Rich Hot Chocolate

Pumpkin-Spiced Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 1/2 cup white baking chips, 2 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in until smooth. If desired, add 3 ounces Rumchata liqueur.

Toasted Coconut Cocoa: Heat 1 can coconut milk, ½ cup milk , 2/3 cup chocolate chips, and 2 tablespoons sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Malibu rum.

Spicy Cinnamon Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cups chocolate chips, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces cinnamon whisky.

Chocolate-Orange Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cup chocolate chips, 2 tablespoons sugar 1 teaspoon grated orange peel over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Cointreau liqueur.