Preparation:
Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients; or place 1/2 teaspoon instant coffee in a cup of the cocoa. | 