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| Tues. 24 Nov '09 |
| People | NEW YORK CITY |
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Cocoa Up
Warm up on the High Line with a cup of organic hot chocolate
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Before the arrival of Organicoa, winter on the High Line was poised to be a bleak one.
But Brett Nidel and Matt Pek have saved the day by serving all-natural hot cocoa to the masses in the Chelsea Market Passage through the end of December.
The two childhood friends--a real estate developer (Nidel, pictured left) and lawyer (Pek, right)--have perfected a recipe for light-bodied, creamy, not-too-sweet cocoa: Dagoba organic cocoa powder (made from sustainably grown cacao), organic cane sugar and organic milk and cream from local farms (there's a soy-milk version, too).
Thanks to the Italian-made machines that keep the liquid churning, each 8.5-ounce cup ($4) is smooth and piping hot.
And for the complete heartwarming experience, enjoy the cocoa with a chewy chocolate chip cookie ($3) baked by Nidel's mother.
Organicoa, Chelsea Market Passage (The High Line between 15th and 16th sts.); organicoa.com
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