Traverse City’s Sugarkissed reveals secrets to super cocoa. That’s right. Super cocoa.

Sure, “basic” hot cocoa is pretty much perfect as is, but, you know, what if there were a way to actually make it better. We posed the question to Chrissy Burke, proprietor and chief hot cocoa maker at Traverse City’s SugarKissed (231.421.9156), a dessert destination she opened on Front Street in June 2012. Find her cocoa-ology distilled to bullet points below.

  1. Use whole milk and half-n-half in a 6:1 ratio (we’re listening).
  2. Make a batch of your own cocoa mix—3 parts powdered bakers chocolate to one part sugar. Stir good amount into milk.
  3. Add chocolate chips (as many as you like!) into the hot milk and stir till melted. (Really makes it creamy and good, Chrissy says.)
  4. Top with marshmallows, whipped cream and, of course, sprinkles. (Kids love their sprinkles, says our expert.)
  5. Master class: stir in a teaspoon of peanut butter or Nutella before topping.