List of Flavours

Hot chocolate infused with a hint of soy sauce for a subtle umami twist.

Paired with a soy garlic biscotti, inspired by last year’s Gochujang biscotti collaboration.

Contains nuts.

#042 – Injeolmi White Chocolate

Available January 17 – February 14, 2026
C Market Coffee

White chocolate hot drink blended with roasted soybean powder (injeolmi) for a protein-rich, nutty, and flavorful twist.

Served alongside a white chocolate injeolmi biscotti.

Contains nuts. 

#059 – Chrysanthe-YUM

Available January 17 – February 14, 2026
Cathy’s Cafe

Rich dark chocolate meets delicate chrysanthemum in a warm and cozy drink. A subtle, sophisticated floral hug topped with whipped cream to create the perfect balance of “not too sweet” and “just sweet enough”.

Served alongside our Chrysathe-YUM hot chocolate is a mini-heart honey chrysanthemum mochi cake. A delicate sweetness that rounds out the drink.

Gluten-free friendly.

#060 – The Bergamot Butterfly

Available January 17 – February 14, 2026
Cathy’s Cafe

Rich hot chocolate infused with fragrant Earl Grey tea that delivers a perfect blend of citrusy bergamot and deep cocoa. Topped with a beautiful Butterfly Pea whipped cream, adding a final layer of airy sweetness.

Served alongside our Bergamont Butterfly Hot Chocolate is a mini-heart Earl Grey mochi cake – subtly floral and not too sweet.

Gluten-free friendly.

#061 – Midnight Kiss

Available January 17 – February 14, 2026
Charisma Social Club House

This indulgent blend of Callebaut dark chocolate and velvety coconut milk is spiked with a shot of Bols cherry brandy for a grown-up twist. Topped with whipped cream and soft grape jelly pieces to add a subtle, chewy pop of fruit in every sip, it’s rich, daring, and unapologetically extra, like a first crush after curfew.

Served with a savoury lava cheesecake tart.

Contains alcohol; non-alcoholic version available upon request. Dairy-free or vegan option also available upon request.

#062 – Morning Whisper

Available January 17 – February 14, 2026
Charisma Social Club House

This Callebaut white hot chocolate features cozy chai-spiced tea syrup and a light splash of Disaronno almond liqueur, finished with whipped cream and a scattering of brown sugar tapioca pearls, like miniature moons drifting down to make way for day. With a gentle kick of warmth, every comforting sip is the perfect calm after a Midnight Kiss.

Served with a savoury lava cheesecake tart.

Contains nuts and alcohol; non-alcoholic version available upon request. 

#063 – Christophe Super Regno

Available January 17 – 30, 2026
Chez Christophe Chocolaterie Patisserie

Cookie and cream infused milk hot chocolate combined with a 36% Swiss milk chocolate. Topped with a mushroom-shaped marshmallow and whipped cream.

Paired with a pretzel croissant cube.

#064 – Shark Attack

Available January 31 – February 12, 2026
Chez Christophe Chocolaterie Patisserie

A 70% dark chocolate with cranberry purée, topped with whipped cream and cranberry drizzle. Completed with a shark fin on top.

Served with a blue macaron with a cranberry ganache.

Contains nuts. Gluten-free friendly.

#065 – Paris Brest

Available January 17 – 31, 2026
Chez nous Bakery and Coffee

A rich, dark hot chocolate blended with our homemade hazelnut praliné.

Served alongside a classic Paris-Brest pastry for a touch of French tradition.

Contains nuts.

#066 – Un Crrrrrrrrroissant s’il vous plait !

Available February 1 – 14, 2026
Chez nous Bakery and Coffee

A smooth roasted white hot chocolate gently infused with our homemade croissant for a rich, comforting flavour.

Finished with a light Italian meringue and a few mini croissants on top.

#067 – Red Velvet Kooky Hot Chocolate

Available January 17 – February 14, 2026
CHOCOLATS FAVORIS

Red velvet hot chocolate topped with whipped cream, cream cheese icing and white chocolate shavings.

On the side is one small piece of red velvet cake with cream cheese icing.

#068 – Maple Butter Kooky Hot Chocolate

Available February 1 – 14, 2026
CHOCOLATS FAVORIS

Maple butter hot chocolate topped with whipped cream, caramel sauce and maple flakes.

Accompanied by a Nun’s Fart (also called a Pet de soeur). This is a French-Canadian dessert made from pie dough, layered with brown sugar and butter. And yes, it translates to a nun’s fart!

#069 – Midnight Mochi Horchata

Available January 17 – February 14, 2026
Crema Ice Cream

A nutty horchata hot chocolate infused with a hint of black sesame, complemented by mochi ice cream on top. All components are crafted in-house.

Gluten-free friendly. Contains nuts. 

#070 – The Chocoflan Dream

Available January 17 – February 14, 2026
Crema Ice Cream

Secret recipe dark hot chocolate, topped with a brulee flan cold foam.

This is accompanied by a choco flan cookie (chocolate cookie filled with flan).

#071 – Hot Chocolate Affagato

Available January 17 – February 14, 2026
Crema Ice Cream

A distinctive affogato experience. A shot of hot chocolate is poured over a scoop of our signature Café con Leche ice cream, and then finished with a delicate chocolate lattice designed to be broken into.

Gluten-free friendly. 

#072 – Cherry Bomb

Available January 19 – February 13, 2026
Crème de la Crumb

Made with real black cherries and silky 54% dark chocolate, this decadent hot chocolate is topped with cherry whipped cream and a light dusting of cocoa powder.

Served with a mini citrus poppyseed shortbread

#073 – The After-School Special

Available January 19 – February 13, 2026
Crème de la Crumb

Nostalgia in a cup! Organic strawberries, smooth peanut butter and 54% dark chocolate make this peanut butter & jam hot chocolate a decadent treat.

Served with a mini almond financier.

Contains nuts. 

#074 – Negroni Caldo

Available January 17 – February 1, 2026
Di Beppe

Keeping close to our Di Beppe roots with our love for the Negroni, pairing it with an orange zesty hot chocolate for a warming, aromatic yet sophisticated winter drink.

Orange dark chocolate cookie, crunchy on the outside with a soft interior – perfect companion to our zesty Negroni Caldo.

Dine-in only. Gluten-free friendly; contains alcohol and nuts. 

#075 – Spice Road to Rome

Available February 1 – 14, 2026
Di Beppe

House-made spiced persimmon dark hot chocolate with a hint of citrus for a cozy indulgence.

Served with a candied ginger almond biscotti – well paired with spiced, fruity richness of the drink without overpowering it.

Contains nuts.

#076 – It’s a Canadian Thing!

Available January 17 – 31, 2026
Doughgirls Comfort Kitchen & Bakeshop

It’s a Canadian Thing! We will offer a dark hot chocolate, laced with caramel goo and all the comforts of tradition – real maple whipped cream.

Served with a Sweet 16 double fudge brownie.

#077 – It’s an Italian Thing!

Available February 1 – 14th, 2026
Doughgirls Comfort Kitchen & Bakeshop

Italians love their Cioccolata Calda Fondente, a thick and intense dark chocolate with panna.

Accompanied by traditional almond Cantucci.

Contains nuts. 

#078 – Velvet Vibes

Available January 17 – 31, 2026
Doughnut Love

Red velvet hot chocolate made with red Dutch cocoa powder and Callebaut milk chocolate, with a tangy cream cheese whipped cream.

Served with a mini Blue Velvet Old Fashion featuring a milk chocolate old-fashioned donut with a hint of blueberry and cream cheese frosting.

Vegan and gluten-free friendly options available upon request.

#079 – Sticky Business – Sticky Toffee Pudding

Available February 1 – 14, 2025
Doughnut Love

Featuring Earl Grey and date-infused steamed milk with Callebaut milk hot chocolate, drizzled with a house-made caramel.

Served with a mini Sticky Toffee Pudding doughnut.

Vegan and gluten-free friendly options available upon request.

#080 – This Is Not Matcha (But Better, Toasty, and Still Green)

Available January 17 – 31, 2026
Drunken Chocolatier

Our 75% dark chocolate with two types of green tea (genmaicha and gyokuro) plus genmai (toasted rice) powder.

Paired with genmaicha dark chocolate clusters.

Dairy-free, vegan and gluten-free friendly. 

#081 – If Hong Kong Milk Tea Had a Hot Chocolate

Available January 17 – 31, 2026
Drunken Chocolatier

Our special blend of HK milk tea and our 42% malted milk chocolate with black sesame foam.

Paired with a black sesame condensed milk stroopwafel.

Gluten-free friendly option available upon request.

#082 – I Feel a Chill Coming On

Available February 1 – 14, 2026
Drunken Chocolatier

Our 75% lemon ginger dark hot chocolate (with Seed to Culture Farm’s local ginger) with Jane’s Honey Bees Wildflower Honey and lemon.

Paired with a pei pa koa chocolate truffle.

Dairy-free, gluten-free friendly. 

#083 – Black Black Heart

Available February 1 – 14, 2026
Drunken Chocolatier

Our house-made 90% dark chocolate with black cardamom, grains of paradise, Mandair Farms blackberries, and black tea.

Paired with a black cocoa stroopwafel.

Vegan, dairy-free, or gluten-free friendly options available upon request. 

#084 – Holy Smokes!

Available January 17 – February 14, 2026
East Van Roasters

A 70% wood-smoked dark chocolate drinking chocolate and a hint of smoked sea salt.

Served with graham cracker chocolate bark.

Dairy-free and gluten-free friendly options available upon request. 

#085 – Zest Intentions

Available January 17 – February 14, 2026
East Van Roasters

Lemongrass and chili-infused 70% dark chocolate drinking chocolate.

Served with ginger shortbread.

Dairy-free, vegan, and gluten-free friendly options available upon request. 

#086 – Exotic Bramble

Available January 17 – 30, 2026
Eternal Abundance

The depth of ripe organic BC blackberries melds with dark hot chocolate, a hint of orange and an exotic twist of star anise, topped with coconut whipping cream and blackberry drizzle. Refined sugar free!

Served with a chewy, melt-in-your-mouth blackberry thumbprint oatmeal cookie.

Dairy-free, vegan, organic, and low gluten (with oat flour).

#087 – Sweet Green Duo

Available February 1 – 14, 2025
Eternal Abundance

Green tea lovers unite! The naturally chocolate toasted undertones of organic Hojicha tea melt into our rich milk chocolate base. Topped with coconut whipping cream. Refined sugar free.

Served with a fudgie matcha blondie.

Dairy-free, vegan, organic, and gluten-free friendly.

#088 – Tira-Mess-Su

Available January 17 – February 14, 2026
Faubourg Paris

A set of 3 components consists of a creamy mascarpone cup, a rich, dark & sweet chocolate and a house-made, handcrafted tiramisu ball rolled in cocoa powder. This concept represents a reimagined drink-dessert where you could either add mascarpone and the tiramisu ball to cream up your chocolate, or enjoy your cup of chocolate while snacking on the tiramisu ball. Every combination lets you savour your treat and discover new, balanced flavours.

Served with a traditional Madeleine.

Takeout available but dine-in recommended for a full experience.

#089 – EggQuisite Cocoa

Available January 17 – February 14, 2026
Faubourg Paris

Hot Chocolate… but a Sphere of hot chocolate that bursts open?

A new concept of molecular gastronomy with the exploding hot chocolate spheres! Using a blend of calcium lactate and sodium alginate, this technique encapsulates rich liquid chocolate inside a delicate sphere that would burst open when pressed against – a playful, exciting twist!

Served with a traditional Madeleine.

#090 – Smokey Rose

Available January 17 – February 14, 2026
The Federal Store

A richer, extra chocolatey 8 oz drinking chocolate with cracked black pepper, rose and locally harvested juniper berries from Forest for Dinner, made with Michel Cluziel Vanuari 63% dark chocolate. Topped with a house-made toasted marshmallow featuring rose and Cultivate’s smoky lapsang souchong tea, and rimmed with juniper sugar. Your choice of dairy, oat, soy or almond milk.

Served with a rose, juniper buttercream and chocolate mini cupcake topped with cracked black pepper and rose petals

#091 – Lulu’s Hot Chocolate

Available January 17 – February 14, 2026
The Federal Store

The one is for the kiddos! An 8-ounce cup milk chocolate house-made chocolate syrup, topped with a rainbow sprinkle marshmallow. Served kids temp. Your choice of dairy, oat, soy or almond milk.

Served with a chocolate buttercream mini cupcake with rainbow sprinkles

#092 – Willy Tonka

Available January 17 – 29, 2026
The Federal Store

Tonka bean and cherry hot chocolate with a blend of Michel Cluziel Vanuari 63% dark chocolate, and Callabaut milk and white chocolate in a 12oz cup. Topped with a toasted tonka bean marshmallow and a candied hazelnut rim. Your choice of dairy, oat, soy or almond milk.

Served with a tonka bean buttercream and chocolate mini cupcake topped with a sour cherry garnish.

Contains nuts.

#093 – Mother Tree

Available January 30 – February 14, 2026
The Federal Store

A Michel Cluziel Vanuari 63% dark chocolate blended with Callabaut milk chocolate, infused with locally forged spruce tips from Forest for Dinner, orange blossom, and brown sugar. Topped with a house-made toasted brown butter marshmallow, with a spruce tip sugar rim. Your choice of dairy, oat, soy or almond milk.

Served with a spruce tip buttercream and chocolate mini cupcake, garnished with dark chocolate shavings.

#094 – Hong Kong Classics: Sweet Almond Tea (白朱古力杏仁茶)

Available January 17 – February 1, 2026
Fife Bakery

Rich almonds and apricot kernels blended with creamy Cacao Barry 34% Zephyr white chocolate with a sprinkling of kinako.

Served with a traditional Chinese almond cookie.

Contains nuts.

#095 – Hong Kong Classics: Mango Pudding (芒果布丁奶朱古力)

Available February 2 – 14, 2026
Fife Bakery

Sweet mango blended with Cacao Barry 41% Alunga milk chocolate, with evaporated milk cream top.

Served with a mochi mango muffin.

#096 – The Gilded Gaggle

Available January 17 – 30, 2026
Flying Whale Waterfront Café

A rich Biscoff hot chocolate crowned with an edible chocolate nest, gold flakes and golden chocolate egg. Survive the Canada Place geese, and it’s all yours!

Served with a rich fudge brownie to level up the chocolate indulgence.

#097 – Icelandic Molten Mocha

Available January 31 – February 14, 2026
Flying Whale Waterfront Café

Our tribute to the land of fire and ice: a tiramisu-flavoured white hot chocolate topped with a whipped cream volcano and espresso drizzle.

Served with a mini ladyfinger cookie drizzled with espresso sauce, perfect for dunking.

#098 – Choconana

Available January 17 – February 14, 2026 
Fufú Café

Rich 56% Latin American dark chocolate meets our house-made fresh banana puree. This decadent drink offers a perfectly balanced sip of sweet banana and velvety cocoa.

Complete your treat with Fufú’s twist on New York Banana Pudding. This delightful side is topped with crunchy wafer cookie bits and rich dark chocolate bark.

#099 – Yuzu Hoji Forest

Available January 27 – February 14, 2026
Fufú Café

Creamy milk chocolate and roasted hōjicha meet bright yuzu purée. This unique hot drink is finished with yuzu whipped cream and a dusting of pink peppercorn for a perfect sip.

Complete your treat with our Yuzu Almond Financier. This classic French mini cake features rich brown-butter and nutty almond flavour brightened with a hint of citrus.

Contains nuts.

#100 – Pop Rocks Demon Hunter Hot Chocolate

Available January 17 – February 14, 2026
Gem Chocolates

Classic dark hot chocolate.

Topped with your treat: a chocolate disk with Pop Rocks and pink cotton candy.

Gluten-free friendly. 

#101 – Mexican Diablo Hot Chocolate

Available January 17 – February 14, 2026
Gem Chocolates

“Devil’s” hot chocolate with hints of chili, cinnamon, cayenne and warm spices.

Served with a Diablo cookie.

#102 – Exotic Durian White Hot Chocolate

Available January 17 – February 14, 2026
Gem Chocolates

White hot chocolate made with exotic fruit, durian cream.

Served with a durian mochi.

Gluten-free friendly. 

#103 – Sogno Fiorito

Available January 17 – February 14, 2026
Giovane Caffe

A creamy ruby chocolate drink with a hint of elderflower, topped with whipped cream and a rose petal.

Served with a canestrelli (Italian shortbread cookie).

Contains nuts.

#104 – Bacio di Zenzero

Available January 17 – February 14, 2026
Giovane Caffe

A hint of ginger mixed with the signature Kitchen Table Group dark cocoa blend, topped with house-made orange whipped cream.

Served with a mini candied ginger biscotti.

Contains nuts.

#105 – Big Bang Brownie

Available January 17 – 30, 2026
Glenburn Soda Fountain

Dark chocolate hot chocolate with dark chocolate whipped cream. Garnished with rainbow candy-covered chocolate chips

On the side, a mini fudge brownie with chocolate ganache.

Gluten-free friendly.

#106 – Snap, Crackle, Cocoa

Available January 17 – 30, 2026
Glenburn Soda Fountain

Crispy rice cereal-infused Callebaut milk chocolate hot chocolate.

Topped with a brown-butter Rice Krispie marshmallow treat.

#107 – When Figs Fly

Available January 31 – February 14, 2026
Glenburn Soda Fountain

Dark chocolate hot chocolate with spiced fig preserves.

Served with house-made fig newtons.

#108 – Ready Teddy

Available January 31 – February 14, 2026
Glenburn Soda Fountain

Graham cracker-infused milk chocolate topped with cinnamon whipped cream.

Served with house-made mini bear-shaped cookies.

#109 – The Story of Gianduja – A Taste of Italian Magic

Available January 17 – February 14, 2026
The GOOD Chocolatier

Born in the 19th century on the cobblestone streets of Turin, Gianduja is the legendary love affair between rich chocolate and toasted hazelnuts. Today, a centuries-old Italian tradition gets a playful, GOOD (and local) makeover in this milky dark hot chocolate!

Our dark chocolate base stays unmatched: single-origin, organic, fair, refined-sugar free, lightly-roasted for a ‘no bitter distraction’ experience, and finished with a hint of Salt Spring Island Sea Salt. We won’t try to convince you of the chocolate-hazelnut combination – Gianduja already did that centuries ago! But we will make this experience NEW, incredibly mouthwatering, interactive, and absolutely irresistible for you – without a massive sugar crash shortly after, promise.

All of this because the best stories are the ones you get to taste. Come taste The Story of Gianduja and discover the remarkable history behind this timeless combo!

Served with a waffle brioche slathered in house-made chocolate-hazelnut spread and topped with caramelized hazelnut crunch.

Contains nuts. Organic.

#110 – Prairie to Plate – Saskatoon Berry Juniper

Available January 17 – February 1, 2026
The GOOD Chocolatier

What, you’ve never tasted a Saskatoon Berry?! Wild Saskatoon berries have been Canada’s best-kept secret for thousands of years – a sweet, purple treasure thriving across our prairies long before imported superfoods became trendy. Prairie to Plate is a tribute to this incredible berry that certainly deserves a moment to shine here at HCF!

We’ve paired it in a vegan dark hot chocolate with wild-foraged juniper to keep the foresty vibes going. The Saskatoons bring their distinctive sweet-almond notes (they’re actually pomes, like tiny apples!), while juniper adds fresh, botanical brightness. Think: A cozy cabin in the Canadian wilderness meets sophisticated botanical cocktail culture!

While the world obsesses over imported superfoods, we’re supporting Canadian farmers and flavours that have nourished Indigenous communities for centuries.

On the side, Saskatoon Berry Chocolate Ganache & Crispy gluten-free pretzel sticks perfect for dipping and sharing – because the best Canadian experiences are the ones you share.

Dairy-free, vegan, organic, and gluten-free friendly. 

#111 – A Yuzu Passion Fruit Staycation

Available February 4 – 14, 2026
The GOOD Chocolatier

Escape winter’s grip with our Yuzu Passion Fruit Staycation – where Japanese prized citrus treasure meets tropical paradise; it’s pure sunshine captured in a cup. This combination leaves you feeling like a sunny beach vacation. Right here in Vancouver… in February.

We’ve transformed our signature vegan white chocolate into a cup of nature’s most vibrant flavours. Yuzu, with fresh notes of lemon, lime, and mandarin, with delicate floral undertones, and passion fruit. FYI – the fruit is just as passionate as we are about our craft.

Our creamy coconut-based white hot chocolate stays true to our values – refined-sugar free, naturally sweetened with coconut sugar, and crafted with our signature ethical approach.

On the side, a house-made vegan yuzu coconut lemon square, rolled in toasted coconut flakes.

Dairy-free, vegan, gluten-free friendly.

#112 – Saffron Rose Hot Chocolate

Available January 17 – February 14, 2026
Guffo Café

Hot chocolate made with organic dark chocolate, house-brewed saffron infusion, and a light rose aroma.

On the side, a pistachio cookie with rose.

Contains nuts. 

#113 – Butterfly Pea White Hot Chocolate

Available January 17 – February 14, 2026
Guffo Café

White hot chocolate made with almond milk and naturally coloured with butterfly pea flower. Smooth, lightly floral, and warm.

Served with a classic Persian date pastry with walnuts and saffron.

Contains nuts. 

#114 – Ube Everything

Available January 17 – February 14, 2026
Hanoi Drip Coffee

A rich ube hot chocolate made with real dark chocolate and ube, served hot and creamy.

Served with a soft, chewy rice crispy bar infused with rich Filipino ube, drizzled in dark chocolate and topped with coconut flakes. Sweet, tropical, and slightly rich.

#115 – Sesame Please

Available January 17 – February 14, 2026
Hanoi Drip Coffee

A roasted black sesame hot chocolate made with dark chocolate and smooth black sesame cream.

Served with a bold, elevated rice crispy made with roasted black sesame, brown butter marshmallow, rizzled in dark chocolate, and topped with roasted white sesame. Deep, nutty, slightly savory, and insanely addictive.

#116 – Shall We Dip?

Available January 17 – February 14, 2026
Honolulu Coffee

A 70% dark chocolate hot chocolate with cinnamon and a mild cayenne warmth, balanced with maple syrup for a smooth finish and topped with chocolate sauce.

Served with mini churros for dipping.

#117 – What’s the Plot?

Available January 17 – February 14, 2026
Honolulu Coffee

A 70% dark chocolate hot chocolate with buttery popcorn notes.

Paired with caramel-sweet popcorn atop your drink. A movie-night inspired cup!

#118 – Jack goes to the Woods

Available January 17 – February 14, 2026
Jack’s Spot

An earthy dark chocolate infusion layered with umami depth from wild mushroom powder, topped with delicate shaved white button mushrooms – a wander through the woods in every sip.

Served with a dark chocolate mushroom bonbon made with infusing a wild mushroom powder into dark chocolate callets.

Gluten-free friendly.

#119 – Jack and Doraemon

Available January 17 – February 14, 2026
Jack’s Spot

Meet Jack and Doraemon, a cozy cup where bold dark chocolate meets the soft, dreamy sweetness of the Japanese Red Bean “anko”.

Served with Doraemon’s dorayaki with a twist – a dorayaki pancake filled with an orange dark chocolate hazelnut filling.

Dairy-free option available upon request. 

#120 – That Flan-tastic Purple Yam

Available Thursdays through Sundays from January 17 – February 14, 2026
JJ Bakes Company

Alfonso’s chocolate tablea steamed in taro milk and served in an ube ganache-coated cup. Topped with taro whipped cream and a caramel drizzle.

Served with a Filipino dessert trio: a mini ube cupcake, leche flan, and pandesal.

#121 – Tiki Torched Brûlée Bliss

Available Thursdays through Sundays from January 17 – February 14, 2026
JJ Bakes Company

Alfonso’s chocolate tablea steamed in milk and served in a crème brûlée–coated cup. Topped with Chantilly cream and a caramelized (torched) crust.

Served with a fruit ensemble and a crème brûlée malasada.

#122 – Pistachio Rose Velvet

Available January 17 – February 14, 2026
Kafka’s Coffee, Great Northern Way

White hot chocolate infused with rose water and pistachio sauce. Topped with whipped cream, crushed pistachio and rose petals.

Paired with a shortbread cookie with rose water, covered with white chocolate and pistachio crumbs.

Contains nuts.

#123 – Hot-Choc-Nana

Available January 17 – February 14, 2026
Kafka’s Coffee, Great Northern Way

Dark hot chocolate infused with our house-made banana cinnamon sauce. Topped with whipped cream, cocoa powder, chocolate shavings and a banana gummy on top.

Paired with two banana shortbread cookies with chocolate cream filling.

#124 – Wednesday’s Mood

Available January 17 – February 14, 2026
Kafkas The Park

A rich, dark-hot chocolate infused with toasted black sesame paste and finished with black cocoa whipped cream.

Paired with a black sesame macaron.

Contains nuts.

#125 – Enid’s Coconut Cloud

Available January 17 – February 14, 2026
Kafkas The Park

A cozy, white-hot chocolate made with creamy coconut milk and finished with fluffy cotton candy on top.

Paired with a raspberry macaron.

Contains nuts.

#126 – Kyoto Cherry Rose

Available January 17 – February 14, 2026
Kasama Chocolate

For this special hot chocolate drink, we roasted our cacao beans in-house, then de-shelled them and slowly stone ground them for 24 hours with cherry rose sencha tea to create a smooth dark chocolate with hints of rose and sweet cherry. It is topped with a house-made cherry rose cordial and rose petals.

Served with Cherry Blossom Sablé: weaving together blush-pink pickled cherry blossoms and preserved Montmorency cherries.

#127 – Champu-Champo

Available January 17 – February 14, 2026
Kasama Chocolate

#128 – Velvet Blackberry Ember

Available January 17 – February 14, 2026
Killer Ice Cream

Substitute 3% BC dairy milk or vegan cashew coconut ice cream upon request. 

#129 – Sapphire Strawberry Fog

Available January 17 – February 14, 2026
Killer Ice Cream

This delightfully smooth Hot Chocolate Fest creation is a collab drink brought to you by KILLER ICE CREAM x OATSIDE, which brings the distinctive zest of a blue Earl Grey tea latte to fresh and fruity heights with real strawberry essence, sweetened with vanilla syrup and steamed with real milk or dark chocolate & OATSIDE oat milk, topped with real whip cream and sprinkles.

On the side, a sidecar sundae drizzled in milk or dark chocolate, topped with sprinkles and a toasted marshmallow.

Substitute 3% BC dairy milk or vegan cashew coconut ice cream upon request. 

#130 – The Mystery Flotilla

Available January 17 – 26, 2026
Koko Monk Hot Chocolate Lounge

Back by popular demand, the mystery flavour challenge.  This vegan drink is made with dark chocolate and almond milk.

Paired with house-made vegan organic chai tea gelato sampler.

Dairy-free, vegan, organic, and gluten-free friendly. Contains nuts. Contains alcohol (optional).

#131 – Midnight Snow

 Available January 27 – February 7, 2026
Koko Monk Hot Chocolate Lounge

A 74% premium vegan oat milk dark hot chocolate with passion fruit and pink peppercorn.

Paired with house-made organic vegan blueberry guava chocolate gelato taster.

Dairy-free, vegan, organic, and gluten-free friendly.

#132 – A Non-conformist’s Plea for an Imaginary Summer

Available February 7 – 14, 2026
Koko Monk Hot Chocolate Lounge

A 35% premium white hot chocolate with tomato, raspberry, and rose — coconut milk based, mischievous, light, and blissful. Each sip dances between flavours, leaving laughter and warmth in its wake.

Paired with house-made organic salted caramel gelato taster.

Gluten-free friendly, and organic.

#133 – The Golden Ticket

Available January 17 – February 14, 2026
Kranky Cafe

Your golden ticket awaits! Rich cocoa mix layered with honey, cardamom, and vanilla, crowned with golden whipped cream.

Served with house-made honeycomb.

#134 – Wonka Whirl

Available January 30 – February 14, 2026
Kranky Cafe

Candy magic in a cup! White chocolate, strawberry puree, whipped cream, fizzy Pop Rocks, and sparkling candy shards.

Served with dark chocolate candy bark.

#135 – Retired Gingerbread Man

Available January 17 – February 14, 2026
L’Atelier Patisserie

Winter-spiced hot chocolate with whipped ganache.

Served with a gingerbread cookie.

#136 – Her Majesty Choco- Saint-Honoré

Available January 17 – February 14, 2026
L’Atelier Patisserie

House-made milk hot chocolate with vanilla whipped ganache.

Paired with a caramelized chou cream and custard puff pastry sandwich.

#137 – Dark Indulgence

Available January 17 – February 14, 2026
L’Orangerie Restaurant by L’Hermitage Hotel

Rich dark chocolate made with milk, cocoa, cinnamon, ginger, and a touch of orange zest. Smooth, warm, and lightly spiced. Add up to 3 toppings at our buffet-style hot chocolate bar.

Served with your choice of a mini pain au chocolat or a madeleine.

Cafe service only. 

#138 – White Velvet (Vegan)

Available January 17 – February 14, 2026
L’Orangerie Restaurant by L’Hermitage Hotel

Creamy vegan white chocolate made with almond milk, vanilla, cinnamon, and a hint of cardamom. Smooth, comforting, and dairy-free. Add up to 3 toppings at our buffet-style hot chocolate bar. 

Paired with a chocolate raspberry cookie (gluten-free and vegan).

Gluten-free, dairy-free, and vegan, available for cafe service only. 

#139 – Lavender Dream

Available January 17 – February 14, 2026
L’Orangerie Restaurant by L’Hermitage Hotel

White chocolate blended with milk, vanilla, and a subtle hint of lavender, finished with a soft purple tone. Light, floral, and creamy. Add up to 3 toppings at our buffet-style hot chocolate bar.

Served with your choice of a mini pain au chocolat or a madeleine.

Cafe service only.

#140 – Pink Phase

Available January 17 – February 14, 2026
La Saison De Patisserie

Watch carefully as the soft pink milk bleeds away into a deep, rich hot chocolate. With a blend of tart strawberries, black tea and fragrant lychees that pair beautifully with a black chocolate ganache and a cloud of whipped cream, Pink Phase perfectly embodies the coming-of-age story we’re all so familiar with.

Served with a strawberry cookie chocolate bar.

#141 – Grounded in Kyoto

Available January 17 – February 14, 2026
La Saison De Patisserie

Roasted green tea and soybean flour, sweetened delicately with brown sugar and topped with a decadent sea salt cream foam, Grounded in Kyoto invokes a memory of walking down a snowfallen path, clutching onto a hot cup of chocolate to warm frostbitten fingers.

Served with a hojicha sable sandwich.

#142 – Chocolat Épicé

Available January 17 – February 14, 2026
Ladurée

A 70 % dark chocolate with added notes of orange, citrus, cinnamon and salt, layered with chocolate Chantilly, cocoa nibs, cinnamon and orange curls.

Served with the limited edition Spiced Chocolate Marshmallow macaron – truly created by Ladurée to be paired with a Hot Chocolate!

 Contains nuts.

#143 – Nuage Rose

Available January 17 – February 14, 2026
Ladurée

Reminiscent of a pink cloud (Nuage Rose), this drink combines white chocolate, strawberry, vanilla, with a touch of elderflower layered with vanilla Chantilly, strawberry coulis and a touch of cotton candy.

The drink is served with a Ladurée limited edition cotton candy macaron.

Gluten-free friendly. Contains nuts.

#144 – L’Amandine & Fleur D’Oranger

Available January 17 – February 14, 2026
Ladurée

A 70% dark hot chocolate, almond milk, marzipan with added notes of orange blossom and citrus, layered with vanilla Chantilly and sprinkles of almond.

The drink is served with a choice of a Ladurée signature almond or orange blossom macaron.

Gluten-free friendly. Contains nuts.

#145 – Bunny Butt White Rabbit Hot Chocolate

Available January 17 – February 14, 2026
Little Pisces

A white hot chocolate that incorporates the nostalgic taste of white rabbit candy – can be made with either dairy or oat milk. Topped with a generous amount of torched marshmallow fluff in the shape of an adorable fluffy bunny butt!

Served with two mini Nutella taiyakis (fish-shaped waffles) on a skewer, perfect for dipping.

#146 – Get That Banana Bread Hot Chocolate

Available January 17 – February 14, 2026
Little Pisces

Your favourite banana bread meets a rich and creamy hot chocolate – can be made with either dairy or oat milk. Topped with a generous amount of torched marshmallow fluff!

Served with two mini Nutella taiyakis (fish-shaped waffles) on a skewer, perfect for dipping.

#147 – Pina Cocoalada Hot Chocolate

Available January 17 – February 14, 2026
Little Pisces

We’re bringing the tropical taste of Hawaii to Vancouver with a pineapple hot chocolate – can be made with dairy or oat milk. Topped with a generous amount of torched marshmallow fluff!

Served with two mini Nutella taiyakis (fish-shaped waffles) on a skewer, perfect for dipping.

#148 – Mary Had A Little Lamington

Available January 17 – 3o, 2026
Mah Milk Bar

Using a fave Aussie treat – the lamington – as inspiration, this dark chocolate, coconut and sponge cake drink is topped with vanilla whip and punctuated with a light raspberry coulis.

Served with a mini lamington – a classic sponge cake with a layer of house-made raspberry jam in the middle. Coated in chocolate icing and rolled in coconut shavings.

Vegan and gluten-free friendly options available upon request. 

#149 – Carrot Got Ya Tongue

Available January 31 – February 14, 2026
Mah Milk Bar

A dream white hot chocolate mixed with house-made carrot cake syrup, brimming with warm spices. Topped with a cream cheese whip.

Served with a carrot white chocolate cookie.

Vegan and gluten-free friendly options available upon request. 

#150 – Jasmine Blossom

Available January 17 – February 14, 2026
Melt Confectionary

Inspired by Dominique Ansel… we have crafted this white hot chocolate infused with jasmine tea specifically to create a blossoming marshmallow flower that blooms in your hot chocolate.

Served with a chocolate flowerpot.

Gluten-free friendly, dairy-free option available upon request.

#151 – Malt, Stout & Bailey

Available January 17 – February 14, 2026Z
Melt Confectionary

Another collab with a friend of the shop: SUBO BAKES. A sweet and malty dark-milk hot chocolate with a malty stout caramel and Baileys-inspired whip to pair with one of our favourite subobakes.

Served with a miniature chocolate-glazed stout loaf. Almost too adorable to eat.

Contains alcohol, but there is the option to have it without. 

#152 – It’s The Vegans’ Turn! (Cookie Butter)

Available January 17 – February 14, 2026
Melt Confectionary

A return of the favourite from last year… Biscoff cookie butter hot chocolate, but make it vegan! We make our own cookie butter, so why not?! This time it will be an oak milk chocolate Biscoff butter hot chocolate, spiced whip and cookie butter chocolate drizzle

Served with an ooey-gooey, rich and chewy chocolate borderline-brownie-kind-of-cookie.

Vegan.

#153 – Enzo Gorlomi

Available January 17 – February 14, 2026
Mercato di Luigi

Pistachio dark hot chocolate with ricotta whipped cream. It’s a cannoli in a mug.

Served with a fig and honey mini biscotti.

Contains nuts. 

#154 – Fragnocci

Available January 17 – February 14, 2026
Mercato di Luigi

Hazelnut flavoured hot chocolate with pieces of fresh strawberries.

Served with balsamic strawberries with crushed hazelnut topping.

Contains nuts. 

#155 – Holy Cocoa, Rosemary!

Available January 17 – February 14, 2026
Mink Chocolates

A three-layer hot chocolate that combines dark chocolate ganache, salted rosemary caramel sauce and rosemary-vanilla whipped cream.

On the side, a pecan, salted caramel truffle.

Contains nuts.

#156 – Chai Me Crazy

Available January 17 – February 14, 2026
Mink Chocolates

A dessert drink that combines white chocolate, vanilla gelato and spiced masala chai.

On the side, a chai-vanilla truffle.

#157 – London Snow

Available January 17 – February 14, 2026
Mister Artisan Ice Cream

A decadent hot chocolate infused with our house-steeped Earl Grey milk, blending rich cocoa with delicate bergamot notes. Finished with a cloud of Earl Grey cream foam flash-cooled in liquid nitrogen.

Served with an Earl Grey Ice Cream Sandwich.

#158 – Purple Dinosaur

Available January 17 – February 14, 2026
Mister Artisan Ice Cream

A creamy blend of ube and white chocolate mixed with Milo milk. Finished with silky Milo cold cream foam.

Paired with an Ube Ice Cream Sandwich.

#159 – Rummy Banoffee Toffee

Available January 17 – 31, 2026
Modus Coffee Roasters

A decadent balance of medium dark chocolate infused with banana and house-made toffee, finished with a seasonally fit rum whip.

Served with a levelled-up shortbread: whole wheat sable topped with Maldon salt.

Contains alcohol.

#160 – Champorado Cocoa Meets Crispy Biko

Available February 1 – 14, 2026
Modus Coffee Roasters

A spin on the Filipino savoury rice pudding, Champorado. Thick dark chocolate with puffed rice and coconut.

Served with a crispy biko-inspired rice krispie to dip.

#161 – Dubai Chocolate our Way

Available January 17 – February 13, 2026
Mon Paris Patisserie

Dark 64% chocolate flavoured with pure pistachio paste.

Served with a Dubai chocolate truffle with kataifi shredded dough and pure 100% pistachio paste.

Contains nuts.

#162 – Proudly Canadian

Available January 17 – February 13, 2026
Mon Paris Patisserie

Milk hot chocolate flavoured with maple syrup. Topped with maple leaf tuille.

Served with a house-made Nanaimo bar

Contains nuts.

#163 – An Italian Lost in Mexico

Available January 17 – February 14, 2026
Motoretta Gelato

A creamy, thick Italian hot chocolate made with Mexican cacao, cinnamon, and vanilla, and finished with a touch of orange zest.

Served with chocolate tacos filled with gold chocolate cream, a soft flourless sponge and crunchy praline nuts

#164 – Fig Me Up!

Available January 17 – February 14, 2026
Motoretta Gelato

Vegan dark chocolate gelato blended with our house-made fig confettura, creating a smooth, intense, and naturally fruity treat.

Served with a bignè filled with vanilla crema and raspberry confettura, finished with a crisp biscotto.

Dairy-free and vegan options available upon request.

#165 – “Butter Me Up” Hot Chocolate

Available January 17 – February 14, 2026
Nelson the Seagull Cafe

A decadent browned butter hot chocolate, made using high-quality grass-fed butter.

Served with browned butter blondie.

#166 – “Hot Date” Hot Chocolate

Available January 17 – February 14, 2026
Nelson the Seagull Cafe

Deliciously sweet hot chocolate made with date paste, no sugar here!

Served with a date, coconut and pecan cookie.

#167 – Strawberry Gochujang Hot Choco

Available January 17 – February 14, 2026
NOMAD Coffee & Bakery

Sweet meets heat! A decadently rich hot chocolate infused with bold Korean gochujang and sweet strawberries.

Served with an iconic sweet Korean traditional snack with a geometric shape.

Please note that BYOC (Bring Your Own Cup) is required for to-go orders as part of our sustainability policy.

#168 – Shine Muscat Hot Choco

Available January 17 – February 14, 2026
NOMAD Coffee & Bakery

Velvety hot chocolate infused with the floral sweetness of premium Shine Muscat grapes. 

Served with a soft, buttery cookie dipped in sweet, aromatic Shine Muscat chocolate. The crisp edges and chewy center pair perfectly with the burst of fruity Shine Muscat flavour in every bite.

Please note that BYOC (Bring Your Own Cup) is required for to-go orders as part of our sustainability policy.

#169 – Oriental Bloom Hot Chocolate (Chrysanthemum Dark Hot Chocolate)

Available January 17 – February 14, 2026
NUTTEA

A warm, floral blend made with chrysanthemum and rich dark chocolate. Topped with dried Osmantus flowers. Delicately aromatic with a gentle golden finish – comforting, elegant, and naturally soothing.

On the side is a Snowflake Crisp: a chewy nougat bar filled with crunchy cookies, nuts and dried fruit – all dusted in “snowflakes”.

Vegan, gluten-free friendly, contains nuts.

#170 – Blueberry Cloud Cocoa

Available January 17 – February 14, 2026
NUTTEA

Rich dark chocolate topped with a soft, fruity blueberry cream crown.

On the side is a Snowflake Crisp: a chewy nougat bar filled with crunchy cookies, nuts and dried fruit – all dusted in “snowflakes”.

Vegan, gluten-free friendly. Contains nuts.

#171 – Hojicha’s Lover

Available January 17 – February 14, 2026
ONDA & Gelato by James

Hojicha, with its warm, earthy (low in caffeine) flavour notes snuck out one night and secretly met matcha with its energizing and umami flavour, and they instantly knew that they would collide in a perfect romance. Our Sencha Hojicha has a naturally sweet and mild nutty flavour profile reminiscent of roasted chocolate and coffee, often with smoky or caramel undertones. Together, they decided they both loved chocolate, so the romance began over a bite of a Bak’d Matcha Latte Cookie.

Your side is the Bak’d ever popular ‘Matcha Latte Cookie’ made with premium matcha powder that gives each bite a vibrant green hue and a distinct, delicate flavour. The soft, chewy texture is perfectly balanced by the subtle sweetness that lets the rich, grassy notes of matcha shine through. Finished with a drizzle of white chocolate, this cookie is a must-try for matcha lovers and anyone seeking a refined, flavourful treat.

Dine-in only. Avalon milk is used in the drink, with dairy-free oat milk available upon request.

#172 – Grand Flame

Available January 17 – February 14, 2026
ONDA & Gelato by James

A dark and dangerously delicious Italian cocoa from world-famous chocolatier, Pernigotti, from Northwest Italy, with refreshing orange notes. For those choosing the spiked version, we set it on fire for you with Grand Marnier (cognac and bitter, orange-flavoured liqueur). We add a touch of Vancouver’s own world-famous, Canadian Champion, Maestro James, chocolate gelato (vegan option is available). Topped with orange foam, a slice of candied orange and a spritz of Italian Sicilian orange oil essence oil.

Served with our house-made Bigné or choux filled with our own 70% dark chocolate orange mousse cream topped with an orange-flavoured craquelin.

Dine-in only. Alcohol optional. Avalon milk is used in the drink.

#173 – Go Nuts!

Available January 17 – February 14, 2026
ONDA & Gelato by James

A warming and nutty combination of Texas pecans and Italian chocolate. Designed around Maestro James’ International Award-winning gelato flavour ‘Texas Pecan with Italian Soul’, we add our pecan paste for the depth, melted rich dark chocolate, a rim of Amarena sour cherry sauce and candied pecans on top of our Chantilly cream. We finish the show, topping it up with a scoop of our pecan gelato.

Accompanied by a house-baked dessert of warmed chocolate focaccia with a slathering of Nutella, crushed hazelnuts and well, go nuts, you’re going to want another! I doubt you’re going to share this with your bff!

Dine-in only. Contains nuts. 

#174 – Diablo Biscotti and Chocolate Elixir

Available January 17 – February 14, 2026
Oohlala Donuts

Thick and rich chocolate elixir.

Paired with a spicy Diablo chocolate biscotti.

Dairy-free.

#175 – Très Leche White Hot Chocolate with Caramel Foam Whip

Available January 17 – February 14, 2026
Oohlala Donuts

A white hot chocolate topped with a house-made caramel whip and caramel crunch.

Paired with a Creamy Tres Lèches frosted donut.

#176 – Chai White Hot Chocolate

Available January 17- 30, 2026
Patina Brewing Co. Brew House & BBQ

A rich chai-flavoured white chocolate beverage.

On the side, is a dulce de leche crème anglaise bomb, coated in white chocolate and topped with cookie crumble and shaved chocolate.

Dine-in only. Gluten-free option available (served without cookie crumble).

#177 – Chocolate Caliente with Horchata Cerveza

Available January 31 – February 14, 2026
Patina Brewing Co. Brew House & BBQ

A warm, comforting hot chocolate with a Mexican twist, infused with a reduction of Patina’s Horchata Cream Ale and finished with a touch of cinnamon for gentle spice and depth.

Served with a house-made ice cream sandwich layered with cajeta, a traditional Mexican caramel, then dipped in a horchata-chocolate coating. A cozy, indulgent treat with a playful, Mexican-inspired flair.

Dine-in only. Contains alcohol.

#178 – The Show Stopper

Available January 17 – February 14, 2026
PAUL Bakery, Café and Restaurant

Black forest-inspired hot chocolate combines a special house-made black cherry sauce, hot Monbana Supreme Chocolate, and a swirl of chocolate whipping cream for the ultimate indulgence.

Served with our signature PAUL Marshmallow Croissant Box — featuring toasted marshmallows, mini croissants, dark and ruby chocolate sauce, and a touch of black cherry sauce — this decadent pairing is crafted to truly steal the spotlight.

Contains nuts.

#179 – The Tour de Paris

Available January 17 – February 14, 2026
PAUL Bakery, Café and Restaurant

An enchanting Parisian delight built on Monbana Supreme Chocolate infused with natural orange essence, layered with silky whipped cream.

Crowned with an edible tower of mini croissant, chouquette, macaron, and orange meringue.

Contains nuts. 

#180 – White Winter Dream

Available January 17 – February 14, 2026
PAUL Bakery, Café and Restaurant

A snowy fantasy in a cup — crafted with Monbana White Chocolate, served in a cup rimmed with melted white chocolate and coconut flakes

Topped with a swirl of whipping cream, toasted coconut, and a glistening Coconut Almond Chocolate Ball.

Contains nuts.

#181 – Tiramisu Affogato Royal

Available January 17 – February 14, 2026
PAUL Bakery, Café and Restaurant

A show-stopping fusion of Italy and France — a scoop of creamy Tiramisu Gelato crowned with a generous pour of hot Monbana Supreme Chocolate, melting into a luscious swirl of coffee, cocoa, and cream.

Finished with a dusting of cocoa powder, a swirl of whipped cream and a side of ladyfinger, it’s an elegant play between hot and cold.

Contains nuts. 

#182 – The Best Birthdays have Fairy Bread

Available January 17 – February 14, 2026
Peaked Pies – Australian Bakery Cafe

A birthday cake in a cup! Velvety vanilla bean white hot chocolate with frosted edges, cream and sprinkles.

Served with Fairy Bread – the taste of Australian birthday parties – soft white bread, a smear of butter, and a rainbow of sprinkles that remind you not to take life too seriously.

#183 – A Sticky Situation

Available January 17 – February 14, 2026
Peaked Pies – Australian Bakery Cafe

Like a sticky date pudding went skinny dipping in hot chocolate. Creamy hot chocolate infused with buttery caramel and dates.

Served with a classic slice of Sticky Date Pudding with warm caramel sauce.

#184 – Koko-Nutty Krabby Klassic

Available January 17 – February 14, 2026
The Pie Hole

Made with Cacao Barry 40% Ghana known for its fruity notes, pairs perfectly with our house-made toasted coconut syrup and topped with a pineapple-infused pillowy soft marshmallow square.

Served with a vanilla bean sponge crabby patty cupcake.

#185 – Ruby Reef Starfish Special

Available January 17 – February 14, 2026
The Pie Hole

Made with Callebaut Ruby Chocolate with torched house-made marshmallow cream topped with fresh whipped cream and freeze-dried sea foam candy.

Served with a mini vanilla glazed cake donut life preserver.

#186 – Horchata Inferno

Available January 17 – 28, 2026
Provisions Kitsilano

Valhrona chocolate unites with horchata, almond, cinnamon, and Mexican chilli to create a rich, gentle warmth. Finished with whipped cream and tangy tamarind caramel.

Served with a mini churro.

Contains nuts.

#187 – Silk Road Sip

Available January 29 – February 14, 2026
Provisions Kitsilano

A luxurious fusion of French chocolate and invigorating Chinese five spice, enriched with coconut milk that enhances the blend’s aromatic sweetness.

Served with an edible red “envelope”.

#188 – Sweet n’ Cinnful

Available January 17 – 30, 2026
Purebread

A cinnamon-spiced hot chocolate topped with whipped cream and a salted caramel glaze.

Paired with our cinnaswirl blondie – a chewy cinnamon-spiced blondie with salted caramel swirled on top.

#189 – Nuts for You!

Available January 31 – February 14, 2026
Purebread

Inspired by our famous Avalanche Bar, we have created a deliciously sweet peanut butter hot chocolate, topped with whipped cream and avalanche crumbs.

Paired with a peanut butter brownie.

Contains nuts.

#190 – RohliCzech

Available January 17 – 30, 2026
Rocanini Coffee Roasters Yaletown

Traditional vanilla Czech walnut crescent (Rohlíček) made with Nut Hut walnuts in liquid form mixed with 55% chocolate. Cream infused with walnuts, tonka bean, vanilla sugar, lemon zest and a pinch of sea salt steamed together with chocolate. Topped with tonka whipped cream, crunchy grilias (a brittle made from caramelized sugar and walnuts) and a hint of lemon zest.

On the side, you’ll get our Czech walnut crescent in pastry form.  It is a tender, buttery pastry enriched with finely ground walnuts and finished with a veil of vanilla sugar.

Contains nuts.

#191 – Dark Current

Available January 31 – February 14, 2026
Rocanini Coffee Roasters Yaletown

A 70 % dark chocolate meets the tartness of black currant with a hint of juniper, crafted by East Van Jam. It’s combined with thyme-infused cream, a pinch of sea salt, topped with thyme whipped cream, and finished with sugared thyme and freeze-dried currant dust.

Served with a traditional buttery Linz cookie filled with tart black currant jam and dipped in dark chocolate for a perfect sweet-tart balance.

#192 – The Big (Caramel) Apple Cocoa

Available January 17 – 28, 2026
Rocky Mtn Chocolate Canada

A cozy blend of our signature hot chocolate and the flavours of our Classic Caramel Apple. Rich chocolate meets smooth caramel and crisp apple notes.

Finished with a chocolate-dipped caramel marshmallow on the side.

#193 – The Cookie Butter Club

Available January 29 – February 10, 2026
Rocky Mtn Chocolate Canada

Creamy cookie butter stirred into our signature hot chocolate for a warm, spiced and ultra-comforting sip.

Served with a chocolate-dipped caramel marshmallow on the side.

#194 – Pandan Paradise Duo

Available January 17 – February 14, 2026
Slo Coffee Fraser

This drink (and combo) can be best described as an experimental take on a classic. We created a pandan white chocolate paste, mixed that with your milk of choice and topped it with ube-coated shredded coconut.

On the side is another experimental take on a classic: a marbled ube pandan shortbread cookie.

#195 – Mighty Thai Tea

Available January 17 – February 14, 2026
Slo Coffee Fraser

Taking the bold taste of Thai tea and mixing it with a high-quality chocolate sauce to create a velvety new take on a hot chocolate, it is then topped with a Thai tea dust.

Served with a sesame cookie.

Contains nuts.

#196 – Fico e Timo

Available January 17 – February 14, 2026
Super Veloce

Thyme meets fig and dark chocolate. A rich blend with a touch of salt to balance the tangy and sweet notes of this drink.

Served with an Almond Cantucci.

Contains nuts.

#197 – Frutti di Bosco

Available January 17 – February 14, 2026
Super Veloce

Dark chocolate and mixed berries make this drink a true dessert. Made with coconut milk and topped with coconut whipped cream. A vegan treat in a cup.

Served with a Vegan Strawberry Meringue.

Dairy-free and vegan. 

#198 – Toasty Caramel Oolong Hot Chocolate

Available January 17 – February 14, 2026
SWEET7

Rich hot chocolate blended with fragrant roasted Oolong (Da Hong Pao) tea and caramel cookie butter, topped with a burnt marshmallow and a premium chocolate caramel cookie from La Lula Pastries for extra texture and aroma.

Dine-in only. 

#199 – Cheesy UBE Boba Hot Chocolate

Available February 1 – 14, 2026
SWEET7

A dreamy fusion of rich hot chocolate, chewy brown sugar pearls, and our signature UBE cheese foam — smooth, sweet, and slightly savoury.

Comes with a premium UBE butter cookie from La Lula Pastries for the perfect finish. A purple delight that warms the soul.

Dine-in only.

#200 – Meringue My Day

Available January 17 – February 14, 2026
Tartine Bread & Pies

The perfect fusion of our homemade creamy white chocolate, infused with vibrant lemon zest, and crowned with a fluffy layer of our signature house meringue.

Served with our classic lemon meringue tart — golden crust, vibrant lemon curd, and perfectly toasted meringue.

#201 – Berry Good Time

Available January 17 – February 14, 2026
Tartine Bread & Pies

An irresistible fusion of raspberry, coconut, and rich dark chocolate, perfectly layered with cream cheese whipped cream and a sprinkle of graham cracker crumbs, capturing the essence of a perfect cheesecake slice.

Served with our famous Bird’s Nest Cookie — a sweet, buttery coconut cookie topped with our signature homemade raspberry jam nestled in the center.

#202 – The Royal Mess

Available January 17 – February 14, 2026
Temper Pastry

A white hot chocolate infused with strawberry, topped with shaved meringue and freeze-dried strawberries. Inspired by the classic Eton Mess dessert.

Served with a strawberry macaron.

Contains nuts. 

#203 – Prohibition

Available January 17 – February 14, 2026
Temper Pastry

A dark hot chocolate infused with bourbon, topped with smoked caramel whipping cream.

Served with a dark chocolate cigar filled with 70% bourbon-infused ganache.

Gluten-free friendly, contains alcohol. 

#204 – Tonka Bean Temptation

Available January 17 – 31, 2026
Thierry Chocolates

#205 – Li Chu Legacy

Available February 1 – 14, 2026
Thierry Chocolates

#210 – Heavenly Heat

Available January 17 – 25 and February 3 – 8, 2026
TrafiQ Café & Bakery

Aji Amarillo (Peruvian pepper), mango and white chocolate create a flavour rollercoaster in your mouth that will at once surprise and delight you.

Served with a mango pâte de fruit coated in Tajin spice.

#211 – Kinako Sky

Available January 17 – 25 and February 10 – 14, 2026
TrafiQ Café & Bakery

Toasted kinako (soybean powder), dark chocolate, and bananas meld together, creating a rich, roasty and comforting drink.

Served with a mini layered banana cake with Kinako-chocolate mousse.

#212 – Cereal Daydream

Available January 27 – February 1 and February 3 – 8, 2026
TrafiQ Café & Bakery

Velvety milk chocolate blended with nutty tahini and the nostalgic sweetness of cereal-infused milk, creating a smooth, dreamy indulgence.

Served with a buttery, crispy, umami cornflake sesame cookie.

#213 – Strawberry Clouds

Available January 27 – February 1 and February 10 – 14, 2026
TrafiQ Café & Bakery

Creamy white chocolate infused with tart strawberry and a whisper of cotton candy — like tasting a cloud of nostalgia in every sip.

Served with a delicate cream puff filled with cotton candy strawberry cream.

#221 – Hot-Ch-Ocotopus

Available January 17 – February 14, 2026
Vancouver Aquarium

A decadent house-made chocolate syrup with steamed milk, whipped cream and chocolate sprinkles.  Served in an adorable souvenir take-home mug.

On the side, a handmade octopus sugar cookie.

#222 – Finding Cocoa

Available January 17 – February 14, 2026
Vancouver Aquarium

Creamy peppermint white hot chocolate, topped with whipped cream and orange sprinkles. Served in Nemo’s own souvenir take-home mug.

Paired with a clownfish cookie.

#228 – Big MAC

Available January 17 – 31, 2026
Viva Cafe and Bakery

Toasted, house-made macadamia nut praline with our custom house-made hot chocolate blend of dark chocolate, cinnamon, whipping cream, sugar, and milk, all steamed together and frothed to order. Topped with a light white chocolate foam and ground toasted macadamia nuts to finish.

Served with a macadamia white chocolate cookie.

#229 – S’morsgasbord

Available February 1 – 14, 2026
Viva Cafe and Bakery

Our delicious, thick hot chocolate base, made in-house with cinnamon, sugar, whipping cream, milk and dark chocolate. Topped with a marshmallow foam that we will roast in front of you!

Served with a garnish of our sweet honey graham cracker.

Dairy-free option available upon request.