San Antonio, TXHot Chocolate

San Antonio Magazine's hot chocolate date guide describes this Creamery building cafe's Mexican hot chocolate as mellow as Abuelita's, served in a pink ceramic cup with a crown of whipped cream and a dusting of cinnamon. The magazine frames the five picks as date spots, so the presentation matters as much as the drink itself here. Order the Mexican hot chocolate in the pink cup, the specific serving the magazine calls out for a Tobin Hill afternoon.

San Antonio Magazine calls the hot chocolate at this Jones Avenue coffeehouse and bakery smooth, sweet and creamy, listing it from the cafe's own Not Coffee menu as the right balance against a caffeine order. The guide treats it as a straightforward, well-made cup rather than a dressed-up specialty drink. Order it off the Not Coffee menu alongside something from the bakery case, the pairing the roundup implies by grouping the drink with the shop's baking.

San Antonio Magazine's roundup describes the hot cocoa at this Pearl district coffee bar as rich, with a flower artfully traced in the foam and served in an outsized white ceramic cup. The presentation is part of the pick, the magazine notes, alongside the flavor. Order the hot cocoa in the oversized cup and take it out to the Pearl's public courtyard, the setting the guide pairs it with for a San Antonio date.

San Antonio Magazine's hot chocolate guide praises this downtown French patisserie for a no-frills cup: no foam, no whipped cream shag, just good hot chocolate. The magazine pairs it with the bakery's own Petit Dejeuner Classique breakfast plate rather than a dessert. Order the hot chocolate sweet, alongside the Petit Dejeuner Classique, the combination the guide names for a straightforward morning stop among the croissants and eclairs this patisserie is already known for.

San Antonio Magazine closes its hot chocolate date guide with this Blue Star Arts Complex coffee bar and lounge's Boujie Cocoa, made in a Mayan variety with cinnamon and chile, or in a peanut butter version. The magazine treats the drink as a specialty rather than a standard cocoa, worth the trip for the spice alone. Order the Mayan Boujie Cocoa for the cinnamon and chile the magazine calls out, or the peanut butter version as the alternative it names.