Perfectly Chocolate Hot Cocoa Recipes

PERFECTLY CHOCOLATE HERSHEY'S HOT COCOA

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)

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.

HOMEMADE HOT COCOA

Steps:

• In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.

CREAMY HOT COCOA

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

CLASSIC HOT CHOCOLATE

Steps:

• Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
• Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
• When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
• Serve topped with whipped cream or marshmallows.

FLUFFY HOT CHOCOLATE

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

PERFECT HOT COCOA

Steps:

• Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

TRIPLE CHOCOLATE HOT COCOA

Steps:

• Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender.
• Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve.

CREAMY HOT COCOA RECIPE BY TASTY

Steps:

• Add dark chocolate, maple syrup, vanilla extract, salt, sweet potato puree and almond milk to a medium saucepan over medium low heat. Whisk to combine and bring to a simmer, stirring occasionally to incorporate chocolate.
• Once mixture is smooth and heated through, remove from heat.
• Serve warm.
• Enjoy!

PERFECTLY CHOCOLATE HOT COCOA

Steps:

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