On a cold winter’s day, nothing says warmth more that a steamy mug of hot cocoa.

Hot cocoa not only takes the chill out, but genuinely hits the spot by inciting nostalgic reverie. It’s the ultimate comfort drink.

For Rachel Therrien of Sabattus, and her sister Connie Norton of Lewiston, the liquid cure for cabin fever takes them back to simpler times.

“Every time I make hot cocoa it reminds me of skating at St. Croix on Martin Street as a child,” said Therrien with a smile. “They had a small concession stand and I looked forward to going to get hot cocoa as much as I enjoyed the skating.”

“And as I got older, it worked great as a bribe,” said Norton with a laugh. “My kids were always on their best behavior if hot cocoa was their reward.”

Therrien explained the difference between hot cocoa and hot chocolate.

“Although people do use the terms interchangeably, there is a difference. Hot chocolate is made with melting chunks of chocolate and hot cocoa is made with cocoa powder.”

“Most people seem to prefer whatever they were brought up with,” added Norton. “It’s pretty much the texture that makes the difference. Because of the cocoa butter, the hot chocolate is smoother, but either way, both are delicious.”

Your basic hot cocoa or chocolate is easy to prepare.

“A rounded tablespoon of both cocoa powder and sugar to a cup of piping-hot milk,” said Therrien. “I find the best way to avoid clumping is to put the dry ingredients in a mug; warming the milk separately. Stir just enough milk into the mug to form a paste. Once it’s blended and smooth add the rest of the milk and savor that first sip.”

“And for the hot chocolate it’s simply melting about a half of a cup of your favorite chocolate bar or bits in a cup of milk; even white chocolate is a yummy treat,” said Norton. “Hot chocolate pops are fun to make too. They look like a block of fudge on a stick, all ready to melt into heated milk.”

Once you have the basics down, additions and combinations are endless for a richer, chocolate celebration that even the younger ones will love.

“Adding flavor is simple,” explained Therrien. “Extracts and spices are a quick way to make hot cocoa super unique. For extracts, peppermint, coconut or vanilla work well, but if you like a particular flavor with chocolate, why not try it — like orange, mint or raspberry. Start off with about a half teaspoon per cup of milk. Pumpkin spice is great, and a Mexican hot cocoa is made with cinnamon and a touch of cayenne or chili powder. One of my favorites is drizzling warm caramel sauce down the insides of the mug, adding the hot cocoa and topping with sea salt and marshmallows.”

Norton noted there are many flavored syrups on the market for coffee that work well for hot chocolate. “Like almond or vanilla, and others to try are hazelnut and caramel. And speaking of coffee, instant espresso makes a wonderful ‘mocha hot cocoa.’ Seasonal liquid creamers, like Coldstone’s Brownie Sundae or Coffee-mate’s Chocolate Chip Cookie also make for a decadent addition.”

Adult versions can ward off a cold winter’s night and certainly kick it up a notch.

“Adding liqueurs such as Bailey’s Irish Cream or Kahlua can really take hot cocoa to a different level,” said Therrien. “And if you are making it for a crowd, a hot cocoa bar is always a big hit after a night of skating, sliding or just playing cards. Make basic hot cocoa in a crock pot and set all kinds of spices, flavorings and liqueurs nearby so people can make their own concoction. Even a splash of vodka goes well with the Baileys, or rum with cinnamon.”

“And don’t forget the whipped cream and marshmallows!” Norton said. “Toppings always make a drink special. Add swirls of caramel or chocolate sauce on top of the whipped cream — even shaved chocolate is a yummy embellishment. And if you want to wow the crowd, pour Bacardi 151 around the marshmallows and ignite, making a toasted marshmallow treat. Just don’t forget to blow it out before drinking it!”

Flavorings aren’t the only thing to experiment with, according to the sisters.

“If you prefer almond milk or coconut milk, try it,” said Therrien. “For a slight caramel flavor try using brown sugar. . . or if sugar free is to your liking, use Splenda or stevia. Even the thickness can be played with by adding heavy cream or half-and-half. Adding a touch of corn starch to the dry ingredients can also be used as a thickener.”

And if you have never tried homemade marshmallow, now may be the time.

“Homemade marshmallow is just the best,” said Therrien, her face breaking into a smile. “And it’s fairly simple to make. They are so much tastier than the store-bought and you can add extracts and swirl in food coloring to make it fun. You almost need a stand-up mixer though. The batter runs up the hand mixer, not allowing you to mix for the total time needed. . . . It’s still amazing tasting, just a bit gooier in texture, but still stiffer than a Fluff.”

For these sisters, the sky is the limit in hot cocoa combinations. And for good reason.

“Few things provide comfort more that hot cocoa, and it is so versatile,” said Therrien. “Each sip seems to bring back another fond memory. . . . Nothing quite brightens a cold, dreary day like wrapping your hands around a mug of hot cocoa!”

Hot chocolate pops

Ingredients:

1/2 cup heavy cream

1  14-ounce can sweetened condensed milk

3 cups chopped chocolate (semi-sweet bits can be used alone or use any combination of 60 percent cacao chips and milk chocolate bits)

4 ounces unsweetened chocolate

24 Popsicle or lollipop sticks

Instructions:

Place cream and milk in a heavy saucepan over medium to low heat. Stir occasionally until it starts steaming. Take off the heat and add the chocolate; let set for 10 minutes. Place back on heat and continue stirring until all the chocolate is melted and it has turned shiny. Remove from heat and pour into an 8-inch-by-8-inch buttered pan (or lined with parchment paper). Smooth top with a spatula. Cool 12 hours and cut into 24 squares with a hot knife (dip in hot water). Insert a stick into each square.

Use one block per cup of milk, which needs to be very hot in order to melt the block.

For storage, wrap each block in plastic wrap and keep for up to two weeks.

Homemade marshmallows

Ingredients:

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Instructions:

Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and heat for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to heat until the mixture reaches 240 degrees (about 7-8 minutes). Immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13-inch-by-9-inch pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Salted caramel hot cocoa mix

Ingredients:

2 1/2 cups granulated sugar

3 tablespoons pure vanilla extract

1 1/2 cups cocoa powder (Ghirardelli works best)

1 to 3 tablespoons sea salt

1 cup dry milk powder

3/4 cup packed light brown sugar

10 ounces good quality bittersweet chocolate or chocolate chips

Instructions:

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Can take 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the bittersweet chocolate/chocolate chips, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons of the mix into 1 cup of hot milk.

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