Sunday, February 4, 2007

Hot Cocoa

½ c sugar
¼ c unsweetened cocoa powder
dash salt
1/3 c hot water
4 cups milk
¾ tsp vanilla extract

Stir together sugar, cocoa and salt in medium saucepan; stir in water until well blended. 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 no boil.

Remove from heat; add vanilla. If desired, beat with whisk until foamy.

Variations: Add one of the following with the vanilla extract:

Spiced cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

Mint cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

Citrus cocoa: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

Swiss mocha: 2 to 2-1/2 teaspoons powdered instant coffee.

Cocoa au lait: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.

Slim-trim cocoa: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.

Microwave single serving: Combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. 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.

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