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Black Forest Mocha


  • 2/3 cup hot brewed coffee
  • 2 tablespoons HERSHEY'S® Chocolate Syrup
  • 2 tablespoons light cream
  • 1 tablespoon maraschino cherry juice
  • Whipped cream (optional)
  • Maraschino cherry (optional)


  1. In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice.
  2. Garnish with whipped cream and cherry, if desired.
  3. Serve immediately.




Chili Hot Chocolate


  • 1 1/2 tablespoons Mexican chili powder or regular chili powder
  • 6 cups low-fat or non-fat milk
  • 1 cup Nutella


  1. Place chili powder and milk in a 4-quart saucepan and bring to boil over medium heat.
  2. Whisk in Nutella until smooth and remove from heat to steep for 10 to 15 minutes (the longer the steeping, the "hotter" the drink).
  3. Reheat hot chocolate over medium heat to desired temperature and serve.




Raspberry Truffle Latte


  • 6 ounces Taster's Choice Instant Coffee, brewed
  • 2 tablespoons chocolate syrup
  • 2 tablespoons raspberry-flavored syrup
  • 4 ounces (1/2 cup) Haagen Dazs Chocolate or Coffee Ice Cream or Yogurt
  • Sweetened whipped Cream
  • Grated chocolate or cocoa powder
  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired


  1. Combine coffee, chocolate and raspberry syrups in coffee mug.
  2. Spoon ice cream or yogurt into coffee mixture.
  3. Top with dollop of whipped cream and sprinkle of grated chocolate or dusting of cocoa.
  4. Garnish with raspberries and mint, if desired.

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