Best 4 Hersheys Perfectly Chocolate Hot Cocoa Recipes
Indulge in the ultimate comfort and warmth with Hershey's Perfectly Chocolate Hot Cocoa, a classic and timeless beverage elevated to perfection. This luxurious hot cocoa is crafted using premium Hershey's cocoa, renowned for its rich, velvety flavor, ensuring an exceptionally smooth and decadent experience. Sip on the classic Hershey's cocoa, or elevate your indulgence with delectable variations like the Salted Caramel Cocoa, White Chocolate Peppermint Cocoa, and Mexican Spiced Cocoa. Each variation offers a unique flavor journey, catering to diverse preferences and adding a touch of excitement to your cozy cocoa moments. Whether you prefer the timeless simplicity of the classic cocoa or crave a burst of unique flavors, Hershey's Perfectly Chocolate Hot Cocoa promises an unforgettable hot cocoa experience that warms the soul and delights the senses.
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HERSHEY'S "PERFECTLY CHOCOLATE" HOT COCOA RECIPE RECIPE - (4.2/5)
Provided by á-30663
Number Of Ingredients 7
Steps:
- 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 ounce 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 liqueur. SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee. COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time. SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat 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: Combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. 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; serve.
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g
HERSHEY'S HOT COCOA
We have been making this hot chocolate since we were kids. No chocolate in a bag can compare. We make this for special.
Provided by Ann Arber
Categories Beverages
Time 13m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Stir cocoa powder and sugar in a pot.
- Add water and stir.
- Bring to a boil over medium heat. Boil two minutes.
- Add milk (I use 1 can canned milk and equal water, plus 1 cup of whole milk). Heat until hot.
- Add vanilla and serve.
PERFECTLY CHOCOLATE HERSHEY'S HOT COCOA
I have been making this recipe for ages now and when I first found it, it was on the side of Hershey's Cocoa Tin. As a matter of fact, my mother used to make this for my sister and me in Cuba, when we weren't even so little. Found this on hershey's web site.
Provided by Manami
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, cocoa and salt in large mug.
- Heat milk in microwave at HIGH(100%) for 1 to 1-1/2 minutes or until hot.
- Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
- Stir in vanilla.
- VARIATIONS:.
- Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe.
- Lower Fat: Use nonfat milk; follow recipe.
- Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening of 2 tablespoons sugar.
Tips:
- Use high-quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "unsweetened" and has a rich, chocolatey aroma.
- Don't skimp on the milk. Use whole milk or 2% milk for a creamy, rich hot cocoa. You can also use a plant-based milk, such as almond milk or oat milk.
- Sweeten your hot cocoa to taste. You can add sugar, honey, or maple syrup. You can also use a flavored syrup, such as vanilla or peppermint.
- Add a pinch of salt to enhance the flavor of the chocolate. Salt helps to balance out the sweetness of the cocoa and creates a more complex flavor profile.
- Garnish your hot cocoa with whipped cream, marshmallows, or a sprinkle of cinnamon. This will make your hot cocoa look and taste even more special.
Conclusion:
Hershey's Perfectly Chocolate Hot Cocoa is a delicious and comforting drink that is perfect for a cold winter day. It is easy to make and can be customized to your liking. Whether you like your hot cocoa sweet, creamy, or rich, there is a recipe in this article that is perfect for you. So next time you are craving a warm and chocolatey drink, give one of these recipes a try.
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