Preparation: Mix with hot milk. Top with whipped cream, if desired.
Stovetop: Heat 8 oz. of milk in a small pan.
Add 3 Tbsp. of Ghirardelli hot cocoa and stir.
Heat, while stirring, until steaming.
Do not boil.
Microwave: Pour 8 oz. of milk into a mug or cup and heat on high for 1 to 1 1/2 minutes or until desired temperature. Remove from microwave and stir in 3 tbsp of Ghirardelli hot cocoa.
Ghirardelli Mexican hot cocoa: Heat 1 1/2 cups of milk in microwave safe bowl on high for 1 1/2 to 2 minutes. Stir in 8 tbsp of Ghirardelli chocolate mocha hot cocoa powder, 1/2 tsp ground cinnamon and 1/8 tsp almond extract. Pour into mugs and top with whipped cream. Place cinnamon sticks in mugs and serve immediately.
Yield: 2 servings.