Tasmania’s winter hot chocolate trail
There’s no better way to fight off the chill of a Tasmanian winter than with a steaming mug of hot chocolate. We hit the road to discover some of the best.
Our journey begins at Anvers Tasmania in Latrobe, where founder and chocolatier Igor Van Gerwen refuses to compromise on quality. “Most hot chocolates are made with cocoa powder, but I believe that high roasting destroys the flavour,” he explains.
Instead, Anvers’ signature drink is crafted from couverture chocolate made with heirloom cacao beans, formed into a ganache and frothed with Ashgrove milk. While the exact recipe is a closely guarded secret, the result is pure indulgence – rich, smooth and topped with chocolate flakes.
For more adventurous customers, Anvers also offers an Aztec chilli hot chocolate and, according to Igor, this unique offering has attracted a substantial cult following. Whether you sip a generous mugful by the cafe’s wood heater or take home a tasting kit, this is hot chocolate done right – setting a high bar for the indulgent stops ahead.
Credit: Tourism Tasmania
A focus on flavour
In the state’s south, boutique producers are crafting their own exceptional beverages, with a focus on quality ingredients and creative flavours.
At Coal River Farm near Cambridge, the standard hot-chocolate range includes milk and dark varieties made with chocolate buttons and shavings (Belgian chocolate for milk versions, and Venezuelan chocolate for dark). Seasonal options like ruby and gold chocolate add an element of surprise, and the golden honeycomb hot chocolate remains a customer favourite.
While visitors to the farm are welcome to wander the on-site orchard, watch the chocolate being made, or sample award-winning cheeses, retail locations in Hobart and Launceston ensure that no one needs to miss out.
Over at Tasmanian Chocolate Foundry on the Tasman Peninsula, the hot chocolate comes with a creative twist. Owned by Clare and Brendan Dean, who also run the Tasmanian Lavender Company, this family-run business has brought together the two sides of its operation to offer something unusual – and delicious.
“Our hot chocolate has evolved over time and has become one of the most popular drink items on our menu,” says Clare. “We’ve worked hard to balance the flavours, gently infusing our hand-grown lavender into both dark and white hot chocolates. We think the taste is pretty special.”
Using a blend of Belgian couverture chocolate, Tasmanian Chocolate Foundry’s creations are rich, decadent and always served with a marshmallow, because according to Clare, “that’s the only way to enjoy hot chocolate!”
Credit: Tourism Tasmania
Credit: Tourism Tasmania
Urban delights
Tasmania's largest cities, Hobart and Launceston, have lively cafe scenes, but finding baristas who care as much about hot chocolate as they do about coffee can require a little effort.
In Launceston, Samuel Pepy’s is the go-to place for hot chocolate enthusiasts. The cafe serves a variety of decadent options, from a velvety dark chocolate to a spiced Turkish variation with a hint of rosewater, and even a version made with house-dried chillies. Set in a charming heritage building on George Street, Samuel Pepy’s is a warm and welcoming spot for winter indulgence.
Bumi Coffee, a South-East-Asian-inspired cafe on Hobart’s Bathurst Street, believes the secret to great hot chocolate lies in the milk. Owner Jeanny explains, “We use Bream Creek Dairy’s full cream and light milk. It’s so creamy and really enhances the taste and texture.” Each cup is made fresh to order, and customisation is key: you can add caramel, vanilla or hazelnut syrup, and every hot chocolate is topped with marshmallows and a dusting of cocoa.
On Hobart’s Eastern Shore, Marla Singer keeps it simple yet exceptional, serving up tasty hot choc made with Hunted + Gathered’s 60 percent organic cacao Drinking Chocolate – a blend that’s sweetened with coconut sugar. “It’s all about consistency and letting the product shine without messing with it, as is our approach to most things,” says co-owner Brianna. This popular local cafe transitions to a cosy wine bar on select nights, making it an even more perfect winter destination.
Winter warmers across the state
There’s something magical about sipping a steaming hot drink in the fresh air, and you don’t get air much fresher than Kunanyi/Mount Wellington in winter. Lost Freight at The Springs is a shipping container cafe that takes its hot chocolate very seriously indeed. It uses real bean-to-bar chocolate, crafted in-house, and the rotating hand-crafted chocolate toppings elevate its drinks to a whole other level. Think blueberry and wattleseed, white chocolate and peppermint, and raspberry and mountain pepperberry. It’s the ultimate post-hike indulgence.
Elsewhere in the south, a drive down the Huon Valley might lead you to Cygnet Old Bank: a heritage listed venue with a licensed cafe, small orchard and award-winning accommodation. Its beautifully presented hot chocolates are made with Naked Chocolate Powder – a high-grade African cocoa that delivers deep, smooth flavour. Seasonal specials, like the Ruby Hot Chocolate with ruby couverture and an optional splash of liqueur for extra warmth, make this cafe a must-visit for locals and visitors alike.
If you’re travelling up Tasmania’s East Coast, Cake & Honey in Swansea serves up mouth-watering hot chocolate made with Ashgrove’s full cream Eco-Milk (produced by cows fed with methane-emission-reducing seaweed) or organic soy milk. A hint of cinnamon adds warmth, and the classic marshmallow – pink or white – is the perfect finishing touch. Pair your drink with a fresh croissant while enjoying the view of Great Oyster Bay (and owner Michaela’s eclectic vintage crockery collection), or order it to go if you’re keen for a seaside stroll.
Credit: Tourism Tasmania
Special editions and simple pleasures
An increasingly popular winter indulgence for adults, hot chocolate is no longer just for kids – and nowhere is this more evident than at Dark Mofo’s Winter Feast, where boozy, spicy, special editions take centre stage.
At last year’s Winter Feast, Hobart Whisky’s creation was a prime example: a rich, indulgent drink made from melted dark chocolate, organic cacao, vanilla beans and rice malt syrup, and then infused with its signature Tasmanian Whisky and Chocolate Liqueur.
Unlike traditional hot chocolates, the Boozy Hot Choc pours like pure melted hot chocolate, and can be enjoyed with or without milk. It’s hard to imagine a more tempting seasonal drink – but if you can’t make it along to Winter Feast 2025, Hobart Whisky has provided the recipe on its website for you to make at home.
Of course, not every hot chocolate needs a sophisticated twist to be special. Sometimes simple pleasures are the best. Just ask 10-year-old Summer, who lives in north-west Tasmania. Between a busy schedule of drama, music, and outdoor adventures, she’s always on the lookout for a good winter warm-up – and swears by the hot chocolate at Seekers Bar and Cafe in Boat Harbour. Served with M&Ms, marshmallows and a generous swirl of chocolate syrup, Summer describes it as “bright, cheerful and pure joy in a cup” – proof that the best hot chocolate this winter is the one that makes you smile.