Miami / South Florida, FL
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Miami New Times picks for hot chocolate, from a Coconut Grove chef's round churros to a Little Havana chocolate factory's expanded drinking-chocolate menu.
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Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in Miami New Times. Updated September 2026.
Ariete · Coconut Grove
Miami New Times calls out the churros and hot chocolate ($8) at chef Michael Beltran's Coconut Grove restaurant, a recipe that comes from his grandfather. The kitchen shapes the churros round rather than the usual long stick, a choice the paper notes practically guarantees sugar ends up on every hand at the table. The pairing runs during lunch service at the Main Highway dining room. Order the churros and hot chocolate together rather than separately, which is how the kitchen built the dish to be eaten.
Oh My Gosh Brigadeiros · Coral Way
Miami New Times singles out the hot chocolate at this Coral Way brigadeiro shop as its most inventive version in the city, crowned with foam and rimmed with Nutella. The paper pairs it with the shop's cake-like churro bonbon, a dulce de leche filled treat meant to be dunked whole into the cup. Order the hot chocolate with at least one bonbon on the side for dunking, since the paper frames submerging the bonbon fully as the intended way to eat it.
Garcia Nevett Chocolatier de Miami · South Miami
This South Miami chocolatier, run by sisters Susana and Isabel Garcia Nevett, serves coffee and hot chocolate alongside its Venezuelan cacao bonbons, caramels and house made marshmallows, Miami New Times reports. The shop uses Key West honey in its caramel and has won International Chocolate Awards medals for bonbons built on single origin Venezuelan cacao. Order the hot chocolate alongside a few bonbons from the case, since the paper frames the drink as one more way the sisters put their Venezuelan cacao to use.
Exquisito Chocolates · Little Havana
Founder Carolina Quijano traced her chocolate obsession to a taste of hot chocolate at a Miami farmers market, and Miami New Times reports her expanded Little Havana factory now pours drinking chocolates on an expanded cafe menu alongside pastries, beer and wine pairings and ice cream. The larger space, more than double the size of her original storefront, keeps the bean to bar process in house from roasting through the finished bar. Order a cup of the drinking chocolate at the new Southwest Eighth Street location, which is built around the cafe the original shop never had room for.