Gather supplies and ingredients.
Follow the recipe:
Mexican Style Hot Chocolate
From Better Homes and Gardens Diabetic Cook Book 1992
2 3/4 cups nonfat dry milk powder
1/2 cup unsweetened cocoa powder
Low-calorie powdered sugar substitute (I used Sugar Twin) to equal 1/2 cup sugar
1 Teaspoon ground cinnamon
"For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute, and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks.
For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 (8-ounce) servings. "I used this recipe years ago, and I don't remember sticking to any set amount of powder and water, but, I can tell you this: 8 ounces is not a cup of hot chocolate as us Americans know it. Best stick to the ratio of 1 part powder to 2 parts boiling water so you get the cup as full as you want and as flavorful as you like. I love this cocoa recipe!