This $1,000 hot cocoa will leave your wallet feeling drained by chocolate.

Luxurious Hot Cocoa for the Affluent

In Midtown Manhattan, Benjamin’s Steakhouse is targeting chocolate enthusiasts with deep pockets by introducing an extravagant three-layer hot cocoa cocktail. It comes with a hefty price tag of $1,000 per cup, which perhaps might not deter the most passionate cocoa lovers.

The cocktail, dubbed the Versailles Velor, is a lavish mix featuring five premium spirits and adorned with gold leaf—think of it as a fusion between King Midas and Willy Wonka.

The drink is described as being influenced by the opulence of the French court, according to promotional material from the restaurant.

However, the backstory is a bit less glamorous. Bartender Victor Dedushaj shared that the idea stemmed from a customer wanting to impress his wife, who has a fondness for hot chocolate. “He mentioned wanting to surprise her one day,” Dedushaj recalled during the drink’s preparation.

When he was asked how far he could go with the creation, the customer simply said, “Go all the way,” and Dedushaj set to work.

He incorporated Mozart dark chocolate liqueur, Bailey’s Irish Cream, Kahlua, fresh espresso, steamed milk, orange bitters, along with a carefully measured amount of Grand Marnier Quintessence and Hennessy Richard Cognac. It’s these last two spirits that contribute significantly to the cocktail’s expensive markup, with standard prices for each around $400 and $600 to $700 respectively.

To maintain the right flavor strength, Dedushaj uses 1.5 ounces of Hennessy and 1 ounce of Grand Marnier.

The drink features layers of rich, whipped cream, topped with 24-carat edible gold leaf, which Dedushaj boasted costs about $50 per box. The elegant presentation is wrapped up with beautifully designed chocolate logos that cost $100 each.

It’s a drink that truly stands out, visually and in taste. If you were to spill it, you might find yourself in financial distress trying to replace it.

Although it appears too good to sip, the confection is rich and bold, reminiscent of an upscale Irish coffee, and evokes images from “Willy Wonka and the Chocolate Factory.” Patrons might want to savor every drop, considering that any leftover cocoa could set you back as much as a full meal elsewhere.

While the Versailles Velor essentially serves as an alcoholic dessert, Dedushaj notes it pairs well with the restaurant’s wide dessert selection.

He also points out that it functions better as a digestif than an aperitif, complementing treats like tiramisu and pecan pie beautifully. However, he cautioned against pairing it with excessively acidic foods, as that could dull the drink’s unique flavors.

It fits right in among other upscale steakhouse specialties, akin to Empire Steak House’s New Year’s Eve Gilded Beef and Old Homestead’s extravagant cranberry sauce priced at $200.

Interestingly, the Versailles Velor isn’t the most costly cocoa in New York or even globally. That title belongs to a $250,000 diamond-encrusted version served at Serendipity 3, known for its luxurious desserts, some containing actual diamonds.

In a climate of rising costs, it’s intriguing to see a priced drink like this find its niche. Many are gravitating toward affordable coffee shops, yet Dedushaj believes there will always be clientele eager for luxury experiences. “If someone wants the best, they’ll pursue it,” he affirmed, referencing high-end wines that can reach prices of $20,000 a bottle.