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The bar is framed with a garland of pine and holly, and the cash register is surrounded by a collection of nutcrackers.
The menu board showcases a handwritten script of seasonal delights, like peppermint mocha and gingerbread latte.
Welcoming, plush armchairs and sofas are arranged around low coffee tables, inviting customers to sit and savor their drinks as soft, instrumental Christmas music plays in the background. Customers, wrapped in scarves and gloves, chat and laugh as they enjoy the homey ambiance.
Sela and Cobie greet the barista while I take snaps of a couple cuddling on the sofa by the fireplace. The woman has her eyes closed and a soft smile on her lips as her companion wraps an arm around her shoulders and kisses her temple. Then another of a young woman blowing the rim of a snowman-themed mug before dropping two marshmallows inside and handing it over to a wide-eyed boy.
“Isaac?”
I turn at the sound of my name.
“Would you like anything?” Sela asks.
I scan the menu above her. “Yes, I’ll take a spiced chai latte, please.”
“Would you like it dirty?” the barista asks.
“Dirty?”
“With a shot of espresso?”
“I think I would like it extra dirty.”
A tinge of pink brightens the woman’s cheeks.
“Oh, I like this one,” she tells Sela before turning to the machines at her back to create our orders.
Cobie bounces over to me with a snowman mug of her own in hand. “Daddy, can you help me?”
We make our way over to the carefully curated hot cocoa bar, nestled in the corner left of the fireplace.
The bar is impressive with a large, steaming pot of velvety hot chocolate, emitting a tantalizing aroma. Surrounding the pot is an array of toppings. Whipped cream in a dispenser. Marshmallows in different shapes, sizes, and colors, ranging from classic to gourmet flavors, like caramel or peppermint. There are bowls filled with crushed candy canes, chocolate shavings, and cinnamon sticks for that extra touch.
To accompany the hot cocoa, there are plates of freshly baked cookies, brownies, and pastries, as well as bowls of strawberries and melon.
A selection of flavored syrups—like caramel, hazelnut, or peppermint—is available, allowing guests to customize their beverages.
I take the mug from Cobie, carefully fill it with hot chocolate, and set it on the bar. Then, I step back and photograph her as she adds a dollop of cream and sprinkles crushed peppermint on top.
Sela joins us with a cup and saucer in each hand.
I relieve her of one, and we take a seat at the booth tucked beside the front window.
Cobie tugs off her mittens and sets them on the table so she can better grip the handle of the mug.
“We’re going to have to detox you from cocoa when we leave,” I tell her as her tongue darts out and licks the red-and-white-speckled whipped topping.
I look across to Sela. “Trixie had a cup waiting for her when we came down for breakfast this morning.”
She shrugs. “There’s no such thing as too much cocoa or too many Christmas lattes this time of year. You’re allowed to indulge without guilt during the holidays.”
Cobie agrees, and I chuckle at her observation.
“So, where are we headed to next?” I ask.
Sela thinks for a moment and grins.
“A hidden gem.”
