Get the whipped cream ready!

Ah, bliss! Now a really good reason to have a cup (or three) of hot chocolate. Today has been designated a national holiday where we celebrate frothy, chocolately, whipped cream goodness (with a dash of booze!) hot chocolate. Yup, it's National Hot Chocolate Day!! Whether you prefer your hot cocoa with marshmallows, whipped cream, a dash of cinnamon, spice or something more adult---here are a bunch of recipes for you to enjoy and share. Yes, there are alcohol-free recipes too!

Read on for the recipes!

South American Cocoa

Ingredients:1.5 oz. Diplomatico Anejo Rum 4 oz. Hot Cocoa
0.5 oz. dark crème de cacao
1 oz. whipped cream (garnish)
Directions: Pour all ingredients (except the whipped cream) into an Irish Coffee glass. Stir well. Float the Whipped Cream on top of the drink. Dust with Cocoa Powder.

Decadent Godiva Hot Chocolate

Godiva has a delicious, pre-made and easy to make hot cocoa mix.Here’s two ways to spice it up:

Godiva Salted Caramel Hot Coca: Directions: add a touch of salted caramel to either the milk or dark chocolate mix.

Godiva Spicy Dark Hot Cocoa: Directions: Add a pop of fire to deep, dark chocolate hot cocoa by sprinkling some chili or cayenne pepper over Godiva’s dark chocolate hot cocoa mix.

Read Coffee Flavored Creme Brulee

Peppermint Hot Cocoa MartiniCourtesy of BLT Prime (111 E 22nd St, New York, NY)

Ingredients: Stoli Vanilla 1.5 oz..
Crème de Cacao 1 oz.
Crème de Menthe 1 oz.
Steamed Milk and Cocoa
Mint Candy Garnish
Directions: Add the vodka, crème de menthe, and crème de cacao into the cup of hot chocolate. Add the candy as garnish and serve.

Kentucky Hot Chocolate

Ingredients: 1 1/2 oz. Four Roses Bourbon Yellow Label
1/2 oz. dark creme de cacao
1 cup hot chocolate
Directions: Add Four Roses bourbon and chocolate liqueur to a mug of hot chocolate. Dust with cocoa powder or nutmeg

El Dorado Hot Chocolate Courtesy of FoodNetwork.com

_{Image courtesy of FoodNetwork.com} Ingredients:
3/4 cup sugar
1/4 cup water, plus 2 tablespoons
8 ounces finely chopped semisweet or milk chocolate
6 cups milk
6 ounce cinnamon flavored liqueur (recommended: Goldschlager), see Cook's note.
3 ounce golden rum
Directions: Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.
Cook's Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.

Chocolate Peppermint Margarita

Ingredients: 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part peppermint schnapps
6 parts milk
1 part hot chocolate powder
Candy cane
Directions: In a shaker filled with ice, combine all ingredients and shake. Pour into your most festive glass and garnish with a candy cane. Enjoy!

Snowday Courtesy of Stone Rose Lounge (10 Columbus Cir #4, New York, NY)

Ingredients:1.5 oz. Stoli Vanilla |
5 oz. Hot Chocolate
Star anise
Directions: Top with whipped cream and crushed star anise.

Read Top Mixologist Roberto Rosa's Custom Cocktail

Mexican Dream

Ingredients: 2 oz. Patron XO Cafe Incendio
2 oz. hot Cocoa
Whipped cream
Directions: Add Patron XO Cafe Incendio to a cup of hot chocolate. Top with whipped cream.

Chocolate Grasshopper Courtesy of ESquared Hospitality

Ingredients:2 oz. Disaronno Amaretto liqueur
4 oz. Housemade hot milk chocolate* (see below or store-bought for simplicity)
2 oz. Mint-infused Orgeat syrup
Amaretto-infused whipped cream*
Mint Leaf Garnish
*Amaretto-infused whipped cream:2 cups of heavy cream
4 oz. Disaronno Amaretto liqueur
2 tbsp. sugar
*Hot Milk Chocolate:
1 qt. vitamin d milk
1 cup of heavy cream
7 oz. of milk chocolate
0.5 tsp. cocoa powder
Pinch of salt
Directions: Combine warm Amaretto, hot milk chocolate (see above), and mint-infused Orgeat syrup under low heat. Serve in warmed glass mug and garnish with Amaretto-infused whipped cream (see above) and mint leaf.

Chocolate Peanut Butter Cup Courtesy of Mixologist: Cheri Loughlin, The Intoxicologist

Ingredients:1-1/4 ounce Shellback Silver Rum
3 ounces Half & Half
1-1/2 ounce Heavy Whipping Cream
2 tablespoons smooth Peanut Butter
1/3 cup White Chocolate Chips
French Vanilla Whipped Cream
Peanut Butter Cup Chocolate Candy – unwrapped
Directions: Place rum in a heat resistant coffee mug. Set aside. Place half & half, heavy whipping cream, peanut butter and white chocolate chips in a microwave safe glass container such as a two cup measuring cup. Microwave mixture on high for 30 second intervals, stirring until mixture is completely heated and smooth. The completed microwave time should take approximately 3 to 4 minutes depending on individual microwaves. Once mixture is heated thoroughly and smooth, pour into coffee mug over the rum. Stir briefly. Top with whipped cream. Garnish with peanut butter cup on top.

Joyful JavaIngredients: 2 oz. Crater Lake Hazelnut Espresso Vodka
1 oz. Amaretto
2 oz. hot chocolate
4 oz. hot coffee
Directions: Combine all ingredients in a coffee mug, nudge glass or wine glass. Top with whipped cream or steamed milk.

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