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Guest post by my friend Stephanie Klose, a Brooklyn-based writer and editor, contributor to Serious Eats and blogger at (and previously, right here on the blog!).

A Christmas or two ago, I received a bottle of Godiva chocolate liqueur as a gift. It’s not something that I would normally keep around and I don’t generally drink the kinds of drinks that call for it. But it was given with love by someone who liked it herself and I held on to it, stashing it out of sight until recently, when it occurred to me that there was one legitimately very delicious thing I could do with it: augment hot chocolate.

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