Why settle for mediocre hot chocolate when you could sip a beverage that redefines the word cozy?

I have been an avid hot chocolate consumer my whole life. My family skis every chance they get and I am blessed with the gracefulness of a toddler on a pogo stick. As a result, I am no stranger to sipping hot chocolate in the ski lodge. 

First up: Swiss Miss, you can find this at anyone’s house. This is the store-bought potato salad of hot chocolate it’s everywhere, and it’s ok, but I don’t think anyone jumps with joy when they hear about potato salad—solid 5/10. When asked, students at DHS say the same. Sophomore Ellie Anderson says, “It’s not that good. Kinda overrated”. That being said, there are very easy ways to upgrade a cup of watered-down Swiss Miss, one of which is using warm milk instead of water.

Hot cocoa bombs: 7/10 only because of the experience; I don’t need to justify myself.

Cocoa powder and sugar: (1 Tbsp of cocoa powder and 2 Tbsp of white sugar mixed in a mug with hot water). It’s not the most chocolatey thing in the world, but it’s much better than the mix. This is how my family makes it. I could be biased. 8/10.

Real chocolate melted into milk. Is the juice worth the squeeze? Considering the squeeze, it’s just chopping chocolate and whisking it into milk on the stove. Yes, yes, it is this was the best hot chocolate I’ve ever had. If you have 10 minutes and are craving some hot chocolate, this is the way to go. 9/10. 

The recipe I used

• One bar of chocolate chopped(not Hershey’s!)
• 2 cups of heavy cream heated on the stove 
• Slowly whisk in the chocolate until fully incorporated

Writing this article has forced me not only to consume an obscene amount of hot chocolate but also to appreciate what winter has to offer. Hot chocolate is a winter activity; although winter is long and cold, there are sparkles in the disgusting, morbid reality that is winter.