Instant Cocoa Mix Food

DIABETIC INSTANT COCOA MIX

Steps:

• For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal and, if desired, cinnamon.
• Cover and store in an airtight container.
• For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix.
• Stir to dissolve.

MAKE YOUR OWN INSTANT COCOA MIX - HOMEMADE SUBSTITUTE

Steps:

• Sift all ingredients together 3 times.
• Place in a tightly covered container and store in a cool place.
• Combine 1/3 cup mix with about 1 cup hot water to make one serving, or 1&1/3 cup of mix with 1 quart hot water to serve four.

INSTANT HOT COCOA MIX

Steps:

• Mix all ingredients together and store in an airtight container.
• To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.

INSTANT HOT COCOA MIX

Steps:

• In a very large mixing bowl, combine all ingredients.
• Store cocoa mix in air tight containers.
• To make cocoa: In a mug, combine 1/2 cup mix with 9 oz.
• of boiling water and stir.

HOT CHOCOLATE MIX

Steps:

• Using a funnel and four 4-ounce mason jars, layer the ingredients in each jar as follows: 1 tablespoon granulated sugar, a pinch salt, 2 tablespoons cocoa, 2 tablespoons instant dried milk, 1 tablespoon shaved semisweet chocolate and 12 mini marshmallows. Seal the jars.
• To serve: Tip the hot chocolate mix from 1 jar into a mug and top up with 1 cup boiling water. Mix.

HOT COCOA MIX

Steps:

• In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa.
• Store in airtight container.
• For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling water.
• NOTES : Mocha Mix: Prepare as above, except stir 1/2 cup instant coffee crystals into mix.

INSTANT COCOA MIX

Steps:

• Mix all ingredients thoroughly in blender or food processor.
• Store in sealed quart jar.
• To make hot cocoa, combine 3 to 4 tablespoons of mixture in a mug with 6 ounces boiling water. Stir well. Top with a marshmallow!

BEST EVER HOT COCOA MIX

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• Store in airtight container for up to 3 months.
• Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
• Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!