Food Storage We'll Eat: Cocoa mix that's good for you and good tasting

These recipes avoid using dairy creamer which is loaded with hydrogenated fat. Many home recipes use that, as do many commercial mixes. But it makes great use of your milk.

Hot Cocoa from Alton Brown foodnetwork.com
2 C powdered sugar
1 C cocoa (Dutch process preferred)
1 1/2 C powdered milk
1 tsp salt
2 tsp cornstarch
1 pinch cayenne pepper, or more to taste (This is optional, but you should try it!)
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4-6 C water. Fill your mug half full with the mixture and pour in the water. Stir to combine. Seal the res in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

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The following are from Sunset Magazine, Dec. 2004. They are designed with the layering instructions so each batch can be given as gifts in clear quart containers. Include these directions on a tag "Mix contents in a large bowl. For each serving, place 1/2 C mix in a mug and stir in 1 C boiling water." But if you are gifting these to yourself, just mix all the ingredients together and store in an airtight container.

Classic Cocoa
1 C granulated sugar
1 C unsweetened cocoa powder
! C powdered milk
1/2 tsp salt
1/2 C miniature chocolate chips
1/2 C miniature marshmallows
Prep: Layer sugar, cocoa poswder, posdered milk, salt, chocolate chips, and marchmallows.

If you'd like recipes for Mexican Cocoa or Peppermint Stick Cocoa, let me know and I'll post those recipes too.