Los Angeles, CAHot Chocolate

L.A. Taco calls this Koreatown Oaxacan institution, a James Beard America's Classics winner, an L.A. classic for hot chocolate made with milk or water mixed with tablets imported from Oaxaca, tasting of sugar, cinnamon and almonds. Co-owner Bricia Lopez tells the outlet the Chocolate de Agua lets the chocolate flavor come through, while the Chocolate de Leche brings a creaminess suited to colder days, and cups are frothed at the table. Order the Chocolate de Agua for the more traditional version, per Lopez's own comparison.

L.A. Taco says hot chocolate at this Eagle Rock deli and restaurant is frothier, thicker and creamier than at other Oaxacan spots around the city, made straightforward on spice but finished with toasted almonds on top. The outlet notes those wanting more can order Abuelita's Mocha Latte instead, also built on Oaxacan chocolate. Order the classic hot chocolate first for the almond topping the outlet calls out, saving the mocha latte for a caffeinated version.

Time Out's guide to the city's chocolate shops notes that beyond its Belgian-made chocolates sold by weight, this shop also offers decadent cups of hot chocolate, coffee and sandwiches, with a small patio to sit outside. The magazine frames it as worth the extra time if you're not just there for a boxed gift. Order the hot chocolate to go with a sandwich if you're settling in on the patio rather than picking up a box to leave.