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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 12 cup hershey's dark cocoa
- 12 cup cuban coffee or 12 cup instant coffee granules
- 1 cup sugar
- 12 cup water
- 6 cups milk
- 1 tablespoon vanilla extract
- 14-12 teaspoon almond extract
- whipped topping (optional)
- additional hershey's dark cocoa, for sprinkling (optional)
Method
- Whisk together first 4 ingredients in large saucepan until smooth.
- Bring to boil over medium heat, whisking constantly.
- Boil 2 minutes, whisking constantly.
- Add milk; cook to serving temperature.
- DO NOT BOIL.
- Stir in extracts.
- Serve in cups or mugs.
- Garnish with whipped cream or whipped topping; sift cocoa over top.
- *If using with coffee granules add 1/2 cup of water more to recipe.
