1. In a medium saucepan combine sugar and cocoa powder. Gradually whisk in 1 cup of the half-and-half. Cook and stir over medium-low heat just until mixture comes to boiling.

2. Gradually whisk in the remaining 3 cups half-and-half. Heat through but do not boil. Remove from heat. Stir in vanilla. If desired, top with marshmallows.

Spiced Mexican Hot Cocoa:

Prepare as directed, except stir 1/2 to 1 teaspoon ground cinnamon into the sugar mixture. Add 1/2 teaspoon almond extract with the vanilla.

Mocha Hot Cocoa:

Prepare as directed, except stir 1 tablespoon instant espresso coffee powder or instant coffee crystals into the sugar mixture.

Irish Hot Cocoa:

Prepare as directed, except add 1/4 cup Irish cream liqueur with the vanilla.

Minted Hot Cocoa:

Prepare as directed, except add 1/4 cup peppermint schnapps or 1/4 teaspoon peppermint extract with the vanilla.