24 ounces granulated sugar
8 ounces cocoa
1/2 teaspoon salt
1 quart water
2 1/2 gallons milk
1 teaspoon vanilla
Servings: 50
1. Mix sugar, cocoa, and salt.
2. Add water and mix until smooth. Boil approximately 3 minutes or to form a thin syrup.
3. Heat milk to scalding. Stir in syrup.
4. Just before serving, add vanilla and stir until well mixed.
Yield: 2 1/2 gallons
Cocoa syrup may be made in amounts larger than this recipe and stored in the refrigerator for 3 or 4 days. To serve, add 1 qt cocoa syrup to each 2 gal hot milk.
VARIATIONS:
Hot Chocolate. Substitute 10 oz unsweetened baking chocolate for cocoa. Add to water and stir until melted.
Instant Hot Cocoa. Dissolve 2 1/2 lb instant cocoa powder in 2 gal boiling water.
Mexican Chocolate. Follow hot chocolate recipe. Substitute 1 gal of hot coffee for 1 gal of milk. Add 1 oz (1/4 cup) ground cinnamon.
Amaretto Cocoa. Add 3/4 cup amaretto along with the milk. Delete vanilla. For a nonalcoholic version, substitute 1 1/2 Tbsp of almond extract for the amaretto.
8 ounces cocoa
1/2 teaspoon salt
1 quart water
2 1/2 gallons milk
1 teaspoon vanilla
Servings: 50
1. Mix sugar, cocoa, and salt.
2. Add water and mix until smooth. Boil approximately 3 minutes or to form a thin syrup.
3. Heat milk to scalding. Stir in syrup.
4. Just before serving, add vanilla and stir until well mixed.
Yield: 2 1/2 gallons
Cocoa syrup may be made in amounts larger than this recipe and stored in the refrigerator for 3 or 4 days. To serve, add 1 qt cocoa syrup to each 2 gal hot milk.
VARIATIONS:
Hot Chocolate. Substitute 10 oz unsweetened baking chocolate for cocoa. Add to water and stir until melted.
Instant Hot Cocoa. Dissolve 2 1/2 lb instant cocoa powder in 2 gal boiling water.
Mexican Chocolate. Follow hot chocolate recipe. Substitute 1 gal of hot coffee for 1 gal of milk. Add 1 oz (1/4 cup) ground cinnamon.
Amaretto Cocoa. Add 3/4 cup amaretto along with the milk. Delete vanilla. For a nonalcoholic version, substitute 1 1/2 Tbsp of almond extract for the amaretto.
Last edited:
