White Hot Chocolate Mix

3 tsp vanilla powder
3 tsp dried orange peel
1 1/2 c grated white chocolate (or) white chocolate chips

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:
1 1/2 c milk
1/4 c mix
Warm in a saucepan whisking constantly until tiny bubbles form at the edges. (Do not Boil)
Pour into a mug and enjoy.

Texas Hot Chocolate Mix

1/2 c Sugar
1 tbs Non-Dairy powdered creamer
1/4 c Cocoa
1 tsp Ground cinnamon
3/4 tsp Ground cloves
1/8 tsp Ground allspice
1/4 tsp Salt

Combine all ingredients in Jar Or vacuum seal bag.

To use: Add 3 heaping tsp of mix to mug of hot water.

Rich Cocoa

1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup cocoa powder

Mix well and store in a labeled container.

To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug.

Variations:

Peppermint– add 8 crushed peppermint Lifesavers to a batch of mix

Vanilla– add 5 teaspoons vanilla powder to a batch of mix

Cinnamon– add 4 teaspoons cinnamon to a batch of mix

Raspberry Cocoa Mix

3 C. instant hot cocoa mix (see recipe on site)
1 pkg. unsweetened raspberry Kool-Aid mix

Combine all ingredients in a large ziploc bag, seal. Shake well until blended.

To serve: Stir 2 heaping tablespoons into a coffee mug of hot water.

peppermint Cocoa Mix (non-dairy)

3 (4 1/2-inch) peppermint sticks
1 cup powdered sugar
1 cup powdered non-dairy creamer
3/4 cup unsweetened cocoa
Measure all ingredients into a blender, grind until powdery and well blended.
Vacuum Seal Mix or store covered.
Per Mug: 1/4 c. mix, boiling water to fill.

Mexican Hot Chocolate Mix

1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk

Measure all ingredients into a ziploc bag and shake well.

To use: add 1-2 T of cocoa mix to a mug of boiling water.

Irish Cream Cocoa Mix

2 3/4 cups powdered milk
1 1/2 cups instant cocoa mix
1/2 cup powdered sugar — sifted
1/2 cup Irish cream flavored coffee creamer

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

To serve:
Place 1/4-1/3 cup mix into cup. Add 1 cup hot coffee (For Irish Mocha Mix) or boiling water and stir well.

Instant Diabetic Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets Equal® sweetener or 1 tablespoon Equal® for Recipes or Equal Equivalent

Measure all ingredients into a Ziploc Bag. Shake well, Close & Store.
To Use: 1/3 c. per mug

Cocoa Cones

For any Winter Holiday, you can make these adorable hot cocoa treats.

For each cone you will need:
1 piping bag or cone shaped bag
1 1/2 cups instant cocoa Mix
1/4 c. chocolate chips
1/4 c. mini marshmallows

Layer these ingredients in your bag & secure the top with a twist tie.

Decorate the top any way you wish.

Some suggestions, use various colors of curling ribbon and attach a “Topper” with directions on how to make the cocoa.

Cherry Hot Chocolate

3/4 c Hot cocoa powder
3/4 ts cherry flavored kool-aid powder

Combine all ingredients in Jar Or vacuum seal bag.

To Use: add 3 heaping tsp mix to a mug of hot water, stir and enjoy. Serve with cherry licorice if desired.