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1
In medium saucepan, stir together sugar, cocoa and salt; stir in water.
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2
Cook over medium heat, stirring constantly, until mixture comes to a boil.
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3
Boil 2 minutes, stirring constantly.
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4
Add milk; heat to serving temperature, stirring constantly.
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5
DO NOT BOIL.
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6
Remove from heat; add vanilla.
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7
Beat with rotary beater or whisk until foamy.
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8
Serve topped with marshmallows or sweetened whipped cream if desired.
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9
Spiced cocoa: Add 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg with vanilla.
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10
Serve with a cinnamon stick, if desired.
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11
Mint Cocoa: Add 1/2 teaspoon mint extract or 3 Tablespoons crushed hard peppermint candy or 2 to 3 Tablespoons white creme de menthe with vanilla.
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12
Serve with peppermint candy stick, if desired.
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13
Citrus Cocoa: Add 1/2 teaspoon orange extract or 2 to 3 Tablespoons orange liquer with vanilla.
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14
Swiss Mocha: Add 2 to 2 1/2 teaspoons powdered instant coffee with vanilla.
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15
Canadian Cocoa: Add 1/2 teaspoon maple extract with vanilla.
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16
Cocoa Au Lait: Omit marshmallows or sweetened whipped cream.
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17
Spoon 2 Tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
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18
Slim-Trim Cocoa: Omit sugar.
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19
Substitute skim milk for milk.
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20
Proceed as above.
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21
Stir in sugar substitute with sweetening equivalence of 1/2 sugar with vanilla.
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22
Quick Microwave Cocoa: To make one serving, in microwave safe cup or mug, combine 1 heaping teaspoon Hershey's Cocoa, 2 heaping spoons sugar and dash of salt.
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23
Add 2 teaspoons cold milk; stir until smooth.
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24
Fill cup with milk.
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25
Microwave on HIGH (100%) 1 to 1 1/2 minutes or until hot.
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26
Stir to blend.
