Stir together sugar, cocoa and salt in medium saucepan; add half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer 1-2 minutes, stirring constantly. Add milk; stirring constantly, heat to desired serving temperature. Do not boil. Remove cocoa from heat; whisk or beat until frothy. Top with whipped cream or marshmallows.
Flavor Variations
Butterscotch Cocoa Replace sugar with 1/4 cup brown sugar; before adding milk stir in1 cup butterscotch chips
Canadian Cocoa Add 1/2-1 tsp maple extract after removing from the heat
Cocoa Au Lait: serve with a scoop softened vanilla ice cream on top of each cup
Eggnog Cocoa Eliminate sugar, substitute milk for 1/2 cup half and half, substitute 4 cups eggnog for milk; sprinkle with nutmeg
Harvest Spice Cocoa Add 1-3 tsp pumpkin pie spice to cocoa powder
Mexican Cocoa Add 1/2-1 tsp cinnamon with cocoa powder
Orange Cocoa Add 1/2 tsp orange extract when removing from heat
Peanut Butter Cocoa Replace 1/3 cup white sugar with 1/3 cup brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk. (may also use Nutella)
Peppermint Cocoa Add 1/2 tsp mint; add crushed peppermint candies
Almond Cocoa Add 1/2 tsp almond extract
Toppings or Add-Ins
Butterscotch chips, chocolate shavings, chopped peanuts, hazelnuts, pecans, cinnamon candies, Peanut Butter, Nutella, crushed peppermint candies, crushed candy canes such as strawberry, orange, or cherry flavored, crushed toffee bits or Butterfinger bars, marshmallows, mini M&M’s, sprinkles and colored crystals, whipped cream, chocolate syrup, caramel syrup, ice cream in various flavors such as vanilla, mint, caramel, chopped Peanut Butter cups.
