As we head into the depths of this bitterly cold, will-it-never-end New England winter, it’s time to get serious about hot cocoa.

Here are three recipes for this delightful perfect-for-winter drink.

The first—from David Lebovitz, who wrote The Great Book of Chocolate—I discovered after binge watching The Marvelous Mrs. Maisel, the new Oscar-winning series from Amazon. There is a wonderfully funny mother- daughter relationship in the series, and, at one point (Season 1, Episode 4), Rose and Midge sit down for a chat over Parisian hot chocolate, which had such a delicious name that it sent me to Google, and this recipe popped up.

The other two recipes are from Dina Cheney’s book, Tasting Club: Gathering Together to Share and Savor Your Favorite Tastes. It’s a fun book. Cheney recommends starting up a club, where friends can meet monthly and sample and rate a variety of options including wine, chocolate, cheese, honey, tea, olive oil, cured meats, balsamic vinegar, apples, and beer. It’s an ideal get-together during the winter. In her chapter on chocolate, she includes these two hot chocolate recipes, one sinful, the other a bit more virtuous.

What’s your favorite way to enjoy hot chocolate? Let me know by emailing me a recipe and photo to p.mcnerney@shorepublishing.com, and I’ll share your recipe with our readers!

Le Chocolate Chaud

David Lebovitz, from www.davidlebovitz.com

Four ‘Parisian-sized’ Servings

Ingredients:

2 cups whole milk

5 ounces bittersweet chocolate, (best-quality), finely chopped

optional: 2 tablespoons light brown sugar

Directions

Heat the milk in a medium-sized saucepan. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments. Taste, and add brown sugar if desired. Serve warm in small demitasse or coffee cups. Lebovitz says this improves if made ahead, allowed to sit for a few hours, and rewarm before serving. He also likes to add a few flecks of fleur de sel from Brittany.

Dana’s Decidely Devilish Hot Chocolate

From Tasting Club, Dina Cheney

Serves two to four, depending on serving size

Ingredients:

2 cups skim milk

1/8 teaspoon table or iodized salt

½ cup packed, finely chopped bittersweet chocolate (she recommends Valrhonna and Scharffen-Berger)

½ cup semisweet chocolate chips (such as Ghiradelli)

1 tablespoon unsweetened cocoa powder

1 teaspoon pure vanilla extract

Optional add-ins: 1/8 teaspoon espresso powder, 2 cinnamon sticks, freshly whipped cream, chocolate shavings, almond extract, peppermint stick

Directions

In a heavy, medium-sized saucepan over medium-high heat, bring milk with salt to a simmer. Immediately remove from the heat and add chocolate, cocoa powder, vanilla, and espresso, if using. Whisk until smooth.

Ladle the hot chocolate into mugs and garnish as desired with cinnamon sticks, whipped cream, and chocolate shavings.

Dina’s Almost Angelic Hot Chocolate

From Tasting Club, Dina Cheney

Serves two

Ingredients:

3 cups vanilla flavored soy milk (Preferably Silk brand)

2 cinnamon sticks

¼ teaspoon table or iodized salt

½ cup unsweetened

cocoa powder

1 teaspoon pure vanilla extract

3 tablespoons granulated or white sugar

Over medium-high heat in a heavy, medium-sized saucepan, bring soy milk to a simmer with cinnamon sticks and salt. Immediately remove from heat and add cocoa powder, vanilla, and sugar. Whisk until smooth, ladle into mugs, and serve.