Ingredients:

  • 170 g nonfat dry milk powder (2½ cups)
  • 120 g powdered sugar (1 cup)
  • 85 g Dutch-process cocoa powder (1 cup)
  • 170 g mini chocolate chips, semisweet or dark (1 cup)
  • 3 g fine salt (½ teaspoon)
  • 33 g hot chocolate mix per mug (⅓ cup)
  • 240 ml hot whole milk per mug (8 fl oz), or hot water for a lighter cup

Instructions:

  1. Add the mini chocolate chips to a food processor and pulse 10 to 15 times until they resemble coarse sand. If you have no processor, chop the chips as finely as possible.
  2. Place the milk powder, powdered sugar, cocoa powder, ground chocolate, and salt in a large mixing bowl.
  3. Sift the dry ingredients through a fine-mesh sieve into a second bowl.
  4. Whisk the sifted mixture for about 1 minute until it is an even, deep brown with no white streaks of milk powder.
  5. Using a funnel, fill three clean, completely dry 1-pint jars with the mix. Tap each jar on the counter to settle the powder, then seal tightly.
  6. Label each jar with the date and the instruction ⅓ cup + 8 fl oz hot milk.
  7. Heat 240 ml (8 fl oz) whole milk or water in a saucepan or kettle until steaming. Whisk 33 g (⅓ cup) of the mix into the hot liquid until smooth.
  8. Store the dry mix in an airtight jar in a cool, dry cupboard for up to 6 months. Refrigerate any leftover prepared cocoa for up to 3 days.