Perfectly Chocolate Hot Cocoa

"Perfectly Chocolate" Hot Cocoa

This perfectly creamy, rich hot cocoa is best paired with a blanket and a book by the fire.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

  Amount Per Serving % DV *
Calories160
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium120 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg25% DV
Iron4% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium120 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg25% DV
Iron4% DV
  • Dash salt
  • 1/4 cup HERSHEY'S Cocoa
  • 3/4 teaspoon vanilla extract
  • Miniature marshmallows or sweetened whipped cream (optional)
  • 1/3 cup water hot
  • 4 cups milk (1 qt.)
  • 1/2 cup sugar
  • 1. 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.
  • 2. 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 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.

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