Hot Chocolate for a Crowd

24 serving(s)


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



1. Simmer the milk and half-and-half. Add the syrup, cocoa and coffee extract. Stir until simmering over medium-low heat.

2. Add the three chocolate types and whisk until smooth. Serve immediately.

Jessica Lopez