Hot Chocolate (and How!) on the High Line

Of course these days, he's wearing a hat.

In honor of their outdoor roots — meaning their startup on the High Line last year — until the end of 2010 Organicoa will be serving its sustainably sourced hot chocolate outdoors and above ground. We profiled the company, which is dedicated to drinkable chocolate in both steaming and frozen forms, this summer. (Just four ingredients in their basic mix: Holy Kakow’s organic chocolate syrup, and milk and cream from Battenkill Valley Creamery.) Though they they now boast a true cafe on Pier 45 nearby on the Hudson — which if you think about it, isn’t exactly a move to a Midtown office building — their are back in the frigid air to our benefit. Think of this as their holiday gift to the High Line, or at least those geeking out on city Christmas lights from its suspended walkways.

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