Try this Hot Cocoa recipe or post your own recipe for Hot Cocoa
Main Ingredient: X
|1/3 c Hot water|
|3/4 teaspoon||Vanilla; extract|
|1||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. Five 8-oz. servings. 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 whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim Cocoa: 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. Canadian Cocoa: 1/2 teaspoon maple extract. Microwave Single Serving: In microwave-safe cup or mug, combine 1 heaping teaspoon Hersheys 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. Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias Posted to MM-Recipes Digest by "John Williams" <email@example.com> on Aug 29, 1998|
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