1/2 cup granulated sugar
1/4 cup unsweetened cocoa
4 cups (1 qt./1 liter) milk
1/3 cup hot water
3/4 teaspoon vanilla extract
Miniature marshmallows or sweetened whipped cream
1. Stir together sugar, cocoa and salt in medium saucepan; 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.
2 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.
Add one of the following with the vanilla extract:
1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
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.
1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
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.
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.
1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING:
In microwave-safe cup or mug, combine 1 heaping teaspoon unsweetened 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.
Source: Recipe Adapted from Hershey's
Date: November 26, 2005