Ingredients:
1 gallon 2-percent milk
1 quart half-and-half
7 ounces Scharffenberger Bittersweet Chocolate
7 ounces Hershey's Semisweet Chocolate Chips
1 ounce Hershey's Baking Unsweetened Chocolate
14 ounces Hershey's Chocolate Syrup
2 ounces Dutch cocoa
1/2 ounce coffee extract
Directions:
Simmer the milk and half-and-half. Add the syrup, cocoa and coffee extract. Stir until simmering over medium-low heat.
Add the three chocolate types and whisk until smooth. Serve immediately. Serves 24.
Source: Hotel Hershey1 gallon 2-percent milk
1 quart half-and-half
7 ounces Scharffenberger Bittersweet Chocolate
7 ounces Hershey's Semisweet Chocolate Chips
1 ounce Hershey's Baking Unsweetened Chocolate
14 ounces Hershey's Chocolate Syrup
2 ounces Dutch cocoa
1/2 ounce coffee extract
Directions:
Simmer the milk and half-and-half. Add the syrup, cocoa and coffee extract. Stir until simmering over medium-low heat.
Add the three chocolate types and whisk until smooth. Serve immediately. Serves 24.
Source: http://articles.philly.com/2013-01-03/news/36132734_1_hot-chocolate-white-chocolate-vanilla-bean