Ingredients:
1/2 cup sugar
1/4 cup Hersheys cocoa powder
1 dash salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
miniature marshmallows or sweetened whipped cream (optional)
Directions:
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 2 minutes, stirring constantly.
Add milk; heat to serving temperature, stirring constantly.
DO NOT BOIL.
Remove from heat; add vanilla.
Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or sweetened whipped cream if desired.
Spiced cocoa: Add 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg with vanilla.
Serve with a cinnamon stick, if desired.
Mint Cocoa: Add 1/2 teaspoon mint extract or 3 Tablespoons crushed hard peppermint candy or 2 to 3 Tablespoons white creme de menthe with vanilla.
Serve with peppermint candy stick, if desired.
Citrus Cocoa: Add 1/2 teaspoon orange extract or 2 to 3 Tablespoons orange liquer with vanilla.
Swiss Mocha: Add 2 to 2 1/2 teaspoons powdered instant coffee with vanilla.
Canadian Cocoa: Add 1/2 teaspoon maple extract with vanilla.
Cocoa Au Lait: Omit marshmallows or sweetened whipped cream.
Spoon 2 Tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
Slim-Trim Cocoa: Omit sugar.
Substitute skim milk for milk.
Proceed as above.
Stir in sugar substitute with sweetening equivalence of 1/2 sugar with vanilla.
Quick Microwave Cocoa: To make one serving, in microwave safe cup or mug, combine 1 heaping teaspoon Hershey’s Cocoa, 2 heaping spoons sugar and dash of salt.
Add 2 teaspoons cold milk; stir until smooth.
Fill cup with milk.
Microwave on HIGH (100%) 1 to 1 1/2 minutes or until hot.
Stir to blend.
Servings: 5
Time preparation: 15 min.
Time total: 17 min.