The best thing about learning how to make the things you love, is they constantly morph based on the way you feel that day. I totally love hot chocolate, and sometimes I like it boozy, sometimes with coffee (mocha-style), and sometimes with cinnamon. This is one variation I really like that is super chocolatey and provides a little kick of caffeine, too. Enjoy!

8 ounces (1 cup) 2% milk (you could use more fat, but I wouldn’t use less)

1½ tablespoons cocoa powder (the unsweetened kind)

1 teaspoon good cinnamon (I always use Vietnamese and it really does make a difference)

½ teaspoon espresso powder (you can find this at most higher-end grocery chains, like Whole Foods or Fresh Market)

1 heaping tablespoon light brown sugar

3 tablespoons marshmallow fluff (you could probably do the recipe without this, but swim in childhood a little here)

Place milk in small saucepan over medium-high heat. When milk starts to warm, whisk in remaining ingredients, except fluff, until dissolved. (Turn down heat if milk starts to boil.) Combine 2 tablespoons of fluff into milk mixture. Whisk until incorporated. This entire process should only take a few minutes.

Remove from heat. Pour into a mug. Serve topped with 1 tablespoon of fluff.