In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired.
Microwave Single Serving:
In microwave-safe cup or mug, combine 1heaping teaspoon Hershey's Cocoa, 2 heaping teaspoons sugar and dash salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Author's Comments
Variations: <br />
Add one of the following with the vanilla extract: <br />
<br />
Spiced Cocoa: <br />
1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired. <br />
<br />
Mint Cocoa: <br />
1/2 teaspoon mint extract or 3 tablespoons crushed hard peppermint candy or 2 to 3 tablespoons white creme de menthe. Serve with peppermint candystick, if desired. <br />
<br />
Citrus Cocoa: 1/2 teaspoon orange extract or 2 to 3 tablespoons orange liqueur. <br />
<br />
Swiss Mocha: <br />
2 to 2-1/2 teaspoons powdered instant coffee. <br />
<br />
Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup cocoa at serving time. <br />
<br />
Slim-TrimCocoa: <br />
Omit sugar. Combine cocoa, salt and water; substitute skim milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar. <br />
<br />
Canadian Cocoa: <br />
1/2 teaspoon maple extract. <br />
<br />
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
It was a little too chocolatey for me. I made it like according to the directions and then added about 1/2-3/4 cup Coffemate original liquid creamer and then it was'nt so chocolatey.
Instructions
In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired.
Microwave Single Serving:
In microwave-safe cup or mug, combine 1heaping teaspoon Hershey's Cocoa, 2 heaping teaspoons sugar and dash salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Author's Comments
Variations: <br />
Add one of the following with the vanilla extract: <br />
<br />
Spiced Cocoa: <br />
1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired. <br />
<br />
Mint Cocoa: <br />
1/2 teaspoon mint extract or 3 tablespoons crushed hard peppermint candy or 2 to 3 tablespoons white creme de menthe. Serve with peppermint candystick, if desired. <br />
<br />
Citrus Cocoa: 1/2 teaspoon orange extract or 2 to 3 tablespoons orange liqueur. <br />
<br />
Swiss Mocha: <br />
2 to 2-1/2 teaspoons powdered instant coffee. <br />
<br />
Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup cocoa at serving time. <br />
<br />
Slim-TrimCocoa: <br />
Omit sugar. Combine cocoa, salt and water; substitute skim milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar. <br />
<br />
Canadian Cocoa: <br />
1/2 teaspoon maple extract. <br />
<br />
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Similar Recipes
hot cocoa