For kids and adults alike, hot cocoa is often at the top of the list of favorite winter beverages. And with all the store-bought powdered packets available, it's certainly easy to prepare.

But guess what? Making your own isn't that much more difficult, and the effort is worth it.

And if you're having a party or family gathering, why not create a hot cocoa bar and let the guests add their toppings of choice?

Topping musts for all ages include marshmallows, candy canes or peppermints, colored sprinkles and chocolate chips, but fresh toasted coconut, hazelnuts and homemade whipped cream and caramel sauce can raise the bar to gourmet status.

Additional ingredients can include flavored syrups or even a flavored spirit or two for the adults. If you do plan to include alcohol at an all-ages party, create a separate kids' hot chocolate bar to keep everyone safe.

Popular flavors of the season include peppermint schnapps, pumpkin spice liqueur, chocolate liqueurs, which come in multiple varieties, or an Irish cream, which goes great with hot chocolate made with coffee instead of water.

This recipe is a classic.

Perfectly Chocolate Hot Cocoa

2 tablespoons sugar

2 tablespoons unsweetened cocoa powder

Dash salt

1 cup milk

1/4 teaspoon vanilla extract

Whipped cream or marshmallows (optional)

Mix sugar, cocoa powder and salt into large mug. In separate microwave-safe container, heat on high for 1 to 1-1/2 minutes or until very hot.

Carefully and gradually add milk to dry mixture. Stir well. Add vanilla extract. Top with whipped cream or marshmallows.

Makes 1 serving

Recipe from: hersheyskitchens.com

Almond Whipped Cream takes this recipe to a whole new level.

Classic hot chocolate with Almond Whipped Cream

2 cups whole milk

3-1/2 ounces dark chocolate, broken into small pieces

1/2 teaspoon vanilla bean paste

2 tablespoons maple syrup or a few drops of liquid stevia

2 tablespoons cocoa powder

Almond Whipped Cream (recipe follows)

Bring the milk just to a simmer over medium heat, then remove from heat and add dark chocolate. Let rest for 1 minute, then whisk until chocolate is melted and liquid is smooth.

Stir in vanilla bean paste and maple syrup or stevia. Whisk in cocoa powder. Top with Almond Whipped Cream.

Makes 2 to 3 servings.

Almond Whipped Cream

3/4 cup cold heavy whipping cream

1/2 cup mascarpone or dairy-free cream cheese, such as Daiya

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Place all ingredients in a mixing bowl. Whisk until soft peaks form.

Makes 4 servings.

Vegan Caramel Syrup

1/2 cup full-fat coconut milk

3 tablespoons coconut palm sugar

1/2 teaspoon vanilla extract

Sea salt, to taste

In a small saucepan over low to medium heat, combine the coconut milk and coconut sugar and stir continuously until the sugar is dissolved.

When the mixture comes to a boil, reduce the heat to very low and add the vanilla extract and sea salt. Continue to simmer for about 2 to 3 minutes until the caramel thickens and turns golden brown. Remove from heat and serve warm or store in an air-tight container. Reheat if mixture becomes too thick.

Makes 1/2 cup.

These recipes from food writer J.M. Hirsch and recipe developer Alison Ladman add a special twist to a classic drink.

Nutella Cinnamon Hot Cocoa

1 cup whole milk

1/3 cup Nutella

Pinch cinnamon

Pinch salt

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the Nutella, cinnamon and salt. Whisk until the Nutella is completely melted.

Makes 1 serving.

Recipe from: J.M. Hirsch and Alison Ladman

Fluffernutter Hot Cocoa

1 cup whole milk

1/4 cup Fluff (marshmallow sandwich spread), plus extra for topping

1/3 cup chocolate chips

1/3 cup peanut butter chips

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the Fluff, chocolate chips and peanut butter chips. Whisk until completely melted and smooth. To serve, top with additional Fluff.

Makes 1 serving.

Recipe from: J.M. Hirsch and Alison Ladman

White Peppermint Hot Cocoa

1 cup whole milk

1/2 cup white chocolate chips

1/2 teaspoon peppermint extract

In a small saucepan over medium, heat the milk until hot but not boiling. Whisk in the chocolate chips and peppermint extract. Whisk until completely smooth.

Makes 1 serving.

Recipe from: J.M. Hirsch and Alison Ladman

Here are a few more ideas from Ladman to jazz up a basic cup of hot cocoa. Start with your favorite purchased hot cocoa mix, or make your own.

Almond praline: Use brown sugar in place of the white sugar. Stir in 1 teaspoon almond extract or 1 tablespoon amaretto liqueur.

Hazelnut: Whisk in 2 tablespoons chocolate hazelnut spread (such as Nutella). Add 1 tablespoon Frangelico liqueur, if desired.

Grasshopper: Whisk in 1/2 to 1 teaspoon peppermint extract, to taste.

Raspberry: Strain 1 tablespoon raspberry preserves through a fine mesh strainer. Discard any solids, then whisk the raspberry puree into the hot cocoa.

Gingerbread: Add 1-1/2 tablespoons of molasses and 1 teaspoon pumpkin pie spice blend. Stir in 1 tablespoon ginger liqueur, if desired.

Peanut butter-banana: Mash 1/2 of a very ripe banana until smooth. Whisk into the hot cocoa along with 1 tablespoon of peanut butter.

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]