Title: Rich and Creamy Cocoa
Categories: Beverages
Yield: 3 Servings

3	tb	Sugar
2	tb	HERSHEY'S Cocoa (European Style)
1/4	c	Water
1 1/4	c	Milk
1/2	c	Light cream
1/2	ts	Vanilla extract
		Desired topping*

*PEPPERMINT CREAM TOPPING or MOCHA CREAM TOPPING (optional, recipes follow)

In medium saucepan, combine sugar and cocoa; add water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Stir in milk and light cream. Heat to serving temperature. Do not boil. Remove from heat; add vanilla. Serve immediately. Garnish with desired topping. About 3 servings.

PEPPERMINT CREAM TOPPING:

In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1/2 teaspoon vanilla extract and 1/8 teaspoon peppermint extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.

MOCHA CREAM TOPPING:

In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1 teaspoon powdered instant coffee and 1/2 teaspoon vanilla extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]

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