to take home their famous drinking chocolate in a bag fully equipped with a whisk. The cup and saucer set is also available for purchase.

 

2. Thinking Cup, 85 Newbury Street

 

Thinking Cup’s French hot chocolate, made with 60% dark chocolate, provides a rich and creamy experience. With multiple locations, it’s a go-to spot for those seeking a less sweet but delightful hot chocolate that will have you saying, “délicieux!”

 

3. Caffé Vittoria, 290-296 Hanover Street

 

Established in 1929, Caffe Vittoria in the historic North End serves up a smooth and decadent hot chocolate topped with a mountain of whipped cream. It’s a delightful choice for cold winter days. 

 

4. Jaho, 116 Huntington Avenue

 

Jaho Coffee Roaster & Wine Bar offers Japanese-inspired hot chocolates with unique flavors like red velvet and cookies-n-cream. Warm up with a cup and enjoy the special cocoa powder artwork or whipped cream topping. 

 

5. Oakleaf Cakes, 12 Westland Avenue

 

Located in the Back Bay, Oakleaf Cakes serves baked-from-scratch, brewed-to-order hot chocolate. Customize it with flavors like caramel and savor the experience with a massive handmade marshmallow on top. 

 

These hot chocolate spots promise a cozy respite from the cold, each offering a unique and delightful experience. Enjoy your winter indulgence!

 

If you know of a place to get hot chocolate in Boston and want to share, email: communications@fisher.edu with an image of your favorite hot chocolate and you’ll be entered to win a gift card for a hot chocolate nearby! Submissions are due February 14th,2024  and the winner will be announced later that day. 

 

By: Elsie Bailey