Few memories stuck as strong as snow days in the South. Most of the time, it was just a couple of flurries making their way to bare ground while school closings ticked across the TV screen. But on that once-a-year snowfall that did actually stick, mom’s chili always filled the CrockPot to the brim, ready to feed the neighborhood kids when they inevitably showed up to sled (we had the best hill in the back yard). Once full and we’d had our fill of the cold, melted every last bit of snow on that poor hill, and were ready to shed our layers, a steaming mug of hot chocolate was the only acceptabe way to end the day… Swiss Miss mixed with hot milk, marshmallows if we were lucky, best enjoyed by the wood-burning fireplace.
If being a professional food writer (and the great Ina Garten) has taught me anything, it’s that sometimes “store-bought is fine.” But certain things warrant higher quality, and after taking on the task of taste-testing Southern hot chocolates, I can wholeheartedly say, this is one of those things.
Let the record reflect: this is not a ranking, because gourmet hot chocolate is impossible to score. But whether you prefer thick, bold dessert-like sippers or nostalgia-inducing powder that’s a bit more elevated than what you’ll find at Kroger, this list has three brands that we guarantee you won’t regret having tucked away for your next snow day.
Shop our favorite mugs:
Gearharts Maya Drinking Chocolate (Charlottesville, Virginia)
This one is thick—almost mousse-like. It’s made with a combination of orange, cinnamon, and a touch of ancho chile smoke to add a different kind of “hot” to hot chocolate. The Maya base is cacao (not just cocoa), so you’re getting flavonoids and antioxidants alongside your treat… Cacao contains compounds that can improve blood flow and potentially boost mood.
Tim Gearhart started making chocolate in 2001 in a tiny office kitchenette, hand-dipping 700 pieces a day during that first holiday season. He’d been a Marine Corps cook in the Far East, trained at the CIA (the Culinary Institute of America, not the other one), and worked everywhere from English castles to Western dude ranches before landing in Charlottesville.
Now Gearharts produces over 13,000 chocolates daily, and this rich, cacao-based hot chocolate certainly has a wow factor.
Mama Lee’s Double Dutch Gourmet Hot Chocolate (Lewisburg, Tennessee)
This was the only one I made with water (per the instructions), and somehow it turned out the creamiest of the three! The chocolate flavor is strong and dark without being bitter, and I was transported right back to those childhood snow days after the first sip. I ordered mine from the Bell Buckle Country Store (Bell Buckle is the cutest little town if you ever get the chance to go), and it was a great debate over which flavor to get. Double Dutch was so delicious I might have to up my inventory with others, like creme brulee and white chocolate mocha.
Mama Lee’s hand-blends their mixes, and it’s obvious when studying the consistency. The powder texture is very smooth and mixes easily into your mug, which is much appreciated when you need your treat NOW.
Dr. Sue’s Old Fashioned Hot Chocolate (Grapevine, Texas)
Made with real Belgian dark chocolate and organic whole milk powder, Dr. Sue’s Old Fashioned Hot Chocolate is as classic as they come. At first glance, the powder is chunkier than the others, and I needed my milk hotter to get it to fully dissolve. But once I turned up the heat, the hot chocolate was properly smooth and old-fashioned, as described. It’s mild compared to the Gearharts and less sweet than the Mama Lee’s, but there’s a time and place for it all. As with Mama Lee’s, Dr. Sue’s hot chocolate comes in other flavors, and I already have a peppermint staring at me from my pantry.
I think three cups is enough for today, so it’ll have to wait.
Find more taste-tested Southern recommendations here.
