I found the most amazing Hot Cocoa recipe, almost as good as Burdick's in Boston.

Ghirardelli Hot Chocolate
Yield: 4 servings

* 4 ounce(s) 60% Cacao Bittersweet Chocolate Chips
* 1 cup(s) half-and-half
* 1 tablespoon(s) amaretto (almond liqueur)
* 1 teaspoon(s) vanilla extract
* 1/2 cup(s) whipped cream
Directions

In saucepan over low heat, bring chocolate and half-and-half to simmer, whisking constantly. Simmer 1 minute or until mixture thickens slightly. Remove from heat; whisk in liqueur and vanilla.

Pour into four 1/2-cup demitasse or coffee cups. Top each serving with 2 tablespoons whipped cream; dust with Ghirardelli Unsweetened Cocoa (if desired). Serve immediately.

Tip: Instead of amaretto, use 1 tablespoon hazelnut, coffee or orange liqueur or peppermint schnapps, or 1/2 teaspoon almond or peppermint extract.


I used the almond extract instead of the amaretto, I'm excited to see how the mint would taste