Mexican-Style Hot Chocolate
Author: Kitchens
  • 2 3/4 Cups nonfat dry milk powder
  • 1/2 Cup unsweetened cocoa powder
  • 1/2 Cup powdered sugar substitute*
  • 1 teaspoon ground cinnamon
  1. *Not aspertame - loses sweetness when heated. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz.
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