Hot Cocoa:

1 3/4 cup nonfat dry milk powder
3/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar

Combine nonfat dry milk powder, cocoa, light brown sugar and granulated sugar in medium-size bowl. Spoon dry mix into container with tight-fitting lid. Cover and store at room temperature up to 3 mos. To make it: Add 8 oz. freshly boiled water to 1/2 cup mix in heatproof mug. Stir until completely dissolved.

Diabetic Friendly Hot Cocoa:

1 tablespoon unsweetened Dutch-process cocoa powder (like Hershey’s)
1 tablespoon plus 2-teaspoons Splenda
2 tablespoons hot water
1 cup 1% milk

Place the cocoa powder and Splenda into a microwaveable mug. Add the hot water and stir until smooth. Pour in the milk and stir again. Microwave on high for 1-1/2 minutes or until hot. Do not boil.
Recipe makes one serving.

Bulk Hot Cocoa:
10 cups of powdered milk
7 cups of sugar
2 cups of cocoa
Mix it up. Add as much as you want to a cup of hot water.

Bulk Hot Chocolate
(this is good for gifts in a jar)

10 cups powdered milk
1 pound powdered sugar
1 3/4 cups unsweetened cocoa powder
6 oz jar (about 1 3/4 cups) powdered nondairy creamer

Mix altogether and sift to get out any lumps. Store in airtight container. Mix 1/3 cup mixture per cup (or to taste) and add boiling water. Try using different flavors of non-dairy creamer.

6 cups nonfat dry milk powder
2 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup powdered nondairy creamer

In a large mixing bowl, combine all ingredients and mix well.