Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the Bloody Marys and fill our thermoses with these hot cocoas instead.
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.
Pumpkin-Spiced Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 1/2 cup white baking chips, 2 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Rumchata liqueur.
Toasted Coconut Cocoa: Heat 1 can coconut milk, 1/2 cup milk , 2/3 cup chocolate chips, and 2 tablespoons sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Malibu rum.
Spicy Cinnamon Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cup chocolate chips, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces cinnamon whiskey.
Chocolate-Orange Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cup chocolate chips, 2 tablespoons sugar and 1 teaspoon 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 ounces Cointreau liqueur.
