Warm cocoa, thick and fragrant. Its bitter richness tempered with a touch of sugar, or perhaps honey, agave or maple syrup. Stir in a hint of cinnamon, bright cardamom, or ground chile for added depth and personality. A dash of liqueur — rich Grand Marnier, toasty Frangelico or smoky amaretto — lends that little something extra. Then, just to gild the lily, top the creation with a dollop of thick whipped cream or fluffy marshmallow.

Done right, hot chocolate is pure heaven in a mug….