Warm Up With These 10 Must-Try Hot Chocolate Festival Creations
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The 16th Hot Chocolate Festival runs January 17-February 14, 2026, with Burnaby cafés, chocolatiers, and bakeries serving limited-edition hot chocolates, from pistachio and banana to sticky date and ruby chocolate, inviting locals and visitors to sip, explore, and warm up across the city.
The 16th Annual Hot Chocolate Festival is back(January 17-February 14, 2026), and this year, local cafes, chocolatiers, bakeries, and dessert makers are serving up imaginative chocolate drinks worth every sip. Whether you’re craving nostalgic sweetness, adventurous flavour pairings, or dessert-in-a-cup creativity, Burnaby’s festival participants each have a variety of limited-edition hot chocolates that invite you to celebrate winter with warmth and flavour.
Crema Ice Cream
Crema Ice Cream brings inventive festival drinks with tropical and dessert-inspired twists. Choose from the nutty Midnight Mochi Horchata with a black sesame flair and mochi ice cream float, The Chocoflan Dream topped with brûlée flan cold foam and choco-flan cookie, or the playful Hot Chocolate Affogato, where hot chocolate is poured over café-con leche ice cream and finished with a break-apart chocolate lattice.
Mon Paris Patisserie
At Mon Paris Patisserie, hot chocolate meets European-inspired dessert flair. Try Dubai Chocolate our Way, a dark chocolate drink with pistachio paste paired with a Dubai chocolate truffle, or Proudly Canadian, a maple-syrup-infused milk hot chocolate served with a house-made Nanaimo bar.
Little Pisces
At Little Pisces, the playful spirit of dessert meets Hot Chocolate Festival creativity. Sip on the nostalgic Bunny Butt White Rabbit Hot Chocolate, a white hot chocolate inspired by classic candy, or go fruity with Get That Banana Bread Hot Chocolate and Pina Cocoalada Hot Chocolate, all topped with marshmallow fluff and served with mini Nutella-filled taiyaki perfect for dipping.
Artigiano
At Artigiano, try the Butterscotch Budino Hot Chocolate, a toasted, sugar-rich chocolate drink infused with warm brown butter, paired with an amaretti-noted shortbread biscuit for a perfectly balanced sweet bite. Then, savour the Love Potion Hot Chocolate, a dark chocolate elixir lightly spiced with fragrant cardamom and crowned with a rose-scented artisanal marshmallow for an aromatic treat.
Peaked Pies – Australian Bakery Cafe
Peaked Pies – Australian Bakery Cafe brings two fun festival flavours. The Best Birthdays have Fairy Bread is a vanilla bean white hot chocolate with cream and sprinkles, served with classic fairy bread. A Sticky Situation is a creamy, caramel-date hot chocolate paired with a slice of warm sticky date pudding and rich caramel sauce.
Bella Gelateria
At Bella Gelateria, gelato craftsmanship extends to hot chocolate. The IGP Emerald blends silky Callebaut white chocolate with roasted Sicili D.O.P. pistachios and a bright raspberry accent, while The Piedmont Promise pairs premium milk chocolate with roasted hazelnuts. Both come with a house-made raspberry sorbetto mini-tart that cuts through each rich sip.
Chez Christophe Chocolaterie Patisserie
At Chez Christophe, award-winning chocolatier creations include the Christophe Super Regno, a cookie-and-cream-infused milk hot chocolate topped with a whimsical marshmallow and paired with a pretzel-croissant cube. And the bold Shark Attack, a 70% dark chocolate drink with cranberry purée, cranberry drizzle, and a playful shark fin.
Glenburn Soda Fountain
Step into classic vibes at Glenburn Soda Fountain. For early festival timing, Big Bang Brownie offers dark chocolate with whipped cream and a mini fudge brownie. Or try Snap, Crackle, Cocoa, a crispy-rice-infused milk chocolate with a brown-butter marshmallow treat. Later in the festival, seasonal options like When Figs Fly and Ready Teddy pair spiced fig preserves or graham-cracker-topped chocolate with house-made cookies for a comforting finish.
Modus Coffee Roasters
Modus Coffee Roasters blends coffee knowledge with the tradition of hot chocolate. The Rummy Banoffee Toffee features medium-dark chocolate, banana, and house-made toffee, finished with a rum-whipped topping and salted shortbread. Later in the festival, the Champorado Cocoa Meets Crispy Biko offers a Champorado twist with puffed rice and coconut accents, served with a crispy biko-inspired dip.
The Pie Hole
Finally, The Pie Hole makes waves with whimsical marine-themed hot chocolates. Koko-Nutty Krabby Klassic combines Ghanaian chocolate, toasted coconut syrup, and a pineapple marshmallow square with a vanilla-bean sponge “crabby patty” cupcake on the side. Ruby Reef Starfish Special uses ruby chocolate and sea-foam candy, paired with a mini glazed cake donut “life preserver.”
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