Recipe: Vanilla Spiked Hot Cocoa

Vanilla Spiked Hot Cocoa

1/4 cup cocoa powder
1/4 cup tablespoon sugar
4 cups fat free milk
Vanilla syrup to taste

Measure cocoa and sugar into a saucepan with about 1/2 cup milk. Heat over medium flame 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.

Vanilla Syrup
Incredibly simple to make, this syrup has a multitude of uses. Try it in cocoa, coffee, yogurt, even over ice cream. For a great vanilla float, try vanilla ice cream, vanilla syrup and club soda.

2 cups water
2 cups sugar
2 tablespoons pure vanilla extract

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. Makes about two cups.

Servings: 4
Source: Midwest Dairy Association