…and the cakes, the coffee, the chocolate, the cocktails and the afternoon tea
Cocoa Cabana in Ancoats is the place to come in from the cold. Warm, welcoming and with a tempting array of hot chocolates that will give you a glow and a grin of satisfaction. And when we say welcoming, we really mean it. Low-slung velvet chairs to sink into, long banquettes to lounge around on and most importantly a sausage dog called Frank to cosy up to. Dapper in his bow tie, Frank is the Lord of the Cabana Manor and he trots over to greet his guests like a front-of-house professional. Cuddles with Frank and legendary hot chocolates? Count us in.
The Cocoa Cabana hot chocolate blend is a classic, made with four different types of chocolate (milk, dark, white and caramel) whilst the cioccolata calda is a thick Italian blend with a whopping 100g of chocolate per cup. It’s part drink, part spoonable, chocolatey bliss in a mug.
As well as the chocolatey hot chocolates (for want of a better description) there are all sorts of flavoured specialities for when you fancy a cocoa hit with a little bit of something different. From chocolate orange and chocolate mint to Nutella, Biscoff or peanut butter, you can choose almost any combination your taste buds can conceive and all are available made with milk, dark or white hot chocolate.
If you’d love to try a hot chocolate without milk (though cow’s milk alternatives are available) the Aztec and the Mayan are two deliciously intense water-based hot chocolates. Despite the lack of milk, the quality of the chocolate ensures they still feel creamy to drink but the flavour isn’t diluted so you can pick up every note.
The Aztec is without a doubt the best hot chocolate we’ve ever had here at Confidential and you know what dreadful food snobs we can be. The flavour of the 70% Madagascan chocolate absolutely sings, complemented not submerged by the accompanying chilli, cinnamon and nutmeg. It’s fiery but decadent at the same time. It’s a hug in a mug that perks you up at the same time. Clever.
It’s not just about the hot chocolate. There are coffees from Hasbean, ground to order for a more satisfying aroma and a spot-on flavour, teas, soft drinks, milkshakes and some damn fine cocktails. In fact, after hours, Cocoa Cabana, is better known as a particularly good cocktail bar. If you spend weeks coming up with the perfect hot chocolate blend, chances are you’ll put the same energy into your cocktails. Owner Sarah Gallacher does, and it shows. We recommend the dark chocolate chilli daiquiri.
When you think of food at Cocoa Cabana, your mind automatically turns to all things chocolate. Let it. It would be a shame to go to Cocoa Cabana and not indulge a little bit. The gooey, squidgy brownies are renowned and the milk chocolate rocky road is a personal favourite. The cake counter is positively laden with temptation like jaffa chocolate cake, popcorn and pretzel cake and vegan oreo cake.
There’s nothing like a truffle or two to go alongside a coffee or a hot chocolate if you’re not feeling hungry because, let’s face it, there’s always room for chocolate. The cherry, pepper and caramel truffle is a good bet; the chocolate snaps satisfyingly to reveal an oozy centre that’s filled with fruity flavour.
As well as sweet treats, Cocoa Cabana is also open for brunch, lunch and afternoon teas and the savoury food is made with the same finesse. With smashed avocado with feta and poached eggs, beet mac & cheese with garlic pesto bread and toasties that really hit the spot, you might never want to leave.
Those hot chocolates will ensure you come back and Frank will be there to greet you when you do.
