Hot Cocoa & Variations Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1/4 cup: HERSHEYS cocoa,
ds Salt,
1/3 cup: Hot water,
4 cup: Milk,
3/4 tsp: Vanilla extract,
Miniature marshmallows or whipped cream, opt
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 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. Makes 5
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 2-3 tablespoons white creme de menthe. Serve with
peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2-3 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 of 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. Submitted By
MICHAEL ORCHEKOWSKI On 04-30
94
Source from luhu.jp
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. Makes 5
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 2-3 tablespoons white creme de menthe. Serve with
peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2-3 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 of 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. Submitted By
MICHAEL ORCHEKOWSKI On 04-30
94
Source from luhu.jp
Tags
Beverages