Instant Mexican Style Hot Cocoa - cooking recipe

Ingredients

4 cups powdered sugar
2 cups unsweetened baking cocoa
5 cups powdered milk
2 teaspoons salt
2 tablespoons cornstarch
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Preparation

Combine all ingredients in a mixing bowl. Stir slowly to combine.
Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
To use mix.
Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.