So! Originally I thought we’d finish up the preparation of drinks with smoothies and other non-alcoholic bevvies. Things change, however, and with the temperature dropping and folks spending early nights at home, together, a really good hot cocoa recipe can’t be beat. Here’s the one that Todd and I have been enjoying and I’ll bet you have have everything you need right in your cupboard and fridge!

Spiced Hot Cocoa*

1/3 cup Sugar
1/4 cup Cocoa Powder
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
3 cups Milk, divided
Mini-marshmallows

Whisk together the sugar, cocoa powder, cinnamon and nutmeg in a small saucepan. Whisk in 1/2 cup of the milk until smooth and heat until steaming. Stir in the remaining milk and heat through (do not boil).  Place some mini-marshmallows into the bottom of a couple of handled mugs or cups and pour the hot cocoa over them.

This recipe makes 4 tidy 6-ounce servings. Or, if you’re like us, 2 normal 12-oz servings. I’m one of those girls that always uses more of the cocoa mix than the package calls for, so I took the original dry ingredients but used only 3 cups of milk instead of 4 and really liked the richness of this ratio instead of following their directions. Who wants wimpy hot chocolate, right?

*adapted from Better Homes and Gardens New Cook Book