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3 tablespoons cocoa powder

3 tablespoons white sugar

1.5 cups milk

2 tablespoons milk

1 tablespoon cornstarch

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1. Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 ½ cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.

2. Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

You can save yourself a lot of cleanup by making this in the microwave in a 2 cup pyrex measuring cup. Just heat the milk/coco mixture, stirring every minute or two until it gets to temperature, then add the corn starch slurry, return it to the microwave to heat some more until it is thick (the consistency should be like cooked pudding) and then pour from the pyrex cup into a mug (or 2 mugs, as it makes quite a bit). Beyond that, use 3 tablespoons of sugar and finish it off by adding a splash of Kahlua. If it doesn't get as thick as you think it needs to be, add an extra generous teaspoon of cornstarch to the slurry. Top off with whipped cream and you're in a bistro in Italy, punto e basta! I guess two more things, use good cocoa powder, and use whole milk. If you only have skim on hand, add three tablespoons of half and half and that produces the amount of fat in whole milk for this recipe.