SPIRITED HOT CHOCOLATE
1/2 cup Hot Chocolate Base (recipe below)
3/4 oz. sweet sherry
3/4 oz. sweet liqueur, such as Tia Maria, Kahlúa, Frangelico or Grand Marnier
Microwave Hot Chocolate Base in large microwave-safe coffee cup until hot. Stir in sherry and sweet liqueur. Microwave until hot. Pour into smaller coffee cup; garnish with whipped cream.
Hot Chocolate Base
1 3/4 cups whole milk, divided
1/4 cup unsweetened cocoa
1/8 teaspoon cornstarch
12 oz. dark chocolate chips
Dash coarse salt
Heat 1 1/2 cups of the milk in medium saucepan over medium heat until warm. Whisk in cocoa until blended. Combine remaining 1/4 cup milk and cornstarch in small bowl; pour into saucepan. Bring to a simmer, whisking constantly. Remove from heat; stir in chocolate chips and salt, stirring until chocolate is melted. Pour through fine mesh strainer. Store in refrigerator up to 3 days.