Mexican-Style Hot Chocolate
Author: Chief Mixologist
Ingredients
  • 2 3/4 Cups nonfat dry milk powder
  • 1/2 Cup unsweetened cocoa powder
  • 1/2 Cup powdered sugar substitute*
  • 1 teaspoon ground cinnamon
Instructions
  1. *Not aspertame - loses sweetness when heated.
  2. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon.
  3. Mix well.
  4. Cover and store in a cool, dry place up to 8 weeks.
  5. For each serving, place 1/3 cup of the cocoa mix in a mug.
  6. Add 2/3 cup boiling water; stir to mix.
  7. Makes 9 servings, each 8 oz.
Recipe by Epicurus.com Beverages at https://www.epicurus.com/beverages/mexican-style-hot-chocolate/3642/