Hot chocolate for breakfast, in NM, in September -- somebody kick up the A/C!

Sitting out on the porch this morning enjoying the moist chill in the air mostly brought on by a late night rain shower -- a friend said on her FB profile "it's like the whole world got a bath." It's also chilly enough in the shady, west-facing front porch that my hot tea tastes that much better, and the children are asking for hot cocoa & home made rolls for breakfast.
Rolls...check. Made a big batch yesterday. Cocoa...here goes:
1/2 cup white sugar
1/2 cup Hershey's unsweetened cocoa powder (which is very healthy for me, I can tell by the little green "best life" seal on the label!)
1/4 cup water (or leftover coffee for "mochococoa" as my kids put it)
pinch salt
1 can evaporated milk
1 cup half & half
teaspoon vanilla
milk to taste

Spray inside a large saucepan with a little cooking spray, then whisk together sugar, cocoa, salt and water in the pan til smooth. Bring the syrup to a low boil on medium heat. DO NOT start this mixture cooking, then go change a diaper, switch the laundry, and swipe & bleach the main bathroom before going back to the stove. Stir constantly and boil for about a minute, until the syrup is very shiny and pretty and the aroma has attracted at least three children who know you can't stop stirring even long enough to shoo them out of the kitchen. Warn children of the dangers of sticking their noses over the edge of the stove. Move pan onto a cool burner while you open the can of evap milk and find the half & half behind the mustard (it BELONGS on the shelf with the milk, I know.) Move pan back to hot burner and say Hail Mary that nobody stuck their hand on the hot burner or into the hot syrup while you weren't looking.
Whisk in the can of evaporated milk and half & half until smooth again, then add the vanilla and bring back to almost a boil. Now, it's officially done -- put a shot of Kahlua each into your four favorite demitasse cups, fill with hot mixture and top with real whipped cream for a decadent dessert cocktail! Or glug some Kahlua into the pan, whisk up, and divide into...oh, say about ONE big mug...
Otherwise, here's where you leave out the Kahlua and add whatever milk you drink, to taste. Just dump it in the pan and swirl around with the whisk until it's a color/strength you like. I add about 6 cups of 2% milk for the kiddies' batch. If you whisk it real fast right before each cup you pour, it gets nice and frothy so everybody can compare their "cocoa-stache" while they're at the table and they don't miss the marshmellows that you leave out because this really is a low-sugar snack when you make it with at least 6 cups of milk.