This is an extremely necessary first step. Frankly, if you're skipping this one, there's no saving you!
If you're working with hot cocoa mix, don't pour your hot milk first. Instead, dump the packet into a mug and add the milk a little at a time. No over-dilution, here!
Creamy, please, not crunchy. It'll add some richness in both texture and flavor!
Cinnamon, nutmeg, allspice -- all fair game to upgrade that cocoa.
Before you start pouring in your milk, drop a dark chocolate truffle or a handful of chocolate chips into your powder. As the milk is poured, the chocolate will melt -- I don't know about you, but I'm picturing a lava cake hot cocoa experience. Nutella could even work!
First of all, ditch the mini marshmallows. All they do is melt immediately. Instead, top your mug with marshmallow cream or fluff, and then take a mini torch (you know, the ones you use to make crème brulée) to it. Immediate elevation.
If you have any chocolate syrup lying around, rim your mug with it, margarita-style. If you're feeling really fancy, coat the rim in crushed nuts or cinnamon sugar.
You don't need water to steep tea -- use your hot chocolate to steep a bag of chai tea for a spicy-sweet change.
Self-explanatory? Pass the peppermint schnapps.