Brrr... there's a chill in the air and the holidays are right around the corner. No matter if you're just cuddled up in a blanket watching Christmas movies or coming in from holiday shopping, make up a mug of this fast and super rich hot chocolate! Check out the variation at the end... a shot of something extra to warm you up fast!

PEPPERMINT HOT CHOCOLATE

Makes 2 large mugs

INGREDIENTS

2 1/2 cups milk (use whole or skim, whatever you like)

3 tablespoons unsweetened cocoa

3 tablespoons sugar

6 squares (3 ounces) 60 % Cacao dark chocolate, chopped

1/2 teaspoon vanilla

dash salt

4 soft peppermint candies or 2 soft peppermint sticks, crushed fine + 2 peppermint sticks for garnish

1/2 cup heavy cream or whipping cream

DIRECTIONS:

Put the candies in a plastic bag and crush them using a rolling pin or mallet. Set aside. Put the milk in a saucepan. Slowly bring to a simmer, stirring occasionally. Reduce the heat. Add the sugar and stir to dissolve. Put the cocoa in one of the mugs. Add a bit of the hot milk and stir until it becomes smooth, adding more milk to thin it out. Add it back to the saucepan. Next, add the chopped chocolate and stir until it is completely melted. Let the chocolate heat through, stirring constantly. Add the crushed candies and stir until they are melted. Pour into mugs and drizzle a little heavy cream on the top. Garnish with a peppermint stick, whipped cream, a dusting of cocoa, marshmallows, or even more crushed candies... whatever you like and your diet can afford!

Variation: Add a shot of brandy, vanilla vodka, chocolate or white chocolate liqueur, coffee liqueur, or peppermint schnapps to your mug for some extra warmth!

FOR A CROWD: I make the hot chocolate in a pot and then transfer to a slow cooker for serving. Makes temperature control and serving so easy!

You can mix up the base for Hot Buttered Rum and keep it in the freezer until you are ready to make a batch. Perfect for holiday get-togethers.

I was introduced to Hot Buttered Rum after skiing in Beaver Creek, Colorado a few years ago and have been in love with it ever since. This cocktail recipe is perfect for the holidays because you can make a large batch in advance and keep the mixture in the freezer until you're ready to use it. Then all you have to do is scoop the mixture into a mug, add the rum, and fill with hot water.

This recipe is really rich-- almost like a dessert and it is soooo yummy.

HOT BUTTERED RUM

INGREDIENTS

1 pound Confectioners' sugar

1 pound brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

Pinch ground cloves

Pinch of salt

1 pound unsalted butter, softened

1/2 teaspoon vanilla

1 quart good quality vanilla ice cream, melted

DIRECTIONS:

Sift the dry ingredients together into the bowl of your mixer. Add the butter and vanilla. On medium high speed, cream the butter and sugars together. Lower the speed and drizzle in the melted ice cream, a little at a time, scraping down the sides as you go.

Freeze until firm.

To make a mug: Place 1 1/2 ounces good quality dark rum (I like Appleton Estates) in a mug along with two generous scoops of the mix-- more if you have a big mug. Fill the mug with boiling water. Top with a little fresh grated nutmeg-- just a little- and serve with a cinnamon stick for garnish.