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On the chilliest days, there is nothing more soothing than a big mug of hot cocoa. Here are three way-better-than-Swiss Miss versions—from classic to spicy to spiked just right.
“Klassisk” Hot Chocolate
From HÅKAN Chocolatier, Beacon
Yields four servings
Ingredients:
4 oz. dark chocolate (70 percent or higher)
3 oz. milk chocolate
.75 oz. cacao powder
20 oz. whole milk or alternative milk
Whipped cream, marshmallows, and/or spices, for garnish
Instructions:
- Chop the dark and milk chocolate into small pieces. Then combine the chocolate pieces with cacao powder.
- Add milk to a large saucepan and warm over medium heat to 170°F.
- Add the chocolate mix to the milk and whisk until fully incorporated.
- Serve with toppings of your choice.
Mexican Hot Chocolate
From Verdigris Tea & Chocolate, Hudson
Yields four servings
Ingredients:
4 cups whole milk or milk alternative
8 tsp ground, spiced chocolate (like MarieBelle New York’s Aztec dark hot chocolate or two Taza chocolate discs)
Whipped cream and cinnamon, for garnish
Instructions:
- Heat milk in a large saucepan over medium heat until just below a simmer and then stir in the chocolate. Once dissolved, return to low heat and whisk to create a frothy texture.
- Garnish with whipped cream and cinnamon.
Boozy Hot Cacao
From Cooper’s Daughter Spirits, Claverack
Yields four servings
Ingredients:
¾ cup hot cocoa mix of your choice
4 tsp Nutella (leave spoon in glass)
4 oz. Cooper’s Daughter cacao maple vodka
Mini marshmallows, whipped cream, grated dark chocolate, for garnish
Instructions:
- Fill four 16-ounce mugs with hot water, leaving half an inch room on top.
- Add 3 tablespoons of cocoa mix, 1 heaping teaspoon of Nutella, and one ounce of vodka to each mug, and stir until thoroughly combined.
- Top each mug with mini marshmallows, a dollop of whipped cream, and freshly grated dark chocolate.
