- 1 ½ cups Dark Coco Powder, Dutch process
- 1 cup powdered milk
- 1 ½ cups non-dairy creamer
- 1 ½ cups Splenda, or like product
- 1 tsp or 2 packets of instant coffee, optional
- 1 tsp salt
- 2 tsp corn starch
Place all ingredients in a food processor and blend until smooth. If you do not have a food processor you can sift all of the ingredients into a bowl and mix. By doing either of these steps ensures your mixture will most likely not have clumps when making the hot chocolate. Place in airtight container and you should be able to keep this all winter long.
Making the hot chocolate:
2 to 4 tablespoons of mixture for each 1 cup of water, I like about 3 tablespoons but you can decide that as you go. You can use milk instead of water that option is up to you.