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Name: Hot Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 1/2 c Sugar; 1 ds Salt; 1/3 c Hot water; 4 c milk; 3/4 ts Vanilla extract; Miniature marshmallows; Sweetened whipped cream

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INGREDIENTS

1/2 c Sugar
1 ds Salt
1/3 c Hot water
4 c milk
3/4 ts Vanilla extract
OPTIONAL
Miniature marshmallows
Sweetened whipped cream

Servings

INSTRUCTIONS

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" on Aug 29, 1998

NOTES

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Hot Cocoa

1/2 c Sugar
1 ds Salt
1/3 c Hot water
4 c milk
3/4 ts Vanilla extract
 OPTIONAL
 Miniature marshmallows
 Sweetened whipped cream

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" <bsharps@pcola.gulf.net> on  Aug 29, 1998

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 5

Calories: 259
Calories from Fat: 9 (3%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 3.9mg		1 %
Sodium 20.8mg		1 %
Potassium 77.6mg		2 %
Total Carbohydrate 62.5g		18 %
	Dietary Fiber 0g	0 %
	Sugars, other 62.4g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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