Hot Chocolate with Coffee and Hazelnut Liqueurs

1. 1

   Beat cream in medium bowl until peaks form.

2. 2

   (Whipped cream can be made 4 hours ahead; cover and refrigerate.)

3. 3

   Whisk sugar, cocoa powder, and 1/8 teaspoon salt in heavy medium saucepan to blend.

4. 4

   Gradually add 1/2 cup water, whisking until mixture is smooth.

5. 5

   Bring mixture to simmer over medium-low heat, whisking constantly.

6. 6

   Simmer 1 minute.

7. 7

   Gradually whisk in milk and return to simmer.

8. 8

   Divide hot chocolate among 6 mugs.

9. 9

   Stir 2 tablespoons of each liqueur into each mug.

10. 10

    Top each with dollop of whipped cream, then sprinkle with grated chocolate.

11. 11

    /epi-preparation>

* Per serving · 4 servings · Values may vary.

No additional tips available.