Prep 5 mins
Cook 5 mins
Originally titled Charleston Hot Cocoa, from a Hershey cookbook. This is our favorite cocoa. It is very rich and chocolately.
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons water
- 2 cups milk
- 1⁄4 teaspoon vanilla
- whipped cream or mini marshmallows
Variation 1 (banana)
- 1 medium banana, mashed (combine in blender)
Variation 2 (peanut butter)
- 1⁄4 cup creamy peanut butter (combine in blender)
Variation 3 (mocha)
- 1 teaspoon instant coffee granules
Variation 4 (peppermint)
- 1 tablespoon crushed peppermint candies or 1⁄4 teaspoon peppermint extract
Variation 5 (Mexican)
- 1⁄4 teaspoon ground cinnamon or 1 cinnamon stick
Variation 6 (orange)
- 1 -2 tablespoon Grand Marnier
- Combine sugar, cocoa, and water in small saucepan. Bring to a boil over medium heat, stirring constantly.
- Add milk and heat to serving temperature. Do not boil.
- Add vanilla; serve in mugs and top with spoonful of wihhpped cream or marshmallows.
- Stir or blend in flavor variations if desired.
This was a wonderful treat on a very cool and windy mid-Oct day. The red and gold leaves are blowing around their now bare trees. Indoors a cup of hot cocoa with peanut butter was warming and delicious. I used Splenda and a 50/50 mix of skin milk and fat free coffee creamer for that richer taste. Dark Dutch cocoa and creamy Adams pb are a match made in heaven. Now I'm looking forward to trying the peppermint So simple and so very good :D.
I made it with 2 tablespoon of sugar (that's enough sweet for me). I used dark cacao powder. I added mini marshmallows to my son's hot cocoa. He liked it. For him I didn't made a variation. For mine (on photo), I made the mocha variation with instant espresso powder. It was very yummy. I can't wait to try with peanut butter. Thanks Swissms :) Made for Market tag game
I made the peppermint variation and topped it with whipped cream and more crushed peppermint candy, so good! This is a definite keeper! Want to give the mocha, mexican, and orange variations a try too. Made and reviewed for Comfort Cafe Event - January 2010.