It’s only getting colder as the days go by here in L.A., and while it may not be east-coast cold, I still can’t resist whipping up a hot drink at home to warm me up on those especially crisp days. Of course, if you know me, you know I love any opportunity to put my own GM spin on something, and this recipe is no exception! If you’re looking for a hot cocoa recipe with all the trimmings (that is still easy as pie), this one is for you.

I especially love making up a batch of this hot cocoa with friends during the holidays—it’s the perfect 5 o’clock treat on those winter weekends, and is sure to be a holiday crowd-pleaser. (And if you’re treating yourself to this recipe at home, it would even be perfect in a sprinkle-trimmed holiday S’well bottle, don’t you think?) So let’s get started, and get sipping…

Ingredients:

• Classic hot cocoa mix
• Peppermint candy canes
• Holiday colored sprinkles
• Bourbon (optional)
• Holiday garnishes of your choice (I used these snowmen on sticks and marshmallow floater shapes)

Directions:

1. Start by heating your water (or milk) in a pot over the stove on low heat. Note: On days when I’m in a hurry, popping it in the microwave will do, but the stove seems to give my hot chocolate a more even temperature and melts the chocolate mix more thoroughly.

2. Add about ¼ cup of your favorite hot cocoa mix for every 1 cup of milk or water. (I like this one from William’s Sonoma.) Stir until your cocoa is evenly mixed.

3. While your hot chocolate is simmering on the stove, carefully pour a generous amount of sprinkles into a dish or shallow bowl and set aside—you will be using this to sprinkle-dip the rim of your mug. ( Pro Tip: A great little tip I’ve discovered is to swipe a little bit of semi-soft butter around the rim of your mug to help the sprinkles stick. I know, it might not sound the tastiest, but trust me, you can’t even taste it and it works like a charm!)

4. After you’ve buttered the top of your mug, slowly dip it into your dish of sprinkles. When you pull it out, you should have an evenly coated rim of sprinkles! If you’re having trouble, wipe the sprinkles off, add a bit more butter, and try again.

5. To transfer your hot chocolate from pot to mug without ruining your sprinkles, I’d recommend pouring it into a Pyrex measuring cup first. This makes it easy to pour into your mug without ruining your delicate sprinkle garnish (and admittedly makes your hot cocoa look pretty tasty).

6. If you’d like to spike your hot cocoa, this is the point where you’ll do it. Simply add about 2 oz. of bourbon per cup, and stir. (This is optional of course, but a delicious adult version!)

7. Lastly, add whatever remaining holiday garnishes you wish! I topped mine off with some marshmallow floaters, marshmallow snowmen, and some crushed peppermint candy canes.

Voilà. I can’t resist a good cup of hot cocoa during the crisp winter months, and this recipe does just the trick.

Enjoy!

Xx GM

Photos: Jessi Burrone for GrayMalin.com