Ingredients

3/4 C. cocoa
1/2 tsp. salt
1 quart instant dried milk
dry sugar substitute equal to 1-1/2 C. sugar
Mexican Cocoa: 2 to 3 Tbsp. ground cinnamon
Mocha Hot Cocoa: 1/3 C. instant coffee

Cooking Instructions

Hot Cocoa Mix: Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 Tbls. mix plus 6 oz. boiling water per serving of cocoa. Mexican Cocoa: Add 2 to 3 tsp. ground cinnamon when mixing the total ingredients; or place a scant 1/8 tsp. of cinnamon in a cup, 2 Tbls. of the mix, and 6 oz. of boiling water. Mocha: Add 1/8 C. instant coffee when mixing the total ingredients; or place 1/3 tsp. instant coffee in a cup, 2 Tbls. of the mix, and 6 oz. of boiling water.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: