Ingredients

3/4 C. cocoa
1/2 tsp. salt
1 quart instant dried milk
dry sugar substitute equal to 1-1/2 C. sugar

Cooking Instructions

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. For Mexican Cocoa: Add 2 to 3 tsp. of cinnamon when mixing the total ingredients, or place a scant 1/8 tsp. in a C. of cocoa. For Mocha Cocoa: Add 1/3 C. instant coffee when mixing the total ingredients; or place 1/2 tsp. instant coffee in a C. of the cocoa.
 
 
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