In a saucepan combine 2 tbs. cocoa with 3 tbs. of milk or cream for each mug. Add sugar, if necessary to taste and heat through till all are dissolved.
Add as much milk as needed to make one or more mugs of cocoa, plus 2 oz. Amaretto or Saronno per mug. Heat but do not boil. Remove from heat and beat briskly for 20 seconds with whisk or beater.
Pour into mugs then froth with whipped cream. Garnish with cocoa or chocolate curls.
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