Vanilla Spiked Hot Cocoa Recipes

VANILLA-SPIKED HOT COCOA

Steps:

• Measure cocoa and sugar into a saucepan with about 1/2 cup milk.
• Heat over medium heat and whisk until cocoa becomes smooth.
• Add remaining milk and heat until steam rises and bubbles form around the edges.
• Do not boil.
• Ladle into mugs and drizzle with Vanilla Syrup recipe #56460.

SPIKED IRISH CREAM HOT COCOA

Steps:

• In 3-quart saucepan, heat milk, cocoa, sugar and salt over medium heat, beating with whisk often until cocoa is fully incorporated and mixture is warm and smooth. Remove from heat; stir in vanilla, liqueur and vodka.
• Carefully pour mixture into heatproof punch bowl. Serve immediately with whipped cream, chocolate chips and chocolate cookie straws.

VANILLA SYRUP

Steps:

• In medium saucepan over medium high heat, bring water and sugar to a boil.
• Cook until mixture thickens slightly, about three minutes.
• Remove from heat, stir in vanilla and let cool to room temperature.
• Refrigerate in an airtight container for up to two weeks.