Christmas Cocoa

Pour milk into a medium saucepan and heat over medium heat until steaming, about 3-4 minutes, stirring occasionally to prevent scorching.

Break the Hershey's chocolate into pieces and add to the steaming milk along with the raspberry cocoa package, stirring constantly until the chocolate is completely melted and the mixture is smooth.

Continue heating the chocolate mixture for 1-2 minutes until it reaches a gentle simmer, then remove from heat.

Stir in the Chambord liquor and Godiva liqueur, blending thoroughly to distribute the flavors evenly throughout the cocoa.

Divide the cocoa among four mugs, filling each about three-quarters full.

Top each mug with a generous dollop of whipped cream and serve immediately while hot.