STOVETOP HOT CHOCOLATE
Did you know HERSHEY'S has the most delicious hot cocoa recipe located on the side of their cocoa powder tin? If you've never tried it, you must! We've been enjoying this recipe every winter since I was a little girl. They have both the single serve option listed, as well as a serving size of six. I find it's easier to make the larger batch and store any leftovers ― it refrigerates and reheats easily!
It's smooth, rich and creamy ― everything you could want in a cup of hot chocolate on a cold winter's day. I find I enjoy this recipe much more than any hot cocoa I've ever had at a coffee shop. What's more, you can keep your slippers on and never leave the house (!!) I always top mine with a mountain of whipped cream and if Meriwether's around, we'll add loads of sprinkles.
Including the ingredient list, directions and variations below. Enjoy xx
what you'll need
1/2 cup sugar
1/4 cup Hersey's Cocoa
Salt
4 cups Milk
3/4 teaspoon vanilla extract
1/3 cup hot water
Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.
Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add vanilla. Beat with whisk until foamy. Yields approx. six 6-ounce servings.
Note: recipe may be doubled to serve a crowd.
variations
Add one of the following with the vanilla extract ―
CINNAMON COCOA: 1/4 to 1/2 teaspoon ground cinnamon.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy.
MOCHA COCOA: 1 to 2 tablespoons powdered instant coffee.
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