Hot chocolate has been a favorite treat for at least a few centuries in Europe and the Americas. Each country has its own interpretation of this special beverage. Below are eight international variations of hot chocolate, including two Asian-inspired versions.

Tips: These recipes are starting points. You can make any of them...
-sweeter by adding more sugar
-more chocolaty by adding more chocolate
-thinner by adding a little water
-richer by topping them with fresh whipped cream or marshmallows
-less fattening by substituting skim or low-fat milk
-more frothy by whipping the chocolate with a whisk or an immersion blender

Chocolate: You can avary the type of chocolate you use. I like to use semi-sweet morsels because they're real chocolate, easy to find, and melt quickly in warm milk.

Garnish: A nice touch when serving is to place a cinnamon stick in each mug or cup.

Brazilian-Style Hot Chocolate with Coconut Milk
Makes 4-6 servings

3 cups whole milk
8 ounces semi-sweet chocolate morsels
3 tablespoons sugar
1 cup unsweetened coconut milk

1.  In a medium saucepan over low heat, combine 1 cup of the whole milk with the chocolate morsels and stir until they melt and become evenly blended with the milk. 

2.  Gradually add the sugar and the rest of the whole milk and the coconut milk. Heat several more minutes until hot enough to drink. 

Chinese-Inspired 5-Spice Hot Chocolate
Makes 4-6 servings

4 cups of whole milk
8 ounces semi-sweet morsels
3 tablespoons sugar
2 pieces of star anise, purchased from a grocery store
2 large cinnamon sticks
5 whole cloves
8 Szechuan peppercorns, lightly crushed with the back of a knife or cleaver
3/4 teaspoon fennel seeds (optional)

1.  In a medium saucepan over low heat, combine 1 cup of milk with the chocolate morsels and stir until they melt and become evenly blended with the milk.

2.  Gradually add the rest of the milk, sugar, and all the spices.  Heat the mixture for another 5-7 minutes, until the milk simmers and the flavors of the spices are released.  

3.  When ready to serve, pour the mixture through a very fine sieve or a cheese cloth into a heatproof pitcher or teapot, or into individual cups or mugs. 

Swedish White Hot Chocolate
Makes 4-6 servings

4 cups whole milk
8 ounces white chocolate chips or shaved white chocolate
3 tablespoons sugar
4 two-inch pieces of orange rind
2 teaspoons vanilla extract or 1 vanilla bean

1.  In a medium saucepan over low heat, combine 1 cup of milk with the white chocolate chips or shavings.  Stir until the white chocolate melts and becomes evenly blended with the milk.

2.  Gradually add the rest of the milk, the sugar, orange rind and the vanilla extract or bean.  If adding the vanilla bean, split it first and scoop all the seeds inside into the milk.  Add the pod as well.  Heat approximately 5-7 minutes and then remove the rind and vanilla pod.

French Nutella Hot Chocolate
Makes 4-6 servings

4 cups whole milk
1/2 cup Nutella (chocolate hazelnut spread)
3 tablespoons sugar (optional)

1.  In a medium saucepan over low heat, combine 1 cup of milk with the Nutella until it melts into and becomes uniformly incorporated into the milk.

2.  Gradually add the rest of the milk.  Heat approximately 5-7 more minutes, until nice and hot.  Add extra sugar if you'd like it sweeter.

Mexican Spiced Hot Chocolate
Makes 4-6 servings

4 cups whole milk
8 ounces semi-sweet chocolate
3 tablespoons sugar
1 vanilla bean or 1 teaspoon vanilla extract
2 cinnamon sticks
1 dried hot chile (whole), such as Arbol or Piquin, or 1/4 teaspoon cayenne pepper

1.  In a medium saucepan over low heat, combine 1 cup of milk with the semi-sweet morsels and stir until they melt and become evenly blended with the milk.

2. Gradually add the rest of the milk, the sugar, and the spices.  If adding the vanilla bean, slit the bean in half, scoop out the inner seeds into the milk, and add the pod as well. Heat for another 5-7 minutes, until the milk simmers and the flavors of the spices are released.  

3.  Before serving, remove the cinnamon sticks, chile and vanilla bean.

Italian-Style Mocha Hot Chocolate
Makes 4-6 servings

3 cups whole milk
6 ounces semi-sweet chocolate morsels
1 cup strong coffee
3 tablespoons sugar

1.  In a medium saucepan over low heat, combine 1 cup of milk with the semi-sweet morsels and stir until they melt and become evenly blended with the milk.

2.  Gradually add the coffee, the rest of the milk and the sugar. 

3.  Heat for another 5 minutes and serve. 

Spanish-Style (Thick) Hot Chocolate with Whipped Cream
6 servings

4 cups whole milk
12 ounces semi-sweet chocolate morsels
3 tablespoons sugar
1 teaspoon vanilla
2 tablespoons corn starch
3 tablespoons water
Fresh whipped cream (1 1/2 cups heavy cream whipped)

1.  In a medium saucepan over low heat, combine 1 cup of milk with the semi-sweet morsels and stir until they melt and become evenly blended with the milk.

2.  Gradually add the rest of the milk, the sugar and vanilla and stir until evenly incorporated.

3.  In a separate little dish, combine the corn starch with the water until dissolved.  Then add the mixture to the hot chocolate. Stir over low heat until the hot chocolate starts to thicken and coats the back of a spoon.  

4.  Pour into wide coffee cups and top with a generous dollop of whipped cream.

Japanese-Inspired with Ginger & Wasabi
Makes 6 servings

4 cups whole milk
8 ounces semi-sweet chocolate morsels
1 teaspoon wasabi paste
6 large slices fresh ginger root
3 tablespoons sugar

1.  In a medium saucepan over low heat, combine 1 cup of milk with the semi-sweet morsels and wasabi paste and stir until the morsels melt and become evenly blended with the milk.

2.  Gradually add the rest of the milk, the ginger, and sugar.

3.  Heat another 5-7 minutes, until all the flavors are absorbed.  When

4.  When ready to serve, remove the ginger root slices.