DECEMBER 13TH: COCOA

Candy Cane Hot Cocoa Mix 

1 1/3 c. instant chocolate drink mix

1 1/3 c. chocolate malted milk powder

1/3 c. baking cocoa

1 c. powdered sugar

6 Tbsp. powdered nondairy creamer

3 c. nonfat dry milk powder

1 ½ c. mini semisweet chocolate chips

1 c. crushed candy canes (about 40 mini candy canes)

In large bowl, mix chocolate drink mix, malted milk powder and baking cocoa. In another bowl, mix confectioners’ sugar and creamer. In each of four 1 pint canning jars, layer ¾ c. nonfat dry milk powder, ¾ c. chocolate mixture, 3 Tbsp. chocolate chips, 1/3 c. confectioner’s’ sugar mixture, 3 Tbsp. chocolate chips and ¼ c. candy canes, pouring ingredients through a large funnel or a waxed paper cone. Press candy canes down to fit if needed. Cover and store in a cool dry place up to 2 months (mixture will settle). To use, transfer contents of jar to a covered container or large resealable plastic bag; mix well. To prepare hot cocoa; place 1/3 c. combined mix in a mug; stir in ¾ c. hot water until blended