Iced Chocolate a la Hershey's

By Fran Schumer

Published May 24, 1997

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Ingredients

Yield:six servings

  • ¼ cup unsweetened cocoa powder

  • ½ cup sugar

  • ⅓ cup hot water

  • 1 quart milk

  • ¾ teaspoon vanilla extract

  • Fresh mint

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

27 grams carbs; 16 milligrams cholesterol; 176 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 73 milligrams sodium; 6 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cocoa powder with the sugar.

  2. Step 2

    In a saucepan, blend the cocoa and the sugar with the hot water. Bring to a boil over medium heat, stirring constantly. Boil two minutes, stirring.

  3. Step 3

    Add the milk; stir and heat. Do not allow to boil.

  4. Step 4

    Remove from heat; add the vanilla extract. Whisk.

  5. Step 5

    Refrigerate overnight. Shake well before serving over ice, garnished with fresh mint.

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Comments

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Laura

Can you make the chocolate sauce, add vanilla, cool it, and add to milk when serving? In other words, why heat up the milk and then cool it down?

Shannon

I'm not sure either XD

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