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We Could All Use A Little Hot Chocolate Right Now
By
Nell Casey
Published Jan 27, 2015
Modified Jan 27, 2015
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courtesy City Bakery
By
Nell Casey
Published Jan 27, 2015
Modified Jan 27, 2015
Share
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In all likelihood, the demon goddess of winter just cleared her throat last night, with many chilling arias still waiting to be performed. But in February, at least, one can combat the seasonal affect disorder and frozen fingers with a mug of hot, molten chocolate at City Bakery's 23rd annual Hot Chocolate Festival.
Starting on the 1st of the month, the bakery's flagship shop on 18th Street will be whipping up a new flavor of hot chocolate each day to stave off the cold. As they've released the daily menus in advance, you can decide whether it's worth the trip for Chili Pepper Hot Chocolate (Feb. 16th), Banana Peel Hot Chocolate (Feb. 7th) or the Tropical Hot Chocolate (Feb. 24th). Sinners should take special note of the 20th and the 27th, when they bakery will be making special bourbon and stout beer flavors, respectively.
Special to this year's festival are two single-origin hot chocolates, made with milk chocolate from Peru and Ecuador, plus a white chocolate flavor—even though we all know that's not really chocolate at all.
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city bakery
hot chocolate festival
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Nell Casey
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