Instructions: Stir together in medium heavy saucepan unsweetened cocoa, sugar and cornstarch or arrowroot. Stir in 1/2 cup water thoroughly and set over low heat.

Stir in 1/2 cup water and milk.

Cook, stirring, over medium-low heat until the mixture is thickened and coats a spoon, about 10 minutes. Stir in vanilla, Kahlua or Grand Marnier, if using.

Top each serving with ground nutmeg or cinnamon, whipped cream or marshmallows.

Yield: 2 servings

(Note: Italians like a dense cocoa. They thicken it with cornstarch so it attains an almost chocolate-sauce consistency. For a thinner version, add more milk, water or half-and-half, or mix in some strong brewed coffee or espresso.)

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