Ingredients:
1/2 cup hershey’s dark cocoa
1/2 cup cuban coffee or 1/2 cup instant coffee granules
1 cup sugar
1/2 cup water
6 cups milk
1 tablespoon vanilla extract
1/4-1/2 teaspoon almond extract
whipped topping (optional)
additional hershey’s dark cocoa, for sprinkling (optional)
Directions:
Whisk together first 4 ingredients in large saucepan until smooth.
Bring to boil over medium heat, whisking constantly.
Boil 2 minutes, whisking constantly.
Add milk; cook to serving temperature.
DO NOT BOIL.
Stir in extracts.
Serve in cups or mugs.
Garnish with whipped cream or whipped topping; sift cocoa over top.
*If using with coffee granules add 1/2 cup of water more to recipe.
Servings: 6-8
Time preparation: 10 min.
Time total: 10 min.