Salutations, everyone

You might like to make your
own "Instant Cocoa Mix", which will cost less (and have fewer
additives) than the commercial brands.

The 'classic' formula ("inspired" (if I remember correctly (?)) by
a column Marian Burros wrote for the Washington Post in 1974 or
so...) is:

13 1/2 tablespoons instant nonfat dry milk
( one '1-Quart envelope' )
4 1/2 tablespoons cocoa
4 1/2 tablespoons sugar
dash salt
cinnamon to taste
( if you don't like cinnamon in your cocoa, leave it out )
( or maybe nutmeg or ground cloves (very little needed), instead ? )

You may want to fool around with the 3/1/1 proportions some - a
bit more cocoa, a bit less sugar.

I tried leaving out the salt, and didn't think the omission was an
improvement.

( If you can get one of the 1 1/2 tablespoon scoops that used to
come with cans of ground coffee, 'twill make all this easier )

Anyway, put all that stuff into a recycled peanut-butter jar or
some other airtight container with a secure lid, and shake it up well.


When you want some hot cocoa;

Fill a mug 1/4 full of cold water. Add 3 tablespoons of the
mixture and stir well until it dissolves. Fill the mug to 3/4
full with boiling water and stir. Fill the mug to the top with
milk, stir again, and drink up.

(The dry milk solids won't dissolve in hot water - if you don't
liquefy them in cold water first, you'll get unappetizing brown
sludge at the bottom.)


A diabetic friend of mine was wondering if an appetizing lower-
sugar version would be possible, so I tried:

13 1/2 tablespoons instant nonfat dry milk
( one '1-Quart envelope' )
4 1/2 tablespoons cocoa
* 1 1/2 tablespoons sugar
dash salt
cinnamon to taste ( if you don't like cinnamon in your cocoa,
leave it out ... )

[ same preparation procedure ]


Seemed pretty good, but further experimentation showed that a drop
of vanilla extract ( *genuine* vanilla extract, if you please )
added to the cold water improved it a great deal.

I'm currently experimenting to find out if you can add the vanilla
extract while mixing up the mix, without ending up with a mix full
of lumps. I have been told there is a 'powder-vanilla-extract'
available at some specialty food stores, may find it sometime and give
it a try.

Any other suggestions ?

Hope you find this useful and/or tasty.

Keep warm !

Yours, John Desmond