---------- Recipe via Meal-Master (tm) v8.02
       Title: HOT COCOA
  Categories: Beverages
       Yield: 5 servings
     1/2 c  Sugar
     1/4 c  Hershey’s Cocoa
       1 ds Salt
     1/3 c  Hot water
       4 c  Milk
     3/4 ts Vanilla extract
            Miniature marshmallows
            Sweetened whipped cream
   In medium saucepan, stir together sugar, cocoa and salt; 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.
   Variations: Add one of the following with the vanilla extract:
   Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
   nutmeg. Serve with cinnamon stick, if desired.
   Mint Cocoa: 1/2 teaspoon mint extract or 3 tablespoons crushed hard
   peppermint candy or 2 to 3 tablespoons white creme de menthe. Serve with
   peppermint candy stick, if desired.
   Citrus Cocoa: 1/2 teaspoon orange extract or 2 to 3 tablespoons orange
   Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.
   Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla
   ice cream on top of each cup cocoa at serving time.
   Slim-Trim Cocoa: Omit sugar. Combine cocoa, salt and water; substitute
   skim milk. Proceed as above. With vanilla, stir in sugar substitute with
   sweetening equivalence of 1/2 cup sugar.
   Canadian Cocoa: 1/2 teaspoon maple extract.
   Microwave Single Serving: In microwave-safe cup or mug, combine 1
   heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
   salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk.
   Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend;
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.