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December 5, 2006

EC's Special Peppermint Hot Cocoa Mix



Watch Out!...This recipe makes about 15 (8 oz) cups of mix! Mix can keep up to 3 months if stored properly (sealed and kept dry) - but it's doubtful you'll be able to keep it around that long!

1 26.5 oz pkg. dry (powdered) milk
2-3 cups cocoa powder, sifted
4-5 cups sifted powdered sugar (can also use regular sugar, if preferred; powdered sugar just makes it creamier)
8 oz French Vanilla coffee creamer (or any flavor you like that will go well with peppermint; double this amount if you really want this flavor to come to the forefront, otherwise let the peppermint shine!).
Enough finely crushed peppermint candies to make 2-3 cups when crushed.
2 cups mini chocolate chips (optional)
2 cups mini marshmallows (optional)

Mix in a very large mixing bowl. Add one ingredient at a time, and then mix very thoroughly before adding the next ingrediant. I've found that using a large whisk works best. Store in a large airtight container.

For each serving: Place 2-3 heaping tablespoons mix in a cup or mug, then fill with hot water. Stir, stir and stir some more, especially if you included the chocolate chips: they take awhile to melt down!

Best to keep this out on the kitchen counter top - always within easy reach! Enjoy!

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