Mocha Hot Cocoa:
Prepare as directed, except stir 1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee crystals into the sugar mixture. Top each servings with whipped cream and coarsely crushed chocolate-covered espresso beans.
Salted Caramel Hot Cocoa:
Prepare as directed, except whisk in 1/4 cup high-quality caramel sauce and 1/4 teaspoon salt with the vanilla. Top each serving with whipped cream, a caramel drizzle, and a sprinkle of salt.
Minted Hot Cocoa:
Prepare as directed, except add 1/2 cup peppermint schnapps or 1/2 teaspoon peppermint extract with the vanilla. Top each serving with whipped cream and crushed peppermint candies.
