Creamy Hot Cocoa Recipe
- 4 teaspoons sugar
- 2 teaspoons baking cocoa
- 1-1/3 cups boiling water
- 2/3 cup evaporated milk
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 2 tablespoons marshmallow creme
- Divide the sugar, cocoa and water between two mugs; stir until dissolved. Stir in the milk, vanilla and marshmallow creme; mix well. Serve immediately. Yield: 2 servings.
Originally published as Creamy Hot Cocoa in Reminisce Extra February 2001, p53
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