St. Louis, MO
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Winter cups around the St. Louis metro, from Cherokee Street Mexican cocoa made with Kakao dark chocolate to a Kirkwood peppermint version and hot chocolate made at a Maplewood chocolate shop.
In season through November 30part of Fall in St. Louis
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Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in St. Louis Magazine and Sauce Magazine. Updated September 2026.
The Mud House · Cherokee Street
This Cherokee Street cafe makes two hot chocolates: White Hot Candy Cane, with white chocolate and house peppermint syrup, and Mexi-Cocoa, with Mexican hot chocolate mix and dark chocolate from Kakao Chocolate in Maplewood. General manager Robyn Niesmann said the businesses have worked together since Kakao was nearby on Jefferson. Order the Mexi-Cocoa for dark chocolate or the candy cane cup for peppermint.
Teleo Coffee · Kirkwood
Teleo makes its original cocoa with housemade chocolate sauce, chocolate milk and whipped cream. Clara's Cocoa adds housemade peppermint and mocha syrups, crushed peppermint and a chocolate drizzle. Choose Clara's for peppermint, or the original for the chocolate sauce.
La Finca Coffee · The Grove
La Finca Cocoa, this Grove cafe's Mexican hot chocolate, uses a chocolate and cinnamon powder that works with oat, almond, soy or coconut milk. Order it with oat milk for a dairy-free cup.
Crave Coffeehouse · Gate District
This Gate District cafe has served a cinnamon-roll hot chocolate made with white mocha sauce and caramel syrup. It was a monthly feature, so check the board before ordering.
Kakao Chocolate · Maplewood
Chief chocolatier Brian Pelletier makes hot chocolate mixes with fine cocoa powder and bits of real chocolate. Flavors served at the Maplewood counter include traditional, bittersweet, mint and chai. The preparation starts with a little hot milk stirred into two or three spoonfuls of mix to form a paste, followed by the rest of the milk and a light foam. Order the bittersweet.