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!
