Hot Dutch Chocolate
Top with whipped cream and sprinkle on toasted almonds. read more
- 3 Tablespoons cocoa
- 3 Tablespoons sugar
- 4 Tablespoons hot water
- 1 quart milk
- 2/3 cup bittersweet chocolate liqueur or mint-bittersweet chocolate liqueur
- Garnish: whipped cream, toasted almonds.
Combine cocoa, sugar and hot water in a small bowl. Stir vigorously until smooth and sugar has dissolved. Transfer to saucepan and blend with milk. Sir over moderate heat for 5 minutes. Add liqueur and stir until mixture is heated through. Pour into blender or food processor and blend until frothy. Pour into warm mugs. Top with whipped cream and sprinkle on toasted almonds.