Haute Chocolate ~ Karin Calloway's

"In this extra-rich version, whole milk and half and half are simmered together with two types of sugar and chopped chocolate. For the chocolate, I usually choose a bar of Valhrona bittersweet (look for bars with around 70 percent cocoa) and Ghirardelli semisweet, with 60 to 65 percent cocoa. If I have leftover milk chocolate on hand, I’ll usually add some in place of some of the semisweet chocolate for further chocolate character."

The cocoa can be served as soon as the chocolate melts, but I like to froth it up with an emersion blender before serving. Top each mug of cocoa with a big marshmallow.

 * 3 cups milk

* 3 cup half and half


* 4 tablespoons granulated sugar


* 3 tablespoons brown sugar


* 3.5 ounces semisweet chocolate, coarsely chopped


* 2 ounces bittersweet chocolate, coarsely chopped


* 1 teaspoon vanilla extract


* Marshmallows, for garnish


Heat everything in a saucepan, except the vanilla, until chocolates melt and sugar dissolves. Stir in the vanilla. Blend with an emersion blender until foamy. Ladle into mugs and serve with marshmallows.

Makes 6 to 8 servings.

Bluegrass Hot Chocolate

(Adapted from David Domine's "Adventures in Bluegrass Cooking," McClanahan Publishing, 2007)

With its much higher dairy-to-chocolate ratio, this bourbon-spiked version pays homage to the home-style cocoa aesthetic while paying homage to Kentucky Proud products (whiskey from your favorite distiller, local honey and Ghanian-grown chocolate produced by Jamieson's of Lexington). Tiny chocolate particles may take a while to heat and melt, so choose between patience (waiting for the smoother texture) and impulse (embracing a warm quaff of chocolate-chip goodness).

• 2 cups whole milk
• 2 ounces dark chocolate (preferably Jamieson's Robust Dark Chocolate)
• 1 pinch salt
• 2 tablespoons honey
• 2 ounces bourbon whiskey
• Whipped cream and ground cinnamon for garnish (optional)

Heat the milk in a heavy-bottomed saucepan until it reaches a bare simmer. Once heated, add chocolate and salt and whisk until the chocolate mostly dissolves. Remove from heat and add honey, salt and bourbon and whisk to combine. Pour into a warmed mugs and enjoy with a garnish of fresh whipped cream and ground cinnamon.

Makes 2 cups.