3 cups nonfat dry milk powder
2 cups powdered sugar (I added 2.5 cups of powdered sugar)
1½ cups cocoa powder, dutch-process or regular
1½ cups white chocolate chips or finely chopped white chocolate (I added 2 cups of white chocolate chips)
¼ teaspoon salt
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.
A sneak peek at our "Cup of Cheer" hot cocoa bar...