In a medium saucepan, stir together the unsweetened cocoa, sugar and cornstarch. Slowly, stir in 1/2 of the water and set over low heat. Stir in the remaining water and all of the milk. Continue cooking over medium-low heat- stirring often - until the mixture is thick enough to coat a spoon (about 10 minutes).

Stir Kahlua or Grand Marnier. Top each serving with whipped cream and ground nutmeg or cinnamon.


This recipe uses less than a teaspoon of Kahlua or Grand Marnier, but that little bit of liqueur makes this hot cocoa taste really special.

Mr Breakfast would like to thank KennyRogers for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From Alice

Rating (out of 5):

My daughter in law an I were just talking about Italian Hot Cocoa in Venice and we found you and made this excellent recipe. I could picture our cafe on The Grand Canal. Oh! you took us back. Perfetto

Comment submitted: 1/29/2008 (#4505)



From BT

Rating (out of 5):

Dead on, just like it is in Venice.

Comment submitted: 11/8/2007 (#3957)



From Amy J.

Rating (out of 5):

This recipe is the bomb and is so easy. Just make sure that you're stirring pretty constantly. I am soooo addicted to this, and strangely, if I sip some of this I don't have the strong urges for sweets that I typically have.

I haven't tried it yet w/the liqueur, but it was good straight. Once I made a little cup of "Mexicany" hot chocolate - mixed cinnamon and smoked hot paprika and it was good, but nothing I would drink every day.

Christmas idea this year: Mix up a batch of the dry ingredients, put into a little container and wrap up cute with the directions. All the person has to do is add the water and milk, and voila!

Comment submitted: 12/11/2006 (#927)

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