Chocolademelk — Dutch hot chocolate — is one of the small pleasures of Amsterdam winters. Most cafés serve it from a powder. A handful still make it from melted chocolate and warmed milk. Here's where to look.
Ask for 'warme chocolademelk van échte chocolade' — hot chocolate from real chocolate. If they hesitate, it's powder. Real Dutch hot chocolate is thick enough to coat the back of a spoon and isn't oversweet.
Pompadour on Huidenstraat for the classic tearoom experience. De Drie Graefjes near Dam Square for whipped cream the size of a fist. Our own shop on Leidsestraat 87 serves a limited winter hot chocolate, made with the same single-origin bars we sell.
Buy a single-origin bar at any decent chocolatier, break 100g into a small saucepan with 250ml whole milk, warm gently, stir. The result beats every café version, including ours.
Chocolademelk, or warme chocolademelk when served hot. Traditional Dutch hot chocolate is thick, lightly sweetened and often topped with slagroom (whipped cream).
Pompadour, De Drie Graefjes and Amsterdam Chocolate Factory all serve hot chocolate made from real melted chocolate rather than powder mix.