As the real chill of December finally starts to settle in, that means one thing—it’s time for hot chocolate! Here are some of our favorite recipes, from traditional versions to those elevated with a nip or two of booze.
Smoky ancho chile liqueur lends some heat and spice to this tequila-fueled hot chocolate.
Bicerin, the spiritual predecessor to the mocha, is an elegant layered pick-me-up with melted chocolate, frothy milk, and espresso.
Learn how to make champurrado, a masa-based hot chocolate from Mexico that’s traditionally consumed around the holidays.
In this rich indulgence, genever introduces a subtle maltiness, while Chartreuse lends an herbaceous complexity.
From Chicago pastry chef Mindy Segal, this matcha and mint hot chocolate recipe hits the spot on cold winter nights.
The Standard in New York spikes its hot chocolate with aged Caribbean rum, to which we say, the more the merrier.
Tahini and two kinds of chocolate make this hot cocoa extra rich and creamy.
This decadent and creamy beverage is especially cozy when served with a side of toasted brioche.
