Each February my friends and I gather for an outdoor show called Mittenfest. We skip the Bloody Marys and fill our thermoses with this hot cocoa instead. Try the variations, too.
—Gina Nistico, Denver, CO
TAKES: 15 MIN. • MAKES: 2 SERVINGS
In a small saucepan, heat heavy whipping cream, milk, chocolate and sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add rum. Pour into 2 mugs; top with sweetened whipped cream.
1 CUP: 653 cal., 49g fat (32g sat. fat), 107mg chol., 79mg sod., 60g carb. (56g sugars, 4g fiber), 9g pro.
PUMPKIN-SPICED COCOA: Heat ⅔ cup heavy cream, 1 cup milk, ½ cup white baking chips, 2 Tbsp. canned pumpkin and 1 tsp. pumpkin pie spice over medium heat just until mixture comes to a simmer, stirring constantly. Remove from the heat; stir until smooth. If desired, add 3 oz. Rumchata liqueur.
TOASTED COCONUT COCOA: Heat 1 can coconut milk, ½ cup milk, ⅔ cup chocolate chips and 2 Tbsp. sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 oz. Malibu rum.
SPICY CINNAMON COCOA: Heat ⅔ cup heavy cream, 1 cup milk, ⅔ cup chocolate chips, 2 Tbsp. sugar, 1 tsp. ground cinnamon and ⅛ tsp. cayenne pepper over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 oz. cinnamon whiskey.
CHOCOLATE-ORANGE COCOA: Heat ⅔ cup heavy cream, 1 cup milk, ⅔ cup chocolate chips, 2 Tbsp. sugar and 1 tsp. grated orange zest over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 oz. Cointreau liqueur.