Mint Magic

I've realized that "drinking chocolate" is a lot like a milkshake: They allow you to consume huge quantities of chocolate or ice cream, respectively, without even realizing you're doing it. They're like one of those girl drinks you get in a bar, where before you know it you're totally wasted. I can nibble on a dark chocolate bar, one square at a time, for a week. Or I can chop it all up, melt it down with some water and milk, and drink it in one sitting.

And the recipes I've tried have ruined the more wholesome types of hot chocolate for me. The most recent recipe I tried was from Chocolove: Chop up one of their 3.2-ounce bars (they recommend 65 percent dark), combine it with 3/4 cup water and 2 tablespoons milk, then bring it to a boil and let it froth up. Serve in two demitasse cups.

I've tried a lot of mint cocoas this year, too, and the Williams-Sonoma and Schokinag were very good. But I think Michael Chiarello had the best idea: adding peppermint schnapps. So a couple of dark chocolate bars, some demitasse cups, some candy can stirrers and a bottle of peppermint schnapps. Let it snow.