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LOCATION: Recipes >> Dry Mixes >> Instant Cocoa Mix 03

Print this Recipe    Instant Cocoa Mix 03


3 cups instant nonfat dry milk
2 cups (one 12 oz bag) chocolate baking chips
1 1/2 cups miniature marshmallows (optional)
Boiling water

Put half of the dry milk in a blender or food processor, add half
the chips, and whirl until finely ground. If using a blender, stop
motor once to scrape mixture away from blades; do not continue
mixing after finely ground or the mixture may clump.

Pour mixture into a bowl and repeat to grind remaining milk and
chips. Stir in marshmallows. Spoon into a jar (or jars) and cover
tightly. Can be stored airtight for up to 6 months (Mine never
lasts that long. :). For each serving, place 1/3 cup (about 3
heaping tablespoons) of mix into a mug and add 3/4 cup boiling
water and stir until well combined. Makes 4 to 5 cups mix, enough
for 12 to 15 servings.


Baking chips: You can use normal semisweet chocolate chips, or
you can try milk chocolate, mint, or white chocolate, or even
butterscotch or peanut butter chips.

Milk: Instead of using all dry nonfat milk, substitute 1 1/2 cups
of malted milk powder for an equal amount of dry milk.

Add-ins: For mocha cocoa, try adding 1/2 cup instant coffee powder
with the dry milk. You can also grind in a teaspoon or two of your
favorite spices, like cinnamon or cardamom. Stirring in a tablespoon
of grated orange peel with the marshmallows also works well.

Try: Cinnamon and orange peel with semisweet or milk chocolate
chips, half semisweet and half peanut butter or butterscotch chips,
and white chocolate chips with ground cardamom or mace. Do not
use mint chips with either orange peel or malted milk.


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