Upgrade your Swiss Miss to one of these winter warmers

At Delicatessen, your hot chocolate comes with a side of beignets.

Caledonia Bar

1609 Second Ave., 212-879-0402

Warm up at this Scottish pub with an adult beverage that tips its hat to the homeland: Its Winter Whisky Warmer features Auchentoshan Lowland Single Malt Scotch Whisky, Spanish hot chocolate powder and Scottish double cream.



R Lounge


714 Seventh Ave., 212-261-5200

The restaurant inside the Renaissance New York Times Square Hotel is serving five different types of Belgian hot chocolate for locals and tourists alike, including three seasonal varieties. Top yours off with the chef’s homemade marshmallows, fresh fruit and chocolate shavings, and, if you’re a grown-up, Grand Marnier, Rum, Franjelico or Bailey’s. Bonus: Your purchase comes with a free piece of peppermint bark.

Havana Central

151 W. 46th St., 212-398-7440

2911 Broadway, 212-662-8830

For a spicy sipper, order the Cuban restaurant’s Latin hot chocolate with rum. It’s flavored with vanilla, cinnamon and a dash of red pepper.



Delicatessen


54 Prince St., 212-226-0211

Chef Kate Cowan’s hot spiced chocolate — made with star anise, cinnamon sticks and cloves — is served along passion fruit champagne beignets.



The Library Hotel


299 Madison Ave., 212-983-4500

The Chocolate Cherry concoction being served at the hotel’s bar, Bookmarks, and bistro, Madison & Vine, adds rum, chocolate liqueur and cherry marnier to the traditional drink.



Ritz Carlton New York, Central Park


50 Central Park S., 212-308-9100

At the Ritz, pair your gourmet hot chocolate — in flavors like Candy Cane Cocoa, Seasonal Chocolate Spice and Raspberry Truffle — with handcrafted s’mores that you’ll build yourself at your own private hibachi in the hotel’s Star Lounge.



New Leaf Restaurant & Bar


1 Margaret Corbin Dr. 212-568-5323

Valrhona Chocolate is at the base of executive chef Scott Campbell’s creation, and it’s topped with a homemade lavender marshmallow.

Cocktail of the week

Hennessy Coco

Make your own spiced-up twist on the favorite.

    1 ½ oz. Hennessy V.S

    6 oz. hot chocolate (recipe below)

    ¾ oz. spiced syrup (recipe below)

    3 drops pure vanilla extract

    Heavy cream, shaved       nutmeg and dark chocolate for garnish

Hot chocolate recipe:

    2 cubes quality 70 percent dark chocolate for baking

    2 cups 2 percent organic milk

Directions: Add milk to pot over medium heat. Chop chocolate into smaller bits and add to the hot milk, stirring to combine. If you were to do this recipe for drinking by itself, you would need to add some sugar to taste.

Spiced syrup recipe:

    1 cup sugar

    1 cup water

    12 cloves

    6 allspice pods

    4 cinnamon sticks

    1 nutmeg

    1 star anise pod

Directions: Add all ingredients to a pot over high heat and bring to a boil. Once boiling, remove from heat. Allow to cool before straining off any particulates.

Coco assembly:

Add all liquids except heavy cream to a heat-proof glass. Layer heavy cream over the top to desired amount. Garnish with grated  nutmeg and dark chocolate.



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