Hot Cocoa many ways and many tastes - sugar

Method

• 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 2 minutes, stirring constantly.
• Add milk; heat to serving temperature, stirring constantly.
• DO NOT BOIL.
• Remove from heat; add vanilla.
• Beat with rotary beater or whisk until foamy.
• Serve topped with marshmallows or sweetened whipped cream if desired.
• Spiced cocoa: Add 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg with vanilla.
• Serve with a cinnamon stick, if desired.
• Mint Cocoa: Add 1/2 teaspoon mint extract or 3 Tablespoons crushed hard peppermint candy or 2 to 3 Tablespoons white creme de menthe with vanilla.
• Serve with peppermint candy stick, if desired.
• Citrus Cocoa: Add 1/2 teaspoon orange extract or 2 to 3 Tablespoons orange liquer with vanilla.
• Swiss Mocha: Add 2 to 2 1/2 teaspoons powdered instant coffee with vanilla.
• Canadian Cocoa: Add 1/2 teaspoon maple extract with vanilla.
• Cocoa Au Lait: Omit marshmallows or sweetened whipped cream.
• Spoon 2 Tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
• Slim-Trim Cocoa: Omit sugar.
• Substitute skim milk for milk.
• Proceed as above.
• Stir in sugar substitute with sweetening equivalence of 1/2 sugar with vanilla.
• Quick Microwave Cocoa: To make one serving, in microwave safe cup or mug, combine 1 heaping teaspoon Hershey's Cocoa, 2 heaping spoons sugar and dash of salt.
• Add 2 teaspoons cold milk; stir until smooth.
• Fill cup with milk.
• Microwave on HIGH (100%) 1 to 1 1/2 minutes or until hot.
• Stir to blend.