Perfectly Chocolate Hersheys Hot Cocoa Recipes

PERFECTLY CHOCOLATE HERSHEY'S HOT COCOA

Perfectly Chocolate Hershey's Hot Cocoa image

I have been making this recipe for ages now and when I first found it, it was on the side of Hershey's Cocoa Tin. As a matter of fact, my mother used to make this for my sister and me in Cuba, when we weren't even so little. Found this on hershey's web site.

Provided by Manami

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
2 -3 teaspoons hershey"s cocoa
1 dash salt
1 cup milk
1/4 teaspoon vanilla extract

Steps:

Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH(100%) for 1 to 1-1/2 minutes or until hot.
Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
Stir in vanilla.
VARIATIONS:.
Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe.
Lower Fat: Use nonfat milk; follow recipe.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening of 2 tablespoons sugar.

HERSHEY'S "PERFECTLY CHOCOLATE" HOT COCOA RECIPE RECIPE - (4.2/5)

Hershey's

Provided by á-30663

Number Of Ingredients 7

Ingredients

3/4 teaspoon vanilla extract
4 cups (1 quart) milk
1/3 cup hot water
Dash salt
1/4 cup Hershey's Cocoa
Miniature marshmallows or sweetened whipped cream (optional)
1/2 cup sugar

Steps:

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. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8 ounce 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. MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. 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.

HERSHEY'S HOT COCOA

Hershey's Hot Cocoa image

We have been making this hot chocolate since we were kids. No chocolate in a bag can compare. We make this for special.

Provided by Ann Arber

Categories Beverages

Time 13m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/3 cup cocoa powder
1/3 cup water
4 cups milk
1 teaspoon vanilla

Steps:

Stir cocoa powder and sugar in a pot.
Add water and stir.
Bring to a boil over medium heat. Boil two minutes.
Add milk (I use 1 can canned milk and equal water, plus 1 cup of whole milk). Heat until hot.
Add vanilla and serve.

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