Three decadent twists on classic hot chocolate

Snow on the ground, rosy cheeks, starry nights and lazy days. It's hot chocolate time! After braving the weather, nothing warms the cockles more than a cup of steaming hot cocoa. Kids love classic hot chocolate, but here are three hot chocolate hacks for the rest of us who are looking for an adult twist.

Choco-hazelnut hot chocolate Makes 2 servings

Ingredients 1/3 cup chocolate-hazelnut spread, preferably Nutella 3 cups whole or 2% milk 1/2 cup whipped cream nutmeg

Instructions

1. HEAT milk and nutella in a medium, heavy-bottomed saucepan over medium heat. Whisk often until it comes to a very gentle simmer and the mixture is smooth. Divide between two cups. Top with whipped cream and sprinkle sparingly with nutmeg.

Canadiana hot chocolate Makes 2 servings

Ingredients 3 cups whole or 2% milk cayenne pepper 5 tbsp cocoa powder 4 tbsp maple syrup 1/2 cup whipped cream

Instructions

1. HEAT milk with a pinch of cayenne in a medium, heavy-bottomed saucepan over medium heat until it comes to a very gentle simmer. Remove from heat and let steep for 5 minutes. Return to medium heat.

2. WHISK in cocoa and maple syrup. Cook until it returns to a gentle simmer and mixture is smooth. Divide between two cups. Top with whipped cream and sprinkle sparingly with cayenne.

Zesty ginger hot chocolate with toasted marshmallows Makes 2 servings

Ingredients 1 1x2-inch slice fresh ginger 3 cups whole or 2% milk 5 tbsp cocoa 2 tbsp sugar 1/2 cup mini marshmallows

Instructions

1. PREHEAT oven to broil.

2. USING the back of a knife, bash the ginger slice, releasing its flavour. Heat ginger with milk in a medium, heavy-bottomed saucepan over medium heat until it comes to a very gentle simmer. Remove from heat and let steep for 5-10 minutes, or until the milk tastes of ginger. Return to medium heat. Whisk in cocoa and sugar. Cook until it returns to a gentle simmer and mixture is smooth. Divide between two cups.

3. LINE a small baking sheet with parchment. Make two 1/4-cup mounds of marshmallows on the tray. Place under the broiler and cook for 1 minute, or until the tops are golden but still holding their shape. Remove from oven. Carefully lift the marshmallow stack (they will be stuck together now) from the sheet and place on top of the hot chocolate.

*A mini kitchen torch will work to toast the marshmallows if you have one.

Originally published December 23rd, 2014.