Cocoa Swap Weekly Topic #2

This week's assignment for the Cocoa Swap is to post our favorite homemade cocoa recipe. I've never made homemade cocoa (I'm a pre-packaged gal) except warmed up milk and Hershey's powdered mix. I do garnish with marshmallows. Since I don't really consider that a homemade recipe I searched on the internet and found this one. You can't go wrong with Hershey's.

Hot Cocoa

Ingredients:

• 1/2 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• Dash salt
• 1/3 cup hot water
• 4 cups (1 qt.) milk
• 3/4 teaspoon vanilla extract
• Miniature marshmallows or sweetened whipped cream(optional)

Directions:
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. 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 marshmallows or 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 nonfat 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.