INGREDIENTS

INSTRUCTIONS

OPTIONAL
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 Hershey's 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.
Hershey's 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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