The Chocolate Fountain – dry cocoa mix

1 cup powdered milk
1 cup powdered sugar
1 cup cocoa powder
1 cup hazelnut non dairy powdered creamer
1/3 cup malt powder, optional
1/3 cup table sugar

Whisk together all ingredients in a mixing bowl or process in a food processor. Store in an airtight container. This keeps indefinitely in the pantry.

To make hot cocoa:
Heat milk – in a pot on the stove or microwave about 70 seconds per cup. Fill your mug 1/3 to 1/2 full with mix and stir in milk. Don’t forget the whip cream.

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