Hot chocolate is a Christmas staple that can still last into the gloomy winter months of January and February. Or, if you're me, one of the few hot beverages that's palatable without any major adjustments. Over the years, I've been able to taste cocoa from many different places, and all have distinctive tastes and levels of how appetizing they are. Be warned: This is all my opinion.
Literal chocolate in water. Yeah, sure, that's what most hot chocolate is, but the kind Starbucks serves doesn't try to disguise the fact. There's always either too much water or too much chocolate. And incredibly bitter chocolate. This is the stuff you'd drink if you're in desperate need of hot chocolate with no other options.
City Dock and Daly's
These two are tied because they are similar. It seems like more effort is put into the creation, but it's still not that great. The taste is mundane, but not exactly a last resort. There's always something missing, but you can't quite figure out what, especially if the taste varies over time.
Homemade Swiss Miss
This one would depend on the maker's skill. This is probably the stuff you make yourself in your dorm, or what's offered at family holiday gatherings. If made well, it's an improvement, a distinctive and good taste, while still not the best. Hey, at least you can make it yourself.
You know a hot chocolate is going to be good when you have to let it cool before that first sip, and this is no exception. There's a reason there's a frozen version that's equally as good. The mixture tastes amazing, and while not exactly the best, it comes dangerously close.
This is it, the holy grail of hot chocolate. (And unfortunately I only have access to it once or twice a year) All I can say is... perfection. It has the right amount of chocolate without it being rich, and not too water-y either. Whether you're waiting those agonizing five minutes to let it cool, or access to a Tim Hortons, the wait is well worth it.