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This article was published 12/1/2013 (1680 days ago), so information in it may no longer be current.
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.