Hot Cocoa Mix

16 cups powdered dry milk
1 ¼ cup cocoa powder
5 cups crystalized cane juice or Sucanat*
½ tsp salt

Mix all ingredients in a large bowl. Keep mixture stored in an airtight container or zip lock storage bags. You can run the mix through blender a few cups at a time for a smoother finish to mixture. You can also 1/2 this recipe to make less.

For a gift package in glass canning jars and attach a card that says "For a delicious cup of hot cocoa, put 1/3 cup mix into a large mug, pour in bowling water, stir, and enjoy."

Sucanat is a natural form of sugar that can be found in health food stores or the organic section of your grocery store. It is closer to a brown sugar and a great alternative if you can find it.

Make Your Own Sweetened Condensed Milk

1 c + 2 TBSP powdered milk
1/2 c warm water
3/4 c sugar

Place warm water in bowl; add dry milk and mix well.

Add sugar and mix mixture until smooth.

You may set dish in pan of hot water to dissolve sugar.

Equivalent of one can of condensed milk.

French Vanilla Cappuccino

1 (14 ounce) can sweetened condensed milk
1 1/2 cups skim milk

Flavorings (your choice)
Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
Vanilla: 2 teaspoons vanilla extract
Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.
Now add 1/2 of mixture to 1/2 coffee and walla a Cappuccino