Cook’s notes: This is purely comfort in a cup, especially if you top it with whipped cream. This mix has a 2 cocoa: 1 sugar ratio, which makes it just sweet enough. I also like that there aren’t any weird chemical compounds in the mix, unlike some commercially available mixes. About the dry milk powder: a 26-oz bag makes at least two batches of cocoa mix. Dry milk has a 2-year shelf life.
1.25 cup non-fat dry milk powder (Bob’s Red Mill brand recommended)
1 cup cocoa powder
1/2 cup powdered sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Whisk all ingredients together in a large bowl, stirring until no lumps remain. Store in an airtight container. (I used a 3-cup container with a screw-top lid). Makes about 12.7 oz mix to yield 12 servings (12 x 2 oz scoop by volume, not weight).
To make hot cocoa, stir 1/4 cup mix (2 oz scoop by volume) into 8 oz boiling water. Stir well.
Source: Adapted from a Whole Foods recipe.
Nutritional Analysis: Each 2 oz of mix has 98 calories, 1.3 g fiber, and 18.2 g carbs (1.2 carb serving).
Good points: Very low in cholesterol, High in dietary fiber, High in iron and other minerals
Bad points: Very High in sugar (of course)