Photography by Angie Norwood Browne
- 1/2 cup sugar
- 1/4 cup HERSHEY’S Cocoa
- Dash salt
- 1/3 cup hot water
- 4 cups (1 qt.) milk
- 3/4 teaspoon vanilla extract
- Miniature marshmallows or sweetened whipped cream (optional)
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.
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.
Recipe by Hershey’s
Food Styling by Emily Browne