We usually use Ghirardelli Cocoa Powder in the recipe, but this batch is made with Nestle Toll House Cocoa Powder.
We're going to try using Mexican Cocoa Powder (if I can find any). I'll let you know how it turns out.
Ingredients:
10 cups nonfat dry milk powder
3 cups cocoa powder
1 1/2 cups sugar
1 two pound bag powdered sugar
4 cups powdered non-dairy creamer
Directions:
In a very large bowl combine all ingredients. Stir until thoroughly combined.
Store cocoa mixture in an airtight container.
For one serving: 1/3 cup cocoa mixture
3/4 cup boiling water
(adjust amounts to your preference, if necessary)
Stir to dissolve. Top with whipped cream, or marshmallows.
Number Of Servings: A LOT!!!
