Frothy Hot Chocolate with Homemade Marshmallows

Nothing beats a warm mug of hot chocolate on a cold winter day. Check out the variations to create your own "ultimate" hot chcolate.Browse more hot chocolate recipes, including a white chocolate and a Mexican version, on our Drinks & Entertaining page.

• 3 cups whole milk
• 3 oz. bittersweet or semisweet chocolate, chopped into small bits (1/4-inch pieces are fine)
• Homemade Marshmallows

Bring the milk just to a boil. Put the chocolate in a blender and pour in the hot milk. Let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely, place a folded towel over the lid, and blend until completely mixed and frothy, about 30 seconds. (Alternatively, you can use a steamer to froth the milk. Add the chocolate, stirring until melted and well blended, and then steam the mixture again for a few seconds more.) Pour into two mugs and top each with a homemade marshmallow.

For unfrothy hot chocolate—Heat the milk in a saucepan until it just begins to boil. Remove the pan from the heat, add the chocolate, and stir or whisk until well blended. Pour into two mugs and top each with a homemade marshmallow.

Bittersweet Hot Chocolate

I find most hot chocolate drinks much too sweet for my taste. I never add sugar when I make this. Instead, I pass a sugar bowl so that guests can add their own. This hot chocolate is too rich to be served in mugs; instead, serve it in small cups or demitasses. Choose your favorite nibbling bittersweet or semisweet chocolate for this recipe, as it’s one that will highlight and not obscure the chocolate’s distinct flavor nuances.Discover other cozy hot chocolate recipes on our Drinks page.

• 5 oz. bittersweet or semisweet chocolate, coarsely chopped (I love a 70% bittersweet, but milder chocolates also work well)
• Pinch salt
• 1 cup boiling water
• 1 cup whole milk
• Lightly sweetened whipped cream

In a medium saucepan, combine the chocolate, salt, and about 1/3 cup of the boiling water. Stir until the chocolate is completely melted and smooth. Add the rest of the water and heat, whisking constantly, until the mixture begins to simmer at the edges. Whisk in the milk and continue to cook until steaming hot, but keep the temperature well under a boil (ideally no more than 180°F) for the best taste and texture. Just before serving, whisk to a froth.  Serve in small cups.  Pass a sugar bowl and a small bowl of whipped cream for each person to serve himself.

Vietnamese Coffee

Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone. But whether you drink it hot or iced, this intensely flavored coffee, traditionally cut with sweetened condensed milk, is worth the wait.

• 2 to 3 Tbs. sweetened condensed milk
• 3 Tbs. finely ground dark-roast coffee

Bring 1 cup water to a boil. Put the condensed milk in a mug and put a stainless steel Vietnamese coffee filter (or a drip cone lined with a paper filter) over the mug and add the ground coffee.

Pour 1 to 2 Tbs. of the boiling water over the coffee to let the grounds expand. If using a stainless steel filter, put the filter insert over the coffee and fill it with 4 to 5 more oz. hot water, and put the lid on (if using a drip cone, slowly pour the water directly over the grounds).

Once all the water has dripped through, stir together the coffee and condensed milk. Add more hot water to taste.

Mexican Hot Chocolate with Vanilla and Chile

Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your hot chocolate, you may want to adjust the amount of chocolate.Mexican Hot Chocolate is the perfect accompaniment to the traditional Mexican sweet bread, Pan de Muerto. Watch a slide show where Fany Gerson explains how to make Pan de Muerto step by step.

• 3 oz. Mexican chocolate, such as Taza, Ibarra, or Abuelita brands
• 1 whole dried ancho chile
• 2 cups whole milk or water
• 1 half vanilla bean

Tip:

Hot chocolate made with water is lighter but shows off the pure flavor of the chocolate, while the one with milk has a richer and creamier mouth feel.

Finely chop or grate the chocolate. Toast the chile in a small (8-inch) skillet, over medium heat, turning once, until fragrant, about 2 minutes per side.

In a 1-quart saucepan, heat the milk or water over medium heat until it's gently simmering. Add the chile and vanilla bean. Turn off the heat and steep for 10 to 15 minutes. Remove the chile and vanilla bean and bring the milk back up to a simmer over medium heat. Add the chopped chocolate.  Stir until it's dissolved and pour into a pitcher. Froth with a molinillo or whisk and serve immediately.