Hot Chocolate

This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—the best of both cozy drink worlds.

The perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne.

For a more caramel-y depth of flavor, toast the coconut flakes first.

Whether you like it classically creamy, bittersweet, spicy, or spiked—we've got just the recipe.

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Just when you finally figured out the coffee scene, hot chocolate gets the single-origin treatment too.

An unexpected way to revamp hot chocolate.

Classic hot chocolate is steeped with ancho chile and a cinnamon stick, then spiked with anise liqueur for a darkly delicious winter cocktail.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

There's nothing like a good cup of hot chocolate. These are really great ones.

A caffeine-free twist on the classic Italian espresso–ice cream dessert.

To crack the spices, place in a resealable plastic bag and tap with a rolling pin.