Cocoa-Mocha, Sugar Free International Coffee - cooking recipe

Ingredients

2 cups powdered milk
5 cups powdered coffee creamer
1 cup Splenda sugar substitute, powdered after measuring
1/2 cup dry cocoa powder
1 cup nestle quick sugar-free instant chocolate milk mix
1 (7 ounce) jar instant coffee crystals, approximately

Preparation

Uses 2 large mixing bowls and blender.
Take one cup of splenda and put in blender already running on High.
Keep blender covered and do not breathe!
Change to pulse and keep pulsing until sugar substitute is powdered.
put splenda in large mixing bowl.
Mix loosely together with rest of ingredients.
after mixing loosely use mixing cup to place approximately one and one half cups of dry ingredients in blender at one time.
vary between pulse and high, turning off and scraping sides of blender, until combined to a smooth light chocolate colored powder.
(keep an eye on the blender so it doesn't overheat).
Pour powder in clean mixing bowl and continue mixing dry ingredients in batches until done with all.
Package in jars, ziplock bags, and original instant coffee container.