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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Hey, another great one from Hershey's! This is for their dark cocoa and coffee granules but I changed it to use Cuban coffee and changed the liquid quantities. Ingredients:
1/2 cup hershey's dark cocoa |
1/2 cup cuban coffee or 1/2 cup instant coffee granules |
1 cup sugar |
1/2 cup water |
6 cups milk |
1 tablespoon vanilla extract |
1/4-1/2 teaspoon almond extract |
whipped topping (optional) |
additional hershey's dark cocoa, for sprinkling (optional) |
Directions:
1. Whisk together first 4 ingredients in large saucepan until smooth.
2. Bring to boil over medium heat, whisking constantly.
3. Boil 2 minutes, whisking constantly.
4. Add milk; cook to serving temperature.
5. DO NOT BOIL.
6. Stir in extracts.
7. Serve in cups or mugs.
8. Garnish with whipped cream or whipped topping; sift cocoa over top.
9. *If using with coffee granules add 1/2 cup of water more to recipe.
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