Hershey's Hot Cocoa Eleven Ways

Here’s a hot chocolate with more variations than you may ever use. After the kiddo went to bed Saturday night, we took the opportunity to sample a few liquors in our hot cocoas while we chatted.

This isn’t a super rich cocoa. It’s light and nice on it’s own, but really shines sharing the stage with other flavors. I like to serve hot cocoa in six ounce servings, but if you want bigger portion sizes by all means go for it.

The Chambord won hands down for the best flavor. Although I must say, the rest were quite excellent.

Ingredients
½ cup granulated sugar
¼ cup Hershey’s Cocoa, packed
Dash of Salt
1/3 cup hot water
4 cups (1 quart) milk
¾ teaspoon vanilla extract

Instructions
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 2 minutes, stirring constantly. Add milk; heat to serving temperature, stirring constantly. Do not boil.

2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy (I often skip this part to save time). Serve topped with marshmallows or sweetened whipped cream, if desired.

Makes about 6 (3/4 cup) servings, or 5 (1 cup) servings.

Our Own Individual Serving Variations

Luxurious Chambord Hot Cocoa
Add 1 Tablespoon Chambord to a ¾ cup serving of hot cocoa.

Cool Peppermint Schnapps Hot Cocoa
Add 1 to 1 ½ Tablespoons Peppermint Schnapps to a ¾ cup serving of hot cocoa.

Special Coffee Liquor Hot Cocoa
Add 2 Tablespoons Kahlua Especial to a ¾ cup serving of hot cocoa.

Cowgirl Style

Add a pinch of cayenne pepper to taste per serving. Top with whipped cream.

Hershey’s Variations for Entire Recipe

Spiced Cocoa Add 1/8 teaspoon ground cinnamon and 1/8 teaspoons ground nutmeg with vanilla extract. Serve with cinnamon stick, if desired.

Mint Cocoa Add ½ teaspoon mint extract or 3 Tablespoons crushed hard peppermint candy or 2 to 3 tablespoons white crème de menthe with the vanilla extract. Serve with peppermint candy stick, if desired.

Citrus Cocoa Add ½ teaspoon orange extract or 2 to 3 Tablespoons orange liqueur with vanilla extract.

Swiss Mocha Add 2 to 2 ½ teaspoons powdered instant coffee with vanilla extract.

Canadian Cocoa Add ½ teaspoons maple extract with vanilla extract.

Cocoa Au Lait Omit marshmallows or sweetened whipped cream. Spoon 2 Tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.

Hershey’s Single Serving Variation

Quick Microwave Cocoa for One To make one serving, in a microwave-safe cup of mug, combine 1 heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash of salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at high (100%) 1 to 1 ½ minutes or until hot. Stir to blend.

Hershey’s Hot Cocoa recipe from "Hershey’s Recipe Collection", Copyright 2009, Page 472. Pictures by Laura Flowers.