Title: Swiss Hot Cocoa
Categories: Beverages
Yield: 8 Servings
| 3/4 | c | Unsweetened Cocoa Powder |
| 2/3 | c | Sugar |
| 32 | oz | Milk |
| 1 1/2 | c | Hot Strong Coffee |
| 1/2 | c | Brandy or Cherry Liquer |
| | | Whipped Cream |
Combine cocoa and sugar in a 2-quart saucepan. Stir in milk. Heat,
stirring, until very hot but not boiling. Remove from heat and stir in
coffee and brandy or liqueur. Cool Slightly. Garnish with whipped cream.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and
Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.