adapted from the American Institute for Cancer Research
1 c instant nonfat dry milk powder
1 c sugar
1/2 c cocoa powder
1/4 c dried egg whites (I've made it without)
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp ground black pepper (optional)
In a mixing bowl, vigorously whisk together the first nine ingredients, making sure all the tiny clumps are broken up. Spoon into a jar and seal tightly.
If using as a gift, one recipe should fit into a pint jar, with a little extra left over. Double the recipe to use a quart jar. Cover lid with a scrap of decorative fabric and ribbon. Or purchase a seasonal tin from a craft store. In any case, be sure to copy and paste the serving options below. You can print it onto card stock, hole-punch, and tie it onto the ribbon. If you're feeling really festive, include a couple cinnamon sticks with the jar.
Three Ways Hot Cocoa Mix serving options:
1. For hot chocolate, place 1-2 tsp of the mix in a mug and gradually stir in hot milk. Add a cinnamon stick as a stirrer, if desired, or 2-3 drops on vanilla extract, or 1 drop almond extract. Top with whipped cream, if desired.
2. For hot mocha, mix 1/4 tsp instant espresso into hot chocolate.
3. For chai, brew black tea in a cup or mug of hot milk. Remove the tea bag and stir in 1-2 tsp of the mix. Add a cinnamon stick as a stirrer, if desired.