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1 1/2 C Cocoa Powder
3 C Powdered Sugar
5 C Powdered Milk
1 C Powdered Creamer
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Mix it all together and store in an airtight container.
When using it, mix 1/3 cup mix with 3/4 cup hot water.
For variety, you can add 2 tsp ground cinnamon to the full mixure for a Mexican Hot Chocolate. Or for Christmas, you can reduce the sugar by 1/2 cup, then powder 12 candy canes in the blender and add it to the mix for Candy Cane Cocoa.
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