On a cold day, nothing could beat my mother-in-law Sandy’s hot cocoa. The creamer gives it a thicker texture than expected. Sandy gave us a special jar with a handwritten message to hold the hot cocoa mix so we would have it on hand all of the time. Now, when we make a cup on a brisk day, it reminds me of how warm and caring Sandy was.

12 ounces instant nonfat dry milk

1 6-ounce jar powdered coffee creamer

2 cups powdered sugar

1 16-ounce can Nestle’s Quick

1 cup powdered cocoa

Combine all ingredients in a large bowl. Store in air tight containers.

To make hot cocoa: Add 3 tablespoons of mix to 1 cup of hot water. Stir to dissolve. Add marshmallows and enjoy.

Written by Chef John O'Neil