Vintage Recipes: Hot Chocolate Drinks from Hershey’s

I have a 1979 edition Hershey’s Cocoa Cookbook and it is chock-full of chocolately deliciousness!

With winter officially here, I thought it would be nice to share a few of the hot drink recipes. Cold weather makes me think of hot chocolate as well as football games and falling leaves. It’s nice to have several easy, delicious recipes to heat up a chilly evening.

Favorite Hot Cocoa

¼ cup plus 1 tablespoon cocoa

½ cup sugar

Dash of salt

1/3 cup hot water

1 quart milk

¾ teaspoon vanilla

Combine cocoa, sugar and salt in a medium saucepan and blend in water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk, stir and heat to serving temperature but do not boil. Remove from heat then add vanilla. Beat with a mixer until foamy. Makes about 5 servings.

For a single serving, combine 1 tablespoon cocoa, 2 tablespoons sugar, a dash of salt and 1 tablespoon of water. Boil and stir for 1 minute. Add 1 cup milk and 1/8 teaspoon vanilla. Heat to serving temperature, stirring occasionally.

Spiced Hot Cocoa

¼ cup cocoa

1/3 cup sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon salt

½ cup hot water

3 ½ cups milk

1 teaspoon vanilla

Dash of ground cloves

Combine cocoa, sugar, cinnamon, nutmeg and salt in a saucepan then blend in hot water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk and heat to serving temperature, stirring occasionally. Do not boil. Remove from heat then add vanilla and cloves. Beat with mixer until foamy. Serve hot. Garnish with cinnamon sticks, if desired. Makes 5 servings.

Hurry-Up Hot Cocoa

1 tablespoon cocoa

2 tablespoons sugar

Dash salt

Hot milk

1/8 teaspoon vanilla (optional)

Combine cocoa, sugar and salt in a cup. Stir in hot milk to fill cup. Add vanilla and stir until blended.

Variations

Canadian Cocoa: Add 1/8 teaspoon maple extract.

Irish Mint: add 1/8 teaspoon pure mint and peppermint extract.

Orange Cocoa Cappuccino: Add 1/8 teaspoon pure orange extract.

Swiss Mocha: Add ½ teaspoon instant coffee granules.

Viennese Cocoa: Add a dash of ground cinnamon and a dash of ground nutmeg.

FamilyHolidayFavorites10-15For more delicious wintery treats, check out Family Holiday Favorites, only $2.99 on Amazon, here http://www.amazon.com/dp/B005WDHL20.

It features 50 tried-and-true show stopping recipes split into sweet and savory dishes with a splash of holiday illustrations to keep spirits high.

Advertisements

Add Flair to Halloween Cakes by Starting with Cocoa

Digging around in my stack of ancient cookbooks, I ran across the  Hershey’s Cocoa Cookbook. It includes a couple of great Halloween-named cakes — Devil’s Food and Black Magic cake. But before we get into the recipes, I thought it would be nice to share the substitution guidelines Hershey included in this 1979 cookbook.

For baking chocolate: 3 tablespoons cocoa plus 1 tablespoon shortening or oil equals 1 square (1 ounce) baking chocolate.

For pre-melted unsweetened chocolate: 3 tablespoons cocoa plus 1 tablespoon oil or melted shortening equals 1 envelope (1 ounce) pre-melted unsweetened chocolate.

For semi-sweet chocolate: 6 tablespoons cocoa plus 7 tablespoons sugar plus 1/4 cup shortening equals one 6-ounce package (1 cup) semi-sweet chocolate chips or 6 squares semi-sweet chocolate.

For sweet cooking chocolate: 4 tablespoons cocoa plus 4 2/3 tablespoons sugar plus 2 2/3 tablespoons shortening equals one 4-ounce bar of sweet cooking chocolate.

Why all the fuss about cocoa? It is convenient because you can store it almost indefinitely in the pantry, even after the can has been opened. Also, you can spoon it directly into the mix of your recipe without pre-melting, which saves time and clean-up. Cocoa is also less expensive for cooking, so it’s a money saver.

Devil’s Food Cake

3/4 cup butter or margarine, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 eggs

1 3/4 cups unsifted all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk or sour milk

1/2 cup boiling water

Cream butter, sugar and vanilla in a large mixing bowl. Add eggs and beat well. Combine four, cocoa, baking soda and salt. Add alternately with buttermilk to create a creamed mixture. Add boiling water and beat until smooth. Pour batter into wax paper-lined 13x9x2-inch pan. Bake at 350 degrees for 40 minutes or until done. Cool 10 minutes. Remove from pan and remove waxed paper. Cool completely before frosting.

(To make sour milk, use 1 1/2 teaspoons vinegar plus milk to equal 1/2 cup. This is a fine substitute for buttermilk in most recipes.)

Hersheys recommends frosting your Devil’s Foood with Fluffy Vanilla frosting.

Fluffy Vanilla Frosting

1/2 cup butter or shortening

5 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 to 5 tablespoons milk

Cream butter, 1 cup powdered sugar, vanilla and salt in a large mixing bowl. Add remaining powdered sugar alternately with milk, beating to a spreading consistency. Makes 3 cups of frosting.

Black Magic Cake

1 3/4 cups unsifted all-purpose flour

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong coffee

1 cup buttermilk or sour milk

1/2 cup vegetable oil

1 teaspoon vanilla

Combine dry ingredients in a large mixing bowl then add remaining ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 40 minutes until cake tester comes out clean. Cool completely, then frost.