Myth has it that the Mayans created the first chocolate beverage, adding chili peppers to pure, ground cocoa. Ancient Aztecs adapted this drink by adding cinnamon and vanilla to the mix, a sweet ‘n spicy blend we now call Mexican hot cocoa

If the Mayans invented it, the Belgians perfected it. Pay tribute to the European way by melting delicious chunks of Belgian chocolate in hot milk. Add a pinch of salt and you’ll never go back!

A tricky balance exists between enjoying the taste of your gingerbread house and admiring its beauty on the mantel. Try adding ginger powder and cinnamon (1/8 teaspoon each) to your cocoa, and leave the house unscathed.

Candy canes are another staple of the holiday season. Grab one off the Christmas tree to stir your hot cocoa 

Hazelnut goes with chocolate like peas in a pod, as does 1/3 cup of Nutella—or two teaspoons of hazelnut butter—in your cocoa for a sumptuous spin.

Looking for something fruity? A teaspoon of seedless raspberry jam will add a tart twist to your hot concoction.

To turn hot chocolate into a morning pick-me-up, stir some instant coffee into your cocoa for a little caffeine kick.