Rich & Creamy Cocoa Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Sugar,
2 tbsp: HERSHEYS Cocoa, European Style
1/4 cup: Water,
1 1/4 cup: Milk,
1/2 cup: Light cream,
1/2 tsp: Vanilla extract,
Desired topping*,
Directions:
*PEPPERMINT CREAM TOPPING or MOCHA CREAM TOPPING (optional, recipes
follow)
In medium saucepan, combine sugar and cocoa; add water, stirring
well. Cook over medium heat, stirring constantly, until mixture
boils. Stir in milk and light cream. Heat to serving temperature. Do
not boil. Remove from heat; add vanilla. Serve immediately. Garnish
with desired topping. About 3 servings.
PEPPERMINT CREAM TOPPING:
In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEYS European Style Cocoa, 1/2 teaspoon
vanilla extract and 1/8 teaspoon peppermint extract; beat until
stiff. Cover; refrigerate leftover topping. About 1 cup topping.
MOCHA CREAM TOPPING:
In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEYS European Style Cocoa, 1 teaspoon
powdered instant coffee and 1/2 teaspoon vanilla extract; beat until
stiff. Cover; refrigerate leftover topping. About 1 cup topping.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp
follow)
In medium saucepan, combine sugar and cocoa; add water, stirring
well. Cook over medium heat, stirring constantly, until mixture
boils. Stir in milk and light cream. Heat to serving temperature. Do
not boil. Remove from heat; add vanilla. Serve immediately. Garnish
with desired topping. About 3 servings.
PEPPERMINT CREAM TOPPING:
In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEYS European Style Cocoa, 1/2 teaspoon
vanilla extract and 1/8 teaspoon peppermint extract; beat until
stiff. Cover; refrigerate leftover topping. About 1 cup topping.
MOCHA CREAM TOPPING:
In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEYS European Style Cocoa, 1 teaspoon
powdered instant coffee and 1/2 teaspoon vanilla extract; beat until
stiff. Cover; refrigerate leftover topping. About 1 cup topping.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp
Tags
Beverages