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Creamy Cocoa Mix
Ingredients:

3 cups nonfat dry milk powder
2 cups confectioner's sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
1½ cups chopped Ghiradelli Peppermint Bark or chopped white chocolate
1 teaspoon fine-grain salt
2 teaspoons cornstarch


DIRECTIONS:
1. Sift confectioner's sugar and cocoa. Finely chop the Peppermint Bark/white chocolate. Whisk together all ingredients in a large bowl. Store in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or water. Optional: Top with whipped cream or miniature marshmallows. Mmmm....
Makes 20 servings.

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