This recipe is for hot chocolate mix with cocoa powder so be sure to use a high quality cocoa to make the best hot chocolate.

Homemade hot cocoa mix recipe with powdered milk. In a pot, combine the milk, coffee, cocoa powder, raspberry syrup and salt and warm over medium heat, whisking almost constantly. When the liquid reaches about 140º f, remove from heat and transfer to a mug. Mix together two tablespoons with 8 ounces of water, or milk.

Look for this near the evaporated milk in the grocery store. However the biggest effect it has on the baked good has more to do with the powdered milk. Stir in the powdered milk, salt and corn starch and whisk well until everything is combined.

Store the cocoa mix in an airtight container for up to 6 months. This makes a huge batch of hot cocoa. Warm the hot chocolate over medium heat, whisking occasionally, until hot.

Add more mix to taste. Powdered milk is simply dehydrated milk, and when you remove all the liquid from it, what's left is milk solids and fat. No dry milk powder or artificial flavorings.

Just mix them together, and store in an air tight container. To prepare the hot cocoa, put ¼ cup to ⅓ cup of the mix. Store in a sealed container until ready to use.

Nonfat dry milk, powdered sugar, rodelle baking cocoa, and salt. In a large bowl, sift the confectioner’s sugar, then the unsweetened cocoa, to get rid of any lumps. If you prefer to use chocolate chips or chocolate shavings as a base, add a cupful to a blender containing about 1 1/2 cups of.