by Kathy Hamman Miller

Ingredients:

1 1/2 cup unsweetened cocoa powder

3 1/2 cups powdered dry whole milk of choice

1 lb. box confectioners sugar

1 cup powdered vanilla coffee creamer

1 teaspoon salt

Directions:

Sift the confectioners sugar, followed by unsweetened cocoa in a large bowl, to get rid of any lumps.

Store in large airtight container or in individual little jars to give out to friends. I like to top these with mini marshmallows.

To make a cup:

Combine with the powdered milk and coffee creamer mixing with a wire whisk until well combined.

To make a cup of hot cocoa, place 1/3 cup of the dry mix in a mug with 1 cup of hot liquid – water, milk, or coffee – mixing until dissolved. Stir in and top off with fun additions of choice like soft peppermints, shaved coarsely semisweet dark chocolate – white chocolate, whipping cream, crumbled gingerbread snap cookies, soft caramels, marshmallows, holiday colored sprinkles.

The possibilities are endless. Enjoy!