SAMPLE THE DECADENT

You deserve a treat

HOT CHOCOLATE, 6 WAYS

Makes: 41/2 cups Whether you want to keep it classic or add a little kick, here’s how you should be making your hot chocolate this winter. 1 L milk

1/2 cup chopped dark chocolate

1/3 cup chopped white chocolate Marshmallows, optional Whipped cream, optional

The base:

Simmer 1 L milk in a medium saucepan set over mediumhigh, then reduce heat to medium-low. Whisk in

1/2 cup chopped dark and 1/3 cup chopped white chocolate. Simmer, whisking often, until chocolate melts, 1 to 2 minutes. Serve with marshmallows or whipped cream.

The upgrades:

Chocola-ccino: Add 1 tsp espresso powder. Top with frothed milk.

Magic Mint: Add 2 tbsp crème de menthe or 1/4 tsp peppermint extract.

Mexican Spice: Add 1/2 tsp cinnamon and 1/8 tsp each nutmeg and cayenne. Top with whipped cream and sprinkle with cinnamon.

Malted Milk: Add 1/2 cup malted milk powder, such as Ovaltine. Top with whipped cream and sprinkle with chopped malt-chocolate balls.

Affogato: Pour hot chocolate over vanilla or coffee ice cream.