‘Tis the season for winter’s national drink: Hot chocolate!

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When winter’s bitter icy sting covers your face after a brisk skate or walk, nothing beats the warmth and comfort of this season’s national drink: Hot chocolate.

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You can have your rum toddies, Irish coffee and apple ciders – but in the season of snow, only a hot chocolate will do.

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Research shows we’re heading into hot chocolate season, peaking late December and slowly declining into late January, when this iconic drink has a last hurrah during National Chocolate Day on Jan. 31.

And let’s face it – there are very few drinks so deeply-rooted  in childhood memories, or grown-up walks through a snow-blanketed streets than knowing a bracing cup of this delicious brew will be waiting for you afterwards.

Hot chocolate is truly a drink rich in nostalgia and flavour, not to mention whipped cream and marshmallows, depending on  your preference. Almost every country has its signature hot chocolate drink, and there are as many versions as there are chocolate flavours, ranging from the sensual to exotic to spicy and nice, with a touch of alcohol.

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The history of hot chocolate goes back more than 2,000 years to the Mayans, who created a bitter cocoa beverage indicative of the Aztec culture. It was used for its medicinal properties and who can argue that a cup of cocoa can lift spirits faster than anything.

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Ready-made, instant or a from-scratch experience, hot chocolate rules, especially in the coming cold winter months.

HOT TIPS FOR A HOT DRINK:

– Go deep or go home! Skip the water and use milk or half and half. Or use the variety of nut or grain milks – from almond to oat is the way to go.

– When making hot chocolate from scratch, use the best chocolate you can find. Gently melt it first before incorporating into your liquid. Or pour heated milk directly onto your chocolate before returning everything back into a pot and heating.

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– For adults, consider a splash of your favourite spirit – brandy, scotch, a good port, even red wine.

Hot chocolate recipes guaranteed to become family favourites

North Pole Salted Caramel Hot Chocolate

This delightful treat is courtesy of Purdys Chocolatier, whose Canadian history dates back to 1907 in Vancouver, BC. The company has been using the same caramel sauce it created back then! Every year, the company presents limited-edition flavours for the holiday season, and this year it’s the new North Pole Salted Caramels – topped with  sea salt from the Arctic Circle. www.Purdys.com.

1 3/4 cups milk or half and half cream

3 dark chocolate bars of your choice (150 g)

1/2 sea salt milk chocolate bar of your choice (25 g)

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2 Tbsp. milk or half and half cream

Sprinkling of sea salt

Whipped cream

Caramel drizzle*

Heat milk or cream in saucepan on medium heat, but do not boil. Cut chocolate bars into small squares and whisk into  heated mixture until melted. Top with sprinkling of sea salt, whipped cream and a drizzle of caramel sauce.

*To make your own salted caramel drizzle: Place 1/2 pkg of regular caramels with a pinch of sea salt, or salted caramels  into a saucepan and heat over low heat, stirring constantly until melted. (Note – if using salted caramels, omit pinch of  sea salt). Carefully stir in milk or cream to achieve a sauce-like consistency.

Frozen Hot Chocolate 

Nothing beats an ice cold hot chocolate treat over the holiday season. Recipe courtesy Galerie Au Chocolate, a Montreal-based, privately-owned premium, fairtrade chocolates and confections producer since 1985. www.galerieauchocolat.ca

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4 oz. fvourite chocolate bar, mint-flavoured suggested

1 Tbsp. store-bought hot chocolate powder

2 Tbsp. granulated sugar

1 1/2 cups milk

3-4 cups ice cubes

Chocolate curls

Whipped Cream for topping, optional

Chop chocolate into small pieces and melt in microwave on half power, stirring every 20 seconds. Once melted, add hot chocolate powder and sugar, stirring until well blended. Slowly stir in 1/2 cup milk, stirring until  smooth. Cool to room temperature.

In a blender, add remaining 1 cup milk, chocolate mixture and ice. Blend well until smooth. Taste and add more ice if you  want it thicker, and another spoonful of hot chocolate mix if you’d like it sweeter. Serve immediately, topped with  sweetened whipped cream and chocolate curls, if desired.

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Mulled wine for the holidays? Take it a step further by combing the aromatic flavours of wine with melted hot chocolate. Just add cinnamon and anise for this heart-hugger, courtesy Jackson-Triggs Reserve Signature Red  VQA. (www.jacksontriggswinery.com) Serves 6-8

1/2 cup cocoa powder

2 cinnamon sticks

4-star anise

8-10 cloves

1/2 tsp. dried ginger

2/3 cup dark chocolate chips

1 cup cold water

1/2 cup soft brown sugar

1 orange, sliced

1 bottle (750ml) favourite red wine

1/2 cup fresh or frozen cranberries

Orange slices to decorate

Add cocoa powder, cinnamon sticks, star anise, ginger and chocolate chips to a large saucepan. Pour in water, then add  sugar and orange slices. Heat on medium heat, stirring occasionally until sugar has dissolved, then turn down heat and  simmer for 10 minutes. Pour in red wine. Heat gently for another minute or two until warmed through.