From: Bob Evans Restaurants. Yield: 1 serving.
2 ¼-ounce pumps of cherry syrup
as needed, hot cocoa
as needed, whipped topping
for garnish, 1 maraschino cherry
for garnish, ½ oz. chocolate sauce
Add cherry syrup to a white mug. Place mug under spout of hot cocoa machine and press button to premeasured amount (cocoa should fill mug to ½" from top). Place two golf ball-sized dollops of whipped topping on top of hot chocolate. Garnish with a maraschino cherry and drizzle ½ oz. chocolate sauce over whipped topping.
