There may be a way to make any hot chocolate recipe taste even more delicious. Turns out, the color of your cup can impact how you perceive the taste and aroma of a beverage, according to a new study published in Journal of Sensory Studies.

Researchers served 57 people either unsweetened or sweetened hot chocolate from four different-colored cups: white, dark cream, orange with a white interior, and red. Then participants rated each drink on its sweetness, bitterness, flavor, aroma, creaminess, and overall enjoyment. Overall, the tasters favored the cocoa they drank out of orange cups, and liked the white-cupped cocoa least. Compared to the same stuff served in other cups, the orange-cupped hot chocolate tasted most chocolaty. Meanwhile, cocoa served in cream-colored cups tasted sweetest, and had the most intense chocolate aroma.

According to the results, you should use an orange cup if you crave chocolate or general deliciousness, and a cream-colored cup to satisfy your sweet tooth or savor a rich chocolate scent, right? Not so fast.

“Hot chocolate does not necessarily taste better from an orange cup,” says study author Betina Piqueras-Fiszman, Ph.D., researcher and teaching assistant at from the Universitat Politècnica de València. “Eating and drinking are multisensory processes, so obviously what we see does affect our perception of foods. But there is no rule that certain foods will taste better or worse in a certain container.” That’s because people approach food with certain associations and biases, she says. In other words, if your favorite mug happens to be orange, you may be prewired to think that anything you drink from it tastes better.

Luckily, you don’t have to trust your eyes to trick your taste buds. Just treat yourself to one of these mouth-watering twists on the classic cocoa drink. (Each makes one serving.)

For Spice-Lovers: SWEET AND SPICY HOT CHOCOLATE
This almond milk-based recipe from registered dietician Keri Glassman includes just a spoonful of sugar. Better yet: the cinnamon helps lower blood sugar, according to a study published in the American Journal of Clinical Nutrition, which found that even people without diabetes benefit from about a teaspoon of the spice in their rice pudding. Note: This recipe is dairy-free.

What You’ll Need:
1 c almond milk
1 tbsp unsweetened cocoa powder
1 tbsp sugar
¼ tsp nutmeg
¼ tsp chili powder
¼ tsp cinnamon

How to Make It:
Combine all ingredients in either in saucepan over low heat, or heat in microwave for about 90 seconds.

For Buzz-Seekers: SPIKED FLAMING MOCHA HOT CHOCOLATE
Professional mixologist Anthony Caporale says this cocoa coffee makes a spectacular presentation (even if you’re only making it for yourself!). All you need is a skewer and a gas burner to toast marshmallows to perfection. Use decaffeinated coffee for a sweet after-dinner drink that won’t keep you up all night.

What You’ll Need:
1 tbsp unsweetened cocoa
6 oz. hot coffee
1-1/2 oz. scotch liqueur (like Drambuie 15)
3 mini-marshmallows on a short wooden skewer

How to Make It:
Combine the cocoa and coffee in a mug (any color!). Stir until the cocoa is completely dissolved, then add liqueur. Use tongs to hold wooden skewer over gas stovetop burner, turning until all sides of the marshmallows are brown. Submerge skewer in drink to extinguish and balance on the rim of the mug to serve.

For Mint-Maniacs: PEPPERMINT HOT CHOCOLATE
The holidays are over, but you can still savor the spirit (and put leftover candy canes to use!) with this decadent recipe from Candice Kumai, author of Cook Yourself Sexy and Pretty Delicious.

What You’ll Need:
1/2 c chilled half-and-half
1 tbsp sugar
1 c sweetened almond milk
2 oz dark 70% cacao chocolate chips
1/4 tsp peppermint extract (or less if desired)
For optional garnish:
1 candy cane or 2 peppermint wheels, crushed
Chocolate shavings (use a vegetable peeler on a dark chocolate bar)

How to Make It:
In a saucepan over medium heat, combine first four ingredients and whisk until the chocolate fully melts and is smooth in texture. Remove from heat and stir in the peppermint extract. To garnish, Top with crushed candy and chocolate shavings.

For Nut-Fiends: NUTELLA HOT CHOCOLATE
A dollop of hazelnut spread adds a smooth and satisfying flavor to the classic cocoa recipe. Tip: A scoop of Nutella will jazz up a mug of instant hot cocoa, too.

What You’ll Need:
½ c 2% milk
½ c half-and-half
2 ½ oz bittersweet chocolate, chopped
2 tablespoons Nutella
Optional:
Marshmallows, toasted

How to Make It:
Combine the milk and half-and-half in a saucepan and bring to a low boil. Remove from heat and add chocolate and Nutella. Whisk until the chocolate is melted and the ingredients are thoroughly combined. Cover to keep hot. If using marshmallows, toast them, one at a time on a long wooden skewer over a gas flame, turning until all sides are golden brown. Serve hot in a coffee mug and top with the marshmallows.

Recipe courtesy of Donatella Cooks.

More from WH:
The Most Decadent Hot Chocolate EVER
DIY Hot Chocolate Mix
Healthiest Types of Chocolate

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