When chilly winter nights call for steamy mugs of sweetness, whip up a batch of hot cocoa. Our hot chocolates are a perfect antidote to holiday madness and make divine desserts, wonderful warmer-uppers and soothing nightcaps.

HOT COCOA: A CUP OF HOLIDAY CHEER

Save the microwave and that can of powdered hot chocolate mix for an ordinary time of the year—it’s holiday time, the time to make everything from your kitchen the best it can be. Preparing homemade hot cocoa is not that tough; the hardest part is deciding which recipe to make.

HOT MALTED MILK CHOCOLATE—Pour 1 cup whipping cream into the bowl of an electric mixer; beat on medium speed until it begins to thicken. Gradually add ½ cup sugar; continue beating until soft peaks form. Set aside. Heat 4 cups milk in a large saucepan over medium heat until steamy. Whisk in 1 cup miniature milk chocolate baking pieces and ⅓ cup malted milk powder; continue whisking until baking pieces melt. Remove from heat; stir in 2 teaspoons vanilla extract. Divide milk mixture evenly among four heated mugs*; top with equal portions of whipping cream mixture. Makes 4 servings.

PEANUT BUTTER HOT COCOA—Combine ¼ cup unsweetened cocoa powder and ⅓ cup sugar in a small bowl. Mix well; transfer mixture to a large saucepan. Add 4 cups milk; bring mixture to simmering. Add ¼ cup creamy-style peanut butter; whisk until peanut butter lumps melt. Remove from heat; stir in 1 teaspoon vanilla extract. Divide mixture among four heated mugs*; garnish with whipped cream and chopped salted peanuts. Makes 4 servings.

CHERRY–ALMOND HOT CHOCOLATE—Combine 4 ½ cups milk, ¾ cup half-and-half, ¾ cup chocolate syrup and ⅓ cup maraschino cherry juice

(strain juice from a jar of maraschino cherries) in a large saucepan over medium heat. Cook, while stirring, until mixture is steamy and hot. Remove mixture from heat; stir in ¾ teaspoon almond extract. Divide mixture evenly among four heated* mugs; garnish with whipped cream and maraschino cherries. Makes 4 servings.

SALTED CARAMEL HOT COCOA—Combine 3 tablespoons dark brown sugar and a pinch of kosher salt in a small saucepan. Cook, while stirring, over low heat until mixture is smooth; set aside. Combine ¼ cup unsweetened cocoa powder and a pinch of kosher salt in a large saucepan; mix well. Stir in 3 ¼ cups milk, 4 ounces finely chopped milk chocolate and 4 ounces finely chopped semisweet chocolate. Cook, while stirring, over medium heat until chocolate is melted and mixture is hot and steamy. Whisk in brown sugar mixture. Divide liquid among four heated* mugs; garnish with whipped cream and a drizzle of butterscotch ice-cream topping. Makes 4 servings.

EGGNOG–HAZELNUT HOT CHOCOLATE—Combine 2 cups eggnog, 2 cups milk and ½ cup chocolate-hazelnut spread in a large saucepan. Heat, while stirring, over low heat until smooth and steamy; whisk vigorously before pouring into heated* mugs. Makes 4 servings.

CINNAMON-MOCHA COCOA—Combine ¼ cup unsweetened dark cocoa powder, 2 tablespoons instant coffee powder, and 2 tablespoons packed brown sugar in a large saucepan; mix well. Add 4 cups milk and 1 (3- to4-inch long) cinnamon stick. Heat, while stirring, over low heat for 10 minutes. Remove from heat, cover pan and let stand for 10 minutes. Remove cinnamon sticks. Add 1 cup milk chocolate baking pieces. Return to medium heat and cook, while stirring, until mixture is smooth, steamy and hot. Pour into heated* mugs. Makes 4 servings.

TIPS:

*To heat mugs, fill with boiling water and let stand for 5 to 10 minutes before pouring water out and refilling the mugs with hot chocolate.