Cocoa and Toast

I had my traditional "Cocoa and Toast" for breakfast today. This is a breakfast I ate for all of my childhood. Every morning before school I usually had this wonderful breakfast. I've improved on it a lot since the days mom made her own Hot Cocoa Mix which we added boiling hot water to.
Here's my hot cocoa recipe which I got off the Hershey's can and tweaked it for a larger mug:
1 Can Evaporated Milk
1/2 Cup Water
2 TB Hershey's Cocoa
3 TB Sugar
1/4 tsp Vanilla
Mix the sugar and cocoa well, getting out as many of the lumps as possible.
Add about 2 TB water to make a syrup and stir in the evaporated milk plus about 1/2 cup of water and stir until sugar is dissolved over low heat and keep stirring until nearly scalded add vanilla and pour into a very large mug.
Meanwhile toast some thinly sliced homemade bread and toast until brown and crispy and slather with real butter. Cut toast in half and dunk in the cocoa before taking a bite. Add a little cold milk if it's too hot of course. Spoon extra cocoa into your mouth after every bite! You won't be sorry.

Cocoa and Toast - An Old Childhood Memory

When I was a teenager I remember eating Hot Cocoa and Toast every morning for breakfast while I was in high school, and you know we always dipped our margarine saturated toast into the cocoa before we took a bite. Mom used to make her own cocoa mix from scratch using Nestle Cocoa mix, Carnation Instant Milk and Coffee Mate.

I remember all four of us girls going with Mom to the local Commercial Bread Bakery to get the day old bread. Mom would come home with at least a half dozen loaves plus a loaf of Roman meal Bread for dad. You know why? Us girls ate a lot of bread, especially me and my sister Janet. Why I remember eating 4 slices of toast every morning for at least 2 years until I got sick of it. Back then mom used to buy these big one pound blocks of margarine that we buttered our toast with.

As I got older I learned to love the taste of hot cocoa from scratch using reconstituted Carnation Evaporated Milk and real Hershey's Unsweetened Cocoa Powder and sugar. I also learned to love the taste of real butter on my toast. But I now know that the PRIMO toast for dipping in my "from scratch" cocoa is my own homemade bread sliced thin for extra crunch! So you see I relive my old childhood memory of Cocoa and Toast almost every time I make a batch of homemade bread and happen to have a can of evaporated milk in the cupboard.