Intelligencer Journal/Lancaster New Era

RED VELVET HOT CHOCOLATE OLD-FASHIONED HERSHEY HOT CHOCOLATE

LET'S DRINK TO WINTER Hot cocoa is fabulous, especially when the weather plays tricks on us by hitting the 50s one day and dropping into the 30s the next.

We've got 35 more days until spring, so make the best of it. Hot cocoa additives, listed here

4 cups whole milk

1/4 cup granulated sugar

10 ounces semi-sweet baking chocolate, coarsely chopped

2 teaspoons red food color

1 teaspoon pure vanilla extract

Miniature marshmallows (optional)

VANILLA WHIPPED CREAM as follows (optional):

1/2 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon pure vanilla extract

Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.

Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Vanilla Whipped Cream, if desired.

For the Vanilla Whipped Cream, beat heavy cream, confectioners' sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.

Makes 5 servings.

Nutritional information per serving: calories: 473, fat: 25 g; carbohydrates: 52 g; cholesterol: 20 mg; sodium: 84 mg; fiber: 4 g; protein: 10 g

Recipe from McCormick.

7 ounces of 70-percent Scharffenberger Dark Chocolate

1 pinch of kosher salt

3 cups of whole milk

2 tablespoons super fine sugar

3 tablespoons espresso coffee

Chop chocolate and set aside. Combine milk, sugar and coffee and bring to boil.

Strain hot liquid over chopped chocolate in a bowl; stir until chocolate is completely dissolved. Serve with whipped cream.

Makes 5 servings.

Recipe from The Hotel Hershey Culinary Team.

Lschmidt@Lnpnews.com