Reprinted with kind permission from "Aruba Cooks" by Linda H. Shapiro, published in 1997, page 167. Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. This book is available for purchase from the Aruba Gastronomic Association (AGA).  Click here for more information

Ingredients:

• 3 Tablespoons cocoa
• 3 Tablespoons sugar
• 4 Tablespoons hot water
• 1 quart milk
• 2/3 cup bittersweet chocolate liqueur or                           mint-bittersweet chocolate liqueur

Garnish: whipped cream, toasted almonds

Combine cocoa, sugar and hot water in a small bowl. Stir vigorously until smooth and sugar has dissolved. Transfer to saucepan and blend with milk. Sir over moderate heat for 5 minutes. Add liqueur and stir until mixture is heated through. Pour into blender or food processer and blend until frothy.

Pour into warm mugs. Top with whipped cream and sprinkle on toasted almonds.

And enjoy!

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