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LOCATION: Recipes >> Drink Recipes >> Creamy Dutch Cocoa - Hershey's European Style

Print this Recipe    Creamy Dutch Cocoa - Hershey's European Style

I made this tonight for the first time and was so impressed I had to tell someone!

Use Hershey's European Style Dutch Processed Cocoa.
Basically, follow the recipe on the back, except tweak it by adding Sanalac nonfat dry milk to the regular milk, and use Baker's ultra-fine sugar.

For 2 medium sized mugs of cocoa I used 2 1/2 cups 2% milk and added approximately 1/2 cup Sanalac. Whisk it, then add to saucepan. Warm on medium heat, and add about 1/3 cup ultra-fine sugar and about 1/4 cup cocoa. Whisk that while it warms. Throw in a tiny pinch of salt. It says to add vanilla when cocoa is hot, but with the Dutch cocoa I didn't need it.

THE SECRET is to use a battery operated frother/mixer right in the saucepan to stir the cocoa as it warms. Mine has a little spinning wheel that whirrs in a circle when you press the button. The dry milk adds body and foams up nicely (just like the instant stuff with all the chemicals). I was shocked at how creamy it turned out, and you don't have to use cream or non-dairy creamer. It's relatively low fat, compared to some types of hot chocolate out there.
Play with the ratio of ingredients. You may like yours more chocolatey. If so, throw some more cocoa in and froth away!


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