Hot Cocoa

• FOR THE HOT COCOA POWDERED MIX:
• 3 cups Non-fat Dry Milk
• 3/4 cups Powdered Sugar
• 1/4 cups White Sugar
• 1-1/2 cup Cocoa Powder
• 1-2/3 cup Milk Chocolate Chips
• 1/2 cups White Chocolate Chips
• 1/4 teaspoons Salt
• 1 Tablespoon Instant Coffee Granules
• FOR THE WHIPPED CREAM TOPPING:
• 1 cup Heavy Cream, Cold
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Powdered Sugar
• FOR THE PREPARATION:
• 4 cups Milk

1. For the hot cocoa mix: Combine all of the ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the hot chocolate is finely ground.
2. For whipped cream: Place you mixing bowl and whip in the freezer for 15 to 20 minutes prior to starting. Pour the cream into the cold bowl and whip until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
3. To make hot cocoa: Heat four cups milk in a saucepan on medium low heat until almost boiling. Be careful not to burn the milk. Stir 1 1/3 cups of of the cocoa powder into the hot milk.
4. Serve with whipped cream and marshmellows.
5. Notes:
6. - This makes around 6 cups of cocoa powder.
7. - Whole milk works the best, but both 2% and skim would also work. It will not be as creamy though.
8. - For every 1 cup of milk add 1/3 cup cocoa powder (or more) to your taste.

hot cocoa, nonfat dry milk, powdered sugar, ubc, cocoa, milk chocolate chips, white chocolate chips, ubc, coffee, whipped cream, heavy cream, vanilla, powdered sugar, milk

Taken from tastykitchen.com/recipes/drinks/hot-cocoa-4/ (may not work)