I serve mugs of this quick-to-fix hot cocoa outside when the kids in our neighborhood go trick-or-treating for Halloween. It's a nice change of pace from traditional candy. —Suzanne McKinley Lyons, Georgia
- 1 cup nonfat dry milk powder
- 5 tablespoons sugar
- 3 tablespoons baking cocoa
- 1/8 to 1/4 teaspoon ground cinnamon
- Dash salt
- 3 cups boiling water
- In a saucepan, combine the milk powder, sugar, cocoa, cinnamon and salt. Add boiling water stir until milk powder is dissolved. Yield: 5 servings.
Originally published as Haunting Hot Chocolate in Taste of Home October/November 2001, p39
Reviews for Haunting Hot Chocolate
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Reviewed Nov. 22, 2011
"This is flavorful and creamy and can be made ahead (dry ingredients only). It would be good for Christmas giving. My children are slurping it down even as I write this! I like that it calls for dry milk instead of non-dairy creamer."