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Rich and Creamy Cocoa

Author/Submitted by:
Servings: 3
Categories: Chocolate / Non-Alcoholic Beverages

Ingredients:
    3.00 tb Sugar
    2.00 tb HERSHEY'S Cocoa
    -(European Style)
    0.25 c Water
    1.25 c Milk
    0.50 c Light cream
    0.50 ts Vanilla extract
    Desired topping*

Directions:
*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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