Jenn De La Creme

• 2 1/2 cups nonfat dry milk (2 packets)
• 2 cups vanilla sugar
• 1 cup high quality cocoa powder
• 1 tsp Himalayan pink salt
• Optional spices include cinnamon, cayenne, cardamom, etc

Heat oven to 300 and line a sheet tray with parchment paper

Spread milk powder in a thin, even layer and bake for about 20 minutes, until golden and brown. This step is optional but highly recommended. Toasting the milk will give it a rich depth of flavor, like browned butter

Let the milk powder cool, then sift. Sift all of your remaining ingredients and mix together, the store in an airtight container

To make a mug of cocoa, use about 1/4 cup of mix (adjust according to taste), add hot water and stir until mix is dissolved, then top off with a bit of milk or cream. Serve with whipped cream or toasted marshmallows