Hot Cocoa Mix

I store powdered milk, only buying fresh when I need at least a quart.  I can't go through that much just in my coffee before it goes bad.  While nonfat powdered milk has a very long shelf life, at least a few years, the Nido powdered whole milk doesn't last more than a year.  I also had some cocoa powder that I couldn't remember when I bought.  It's an excellent time of the year for hot chocolate.

This is a super easy recipe that can be multiplied as much as you want.  I'm mixing enough for four mugs because that's my habit.  It's far cheaper than the packets and can be sweetened or altered to your liking.  I'm going easy on the sugar here.

If you're using a flavoring, the amount will depend on what it is.  Cayenne would only be 1/8 tsp.  You aren't supposed to taste it, just have that hint of something.  Other spices or espresso powder can be anywhere from a 1/4 tsp hint to full-blown mocha mix with 1 Tb of espresso.

I'm using granulated sugar.  If you are making this with nonfat milk powder, it helps to use powdered sugar.  The traces of cornstarch in it will help to thicken the final product.

*1 C milk powder
*1/4 C cocoa powder
2 Tb sugar, or to taste
add-ins such as cinnamon, cayenne (Mexican hot chocolate), powdered espresso, or vanilla powder

1.  In a bowl, stir together all ingredients until evenly mixed.  The cocoa powder tends to lump up.  The clumps are easily broken with the back of a spoon.  To give as a gift, layer the ingredients in a jar all the way to the top as a pretty display.  The recipient can mix it up.

2.  Transfer to a storage container with a tight lid.  Keep in a dry, cool place for up to six months.  (Or the exp date on the milk.)

3.  To use, add a generous 1/4 C mix to a mug.  Pour in 1/2 C hot water and stir until it makes a sludge and the lumps are mostly gone.  Thin with more hot water to desired consistency, generally 8-12 ounces.  Serve hot.

Difficulty rating  π