the washington post friday, december 17, 2010 l
4 EZ Sip on this: Hot cocoa hot spots Whenthe temperaturesdrop,nothing
canwarmyouupagainlike a sipof creamy hot
cocoa.At these cafes, cocoa comes spikedwithcinnamonor sprinkledwith sea salt, stirredupwithcreamypeanut butter orpouredso thick anddark, it’s best sippedslowly fromademitasse.Go on, indulge.
ACKC COCOA GALLERY More than a dozen varieties of hot cocoa -- dubbed “TheDivas” take inspiration fromladies of yesteryear. The thick, dark-chocolate “Audrey Hepburn” is refined, the “CarmenMiranda” loadedwith fruit and newthis fall is the “Brigitte Bardot,” a semisweet chocolatewith caramel, whipped creamand a sprinkling of fleur de sel. Best time to go: during the half-price daily happy hour from5to6:30p.m. 1529C 14th St.NW, 202-387-3636; 2003AMount Vernon Ave., Alexandria, 703-635-7917.
www.thecocoagallery.com.
DOLCEZZA This sweet gelato chainlet has a secret: In addition to frozen delights, it serves a thick, European-style cocoamadewith the same dark Valrhona chocolate that flavors its Valrhona Chocolate Amargo gelato. It’s amped upwith bothmilk and creamand sprinkledwith freshly ground cinnamon—heavenly stuff for dunking a churro.
1560Wisconsin Ave.NW, 202-333-4646; 1704 Connecticut Ave.NW, 202-299-9116; 7111 Bethesda Lane,Bethesda,301-215-9226.
www.dolcezzagelato.com.
LOCOLAT ThisBelgian cafe is an oasis of sugar in Adams Morgan.Order amacaroon to pairwith a hot cocoa that comes in five deliciously simple varieties. Spike yourswith a shot ofBelgian espresso for something special. 1781 Florida Ave.NW, Suite A. 202-518-2570.
www.belgiumlocolat.com.
CO CO. SALA Forget
cocktails.Comewinter, the creamy hot cocoas,which comewith an artfully placed marshmallow, are the stars. There are a half- dozen in all, including salted caramel, chipotle and the heavenly standout, peanut butter. If you can’t decide, spring for a cocoa flight and choose three. 929 F St.NW.
202-347-4265.www.cocosala.com.
TAQUERIA NACIONAL Fewother places offer an opportunity to pair your cocoawith
tacos.Madewith Spanish chocolate, wholemilk,marshmallows and chili powder, the sweetwarmer is perfect forwashing down a pair of breakfast tacos. The cocoa is served beginning at 7 a.m. daily until it runs out. 400North Capitol St. 202-737-7070.
www.taquerianational.com.
JAMES M. THRESHER FOR THE WASHINGTON POST Hot cocoa comes with a variety of add-ins, such as espresso or vanilla.
OYAMEL Pots ofMexican chocolate—ubiquitous at brunch—come spicedwith vanilla, cloves and
cinnamon.Don’t let the ingredients fool you: This is a drink that’smore kicky than sweet. Formore
heat, pour in a side order of trendy, smoky mescal. 401 Seventh St.NW. 202-628-1005.
www.oyamel.com.
—Lavanya Ramanathan
WEEKENDSTAFF Editors Debra Leithauser, Amy Joyce, Anne Kenderdine, Amy Hitt Writers Alex Baldinger, Kristen Boghosian, Fritz Hahn, David Malitz, Stephanie Merry, Amy Orndorff, Michael O’Sullivan, Lavanya Ramanathan, Justin Rude Art Director Lisa Schreiber • Layout Editor Twila Waddy • Advertising Shawn McKenna-Deane GETLISTED Weekend lists events as space permits.
Send notices, with date, time, addresses, cost and phone number to
weekendlistings@washpost.com. Please include appropriate heading, Concerts, Stage, etc., in the subject field. Notices can also be mailed to Weekend, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071-5650. Deadline is 10 days before publication. Editorial Content/Free Listings: 202-334-6808 • Paid Advertising/Display Ads: 202-334-5750
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