Another winter is here, bringing with it endless snow and wind, making us long for Rio, for Sydney, for Florida--anywhere even remotely sunny, really. For those stuck in colder climes, there is a solution to alleviate the winter doldrums, a childhood classic that never gets old: hot chocolate. Sure, there's good old-fashioned Swiss Miss, but you're an adult now--you can handle a slightly more grown-up version. Here are five ways to upgrade the standard cup, perfect for your next snow day.
Rethink your base: In general, we endorse using high-quality whole milk, local if possible, mixed with unsweetened cocoa powder and/ or melted bittersweet chocolate. There are, however, some acceptable alternatives: coconut milk, which is naturally rich and creamy, and almond milk, with its pleasant nutty notes, both pair nicely with chocolate for the dairy-averse. Or try mixing one can of sweetened condensed milk with six cups of hot water for a smooth, sweet base with hint of retro flavor.
Spice it up: One of the simplest ways to change up your cocoa routine is to raid your spice cabinet. The possibilities here go on for miles--this chai-spiced hot chocolate boasts flavors of cardamom, allspice, cinnamon and black pepper; while this heat-packing ancho chili-laced version is basically a cold-killer in a cup. Other worthwhile additions include Chinese five-powder spice (laced with star anise), Sichuan peppercorn and cloves, or even a tiny pinch of lavender--yes, it's technically an herb, but it adds a floral zing that will make you forget all about shoveling your driveway.
Get sweet: When using unsweetened cocoa powder and bittersweet chocolate, chances are you'll need a little something to sweeten the pot. Instead of white sugar, try stirring in maple syrup or a spoonful of Southern-style sorghum syrup, or even one of the artisanal small-batch syrups we see popping up, like Royal Rose (above) or Morris Kitchen.
Booze it up: Yes, Grand Marnier is a classic addition, but try Clement Creole Shrubb, an orange-zest and spice-infused rum liqueur, for a slightly more complex cocktail. And while standbys like Baileys and Kahlua will never be bad, for those with less of a sweet tooth, try adding a jigger of bourbon instead, which will mellow out in the hot liquid and become almost buttery. Or nix the milk altogether and simmer your chocolate with a bottle of fruity red wine, throw in some cinnamon and cloves, and enjoy the most decadent mulled wine on the planet.
Gussy up your toppings: Take a pass on stale bags of store-bought Jet-Puffs and make your own marshmallows or (even easier) DIY marshmallow fluff instead, which you can flavor with cardamom or orange zest. --Jamie Feldmar