1 quart low-fat chocolate milk 1/4 cup sugar 4 cinnamon sticks, plus extra for garnish, if desired 4 whole allspice berries or 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 6 ounces bittersweet chocolate chunks 1 tablespoon vanilla extract Whipped cream, optional

Pour the chocolate milk into a saucepan and bring to a simmer. Add the sugar, cinnamon sticks, allspice and nutmeg; then remove from the heat and allow to steep for 10-15 minutes.

After the spices have steeped in the milk, reheat the mixture on a very low heat and add the chocolate chunks, stirring occasionally until melted. This takes about 3-5 minutes.

Carefully pour the hot chocolate into a pan or bowl through a metal strainer to remove the spices and finish by adding vanilla extract to the strained liquid.

Pour into mugs and top with whipped cream and a cinnamon stick, if desired.

Makes 6 servings.

Tested by Susan Selasky for the Free Press Test Kitchen

282 calories (41% from fat), 13 grams fat (7 grams sat. fat), 40 grams carbohydrate, 8 grams protein, 103 mg sodium, 5 mg cholesterol, 211 mg calcium, 1 gram fiber

3-4 ounces Mexican chocolate 4 cups milk

Break the chocolate into pieces or chop or pulverize it in a blender. In a medium saucepan, warm the chocolate and the milk over low heat, stirring continuously, until the chocolate melts. When the mixture begins to simmer, beat it vigorously with a whisk or hand mixer until it is thick with foam. Serve hot in mugs.

Makes 4 servings; 1 cup per serving.

Cook's note: Mexican chocolate is available in the ethnic section of some grocery stores and at Hispanic markets such as Honey Bee Market, 2443 Bagley, Detroit, 313-237-0295, 8-8 Monday-Saturday, 8-6 Sunday. It comes in solid form. A popular brand is Ibarra.

Tested by Susan Selasky for the Free Press Test Kitchen

268 calories (55% from fat), 16 grams fat (10 grams sat. fat), 25 grams carbohydrate, 9 grams protein, 122 mg sodium, 34 mg cholesterol, 302 mg calcium, 0 grams fiber

1/2 cup unsweetened cocoa powder 1/3 cup sugar 1 teaspoon cornstarch or arrowroot 1 cup water 1 cup milk 1/8 teaspoon vanilla extract or 1/2 teaspoon Kahlua or Grand Marnier, optional Ground nutmeg or cinnamon Whipped cream or marshmallows

In a medium, heavy saucepan, stir together the unsweetened cocoa, sugar and cornstarch or arrowroot. Thoroughly stir in 1/2 cup of the water and set over low heat. Stir in the remaining 1/2 cup water and the milk. Cook, stirring, over medium-low heat until the mixture is thick enough to coat a spoon, about 10 minutes.

If desired, stir in the vanilla, Kahlua or Grand Marnier. Top each serving with ground nutmeg or cinnamon and whipped cream or marshmallows.

Makes 4 servings; about 1/2 cup per serving.

Cook's note: Italians like a dense cocoa and thicken it with cornstarch so it attains an almost pudding-like or chocolate-sauce consistency. For a thinner version, add more milk, water or half-and-half, or mix in some strong brewed coffee or espresso.

Tested by Susan Selasky for the Free Press Test Kitchen

128 calories (24% from fat), 3 grams fat (2 grams sat. fat), 26 grams carbohydrate, 4 grams protein, 33 mg sodium, 8 mg cholesterol, 87 mg calcium, 3 grams fiber

1 Basic Cocoa Recipe (see recipe) 2 tablespoons blanched almonds 1 tablespoon sugar 3 tablespoons amaretto Whipped cream, optional

Make the Basic Cocoa Recipe. Finely chop the blanched almonds with the sugar in a blender. Transfer to a medium saucepan and add 1 cup of the Basic Cocoa Recipe. Cook for 2-3 minutes. Then add the rest of the Basic Cocoa Recipe and the amaretto. Serve in mugs topped with whipped cream, if desired.

Makes 4 servings; 1 cup per serving.

Tested by Susan Selasky for the Free Press Test Kitchen

318 calories (37% from fat), 13 grams fat (7 grams sat. fat), 40 grams carbohydrate, 12 grams protein, 140 mg sodium, 38 mg cholesterol, 357 mg calcium, 4 grams fiber