Hot Chocolate

Milk chocolate works and will be sweeter and less intense; reduce the sugar slightly. White chocolate is technically not chocolate and will lack cocoa flavor; use 2.5 ounces of good-quality white chocolate and add 1/2 teaspoon of vanilla extract for body.

Both work; melted chocolate yields a silkier, richer drink. Cocoa powder is easier and still delicious but may be slightly less creamy—whisk extra thoroughly to avoid lumps and consider adding 1/2 tablespoon of butter for added richness.

Adding cold milk directly to melted chocolate, which causes it to seize into grainy lumps. Always make a smooth paste with the chocolate and a small amount of hot water first, then add milk gradually while whisking.

Yes—multiply the recipe by the number of servings needed. To keep it warm for 30 minutes, pour into a thermos or keep in the saucepan over the lowest heat, stirring occasionally. Do not let it boil or a skin will form on the surface.

Whipped cream is classic; marshmallows (regular or mini) melt into the drink; a dusting of cocoa powder adds depth; crushed candy canes work for the holidays; a drizzle of caramel or chocolate syrup adds richness.

Hot chocolate is best fresh, but cooled leftovers can be reheated gently in a saucepan over medium heat, whisking constantly, or in the microwave in 30-second intervals until steaming. Do not boil or it may scorch.