Title: Hot Cocoa and Variations
Categories: Chocolate Dessert Beverages
Yield: 5 Servings

1/2	c	Sugar
1/4	c	HERSHEY'S cocoa
	ds	Salt
1/3	c	Hot water
4	c	Milk
3/4	ts	Vanilla extract
		Miniature marshmallows or whipped cream (opt)

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. Makes 5 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 2-3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

CITRUS COCOA: 1/2 teaspoon orange extract OR 2-3 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 of 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. Submitted By MICHAEL ORCHEKOWSKI On 04-30Ä94

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