Friday, October 30, 2009
Cocoa for a Crowd
From the kitchen of One Perfect Bite...Our home is located on an incline that many call a cliff. While it misses that designation by a few degrees, it's not easy to get here and tomorrow will be of special concern because the weather is forecast to be wet and chilly. Past holidays have taught us that weather never dampens an Oregonian's joie de vivre and, while Noah may have to build another arc, there will be tiny ghosts and goblins at our door tomorrow night. They'll come with their out-of-breath parents and we'll offer them a brief respite from the storm. In addition to their Halloween grab bags, the little guys will get hot cocoa and any parent who might want something stronger will be offered an unspiked hot buttered rum to which they can add the poison of their choosing. It gives us a wonderful chance to touch base with neighbors, old and new, and the drinks are next to no work to assemble. I shared the recipe for hot buttered rum mix with you last Christmas and I'm including a link to it and the story of my darlin' Lily here. I do hope you have time to read it. Here's the recipe for cocoa for a crowd. It, too, is very easy to do and the kids will love it. Just don't forget the marshmallows and any other sprinkles you like to use. Naked cocoa just won't do.
Cocoa for a Crowd...from the kitchen of One Perfect Bite
1-1/2 cups sugar
1-1/4 cups cocoa (not hot chocolate mix)
1/2 teaspoon salt
3/4 cup hot water
1 gallon milk
1 tablespoon vanilla extract
Combine sugar, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.
Recipe courtesy of Hershey Kitchens.