Ingredients:

  • 2 cups (240g) Confectioner's sugar
  • 1 cup (100g) Dutch-processed cocoa powder
  • 2.5 cups (225g) Instant non-fat dry milk powder
  • 1 tsp (6g) Fine sea salt
  • 2 tsp (5g) Cornstarch
  • 0.5 cup (50g) Non-dairy creamer powder
  • 0.5 cup (90g) Mini chocolate chips
  • 1 tsp (2g) Ground cinnamon

Instructions:

  1. Sift the sugar. Place 2 cups of Confectioner's sugar into a large bowl through a fine mesh sieve. Note: This removes the packed lumps that often form in the bag.
  2. Add the cocoa. Sift 1 cup of Dutch processed cocoa powder into the same bowl. Note: Cocoa is naturally oily and prone to clumping, so do not skip this.
  3. Incorporate the dairy. Whisk in 2.5 cups of instant non fat dry milk powder and 0.5 cup of non dairy creamer. Check until no large white patches remain.
  4. Season the mix. Sprinkle in 1 tsp of fine sea salt and 1 tsp of ground cinnamon. Note: Adding these now ensures they are evenly distributed through all 24 servings.
  5. Add the stabilizer. Whisk in 2 tsp of cornstarch. Stir until the powder looks uniform and dusty.
  6. Fold in chips. Gently stir in 0.5 cup of mini chocolate chips. Note: Mini chips are better than standard ones because they melt faster in the hot liquid.
  7. Test the blend. Mix 3 tablespoons of the powder with 8 ounces of hot milk to check the flavor.
  8. Transfer for storage. Pour the finished mix into an airtight container. Seal tightly and store in a cool, dark place.