Sweet Ground Chocolate and Cocoa (Sugar, Cocoa - processed with Alkali, Unsweetened Chocolate, Soy Lecithin - an Emulsifier, Vanilla), Coffee.
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.
Always refer to the actual package for the most accurate information