Five Knockout Hot Chocolates To Sip in Sydney

Maybe you’re a hot chocolate die-hard, or maybe you’re like me: once every winter, the temp drops to such a cursed degree that I simply must have a hot choccie. And it must be a good one.

Any one of the following cups would do the trick.

Pantry Story, Stanmore

This outstanding Stanmore bakery pushes the creativity boat out further and further with every week – hello, jiggling capybaras and golden char sui pies. The winter drinks special is no different: a sticky, house-made truffle marshmallow – skewered and scorched – capping off the rich cup of chocolate.

Rivareno, all Sydney stores

The small-batch Italian-born gelateria is loved by the likes of Peter Gilmore, Jacqui Challinor and O Tama Carey. And while you could argue it’s too chilly for a scoop right now, the spectacularly rich, winter-only Italian hot chocolate is a happy sub-in. The OG pour is getting a snazzy Bacio edge this year, with pure hazelnut paste stirred in too – add a scoop of hazelnut gelato for a hot-cold treat.

Bills, all stores

The hot choc at Sydney’s cafe darling is just as you’d expect: beautifully simple, using high-quality ingredients. Your cup arrives with a helping of dark Callebaut chocolate buttons melting under frothy milk. Stir it in – or enjoy spoonfuls of the silky choc.

Noon, Manly

If you’re after a rich, dark pour, this beachy cafe has a winner – using Birdsnake, the Melbourne-made boutique chocolate house. The Noon team stirs in the 45 per cent dark powder, made with Ecuadorian cacao. A simple, perfect pick-me-up next to a sesame-studded choc-chip and tahini cookie.

Manon Brasserie, CBD

This grand marble-covered brasserie in the Queen Victoria Building is known for its French chocolat chaud. And it arrives with all the elegance you’d expect in Paris. A silver jug pours the silky, molten mix of cream, milk and Valrhona chocolate, ready for you to stir in spoonfuls of whipped cream. The French dining room is open early till late every day, always servicing your hot-choc needs.