½ cup unsweetened cocoa 1 (15-ounce) can Coco Lopez® Cream of Coconut 6 cups Borden® or Meadow Gold® Milk 1 teaspoon vanilla extract Whipped cream, optional In large saucepan, stir cocoa and cream of coconut until well blended. Stir in milk and vanilla. Heat through (do not boil). Garnish with whipped cream if desired. Refrigerate leftovers. |