This isn't something I had ever given much thought to, but it makes perfect sense. Cook's Country has perfected a recipe for homemade hot cocoa (or hot chocolate, or whatever you call it wherever you're from). It's surprisingly simple to put together, and you have the added benefit of avoiding all those mystery chemicals that are in store-bought cocoa mix. And it lasts for three months, coinciding perfectly with SoCal's rainy season!
Hot Cocoa Mix
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.