Not only has summer turned into fall, frozen yogurt season has turned into hot chocolate season at Downtown fro-yo go-to 39 BeLow.

Not only has summer turned into fall, frozen yogurt season has turned into hot chocolate season at Downtown fro-yo go-to 39 BeLow.

Owner Carolyn Maloney added a DIY hot-chocolate bar last week: for $3.50, you can make a hot chocolate to your specifications from a table covered in ingredients, like marshmallows, honey, pumpkin butter and white chocolate chips. Start with a base of either regular or sugar-free cocoa, add your flavorings and mix in either hot water, whole or non-fat milk. There are seven suggested recipes to get you started: Spicy Mexican, Classic, Salted Caramel, Pumpkin Spice, White Chocolate, Dark Chocolate and Peanut Butter, but all are open to a little tweaking.

I went with the Peanut Butter spiked with some cinnamon and a tiny hit of cayenne pepper borrowed from the Spicy Mexican, and seriously, that thing was gone in less than two minutes. With the (surprisingly rich-tasting) sugar-free powder and non-fat milk, it was enough to break my afternoon sugar craving without sending me into a sugar-crash tailspin. Maloney says basically any combo you can come up with will taste good so long as you add a little bit of vanilla to the standard cocoa base--she's been testing theory for months.