It's kind of fitting that during an unusually warm fall season, a cold drink - traditionally served hot - is taking off in New York City. And unlike early versions of cold hot chocolate, the newest versions are not sugar dumps.
We believe the reason cold hot chocolate is now a legitimate luxury drink is that some of the city's top French chefs and chocolate experts are leading the charge. And by lowering the sugar, the drink provides the perfect blend of energy with deep chocolate flavors one might find at top tasting events.
It also works for diverse meeting groups who might prefer skim, soy or almond milk. Yum!