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Mixology / Boozy hot chocolate

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125 ml (1/2 cup) heavy cream

30 ml (2 tbsp) powdered sugar

2 ml (1/2 tsp) vanilla extract

500 ml (2 cups) whole milk

30 ml (2 tbsp) Dutch processed cocoa powder

30 ml (2 tbsp) sugar

90 ml (6 tbsp) Frangelico or other flavoured liqueur

 

Whip the cream with the whisk attachment of a stand mixer (or a handheld electric mixer) until soft peaks form; beat in the powdered sugar and vanilla.

Put the milk, cocoa powder, and sugar in a medium saucepan over medium heat. Cook, whisking constantly, until the cocoa powder is fully dissolved and the mixture begins to steam, about 5 minutes.

Divide the liqueur between two mugs. Add the hot chocolate to the mugs, and top with the whipped cream. Serve hot.

 

— Slate.com

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