- 5 cups baking cocoa
- 3 cups sugar
- 2 teaspoons salt
- 5 quarts water, divided
- 10 quarts milk
- 1 quart heavy whipping cream
- 2 tablespoons vanilla extract
- Whipped cream and additional baking cocoa
- In each of two large stockpots, combine 2-1/2 cups cocoa, 1-1/2 cups sugar and 1 teaspoon salt. Gradually stir 5 cups water into each pot. Bring to a boil; reduce heat. Whisk in the milk, cream and remaining water; heat through. Remove from the heat; stir in vanilla. Garnish with whipped cream and additional cocoa. Yield: 65 (1-cup) servings.
Originally published as Cocoa for a Crowd in Taste of Home February/March 2006, p39
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