260 g powdered sugar
105 g Dutch process cocoa
1 1/2 t salt (original uses 2)
2 t corn starch
2 t corn starch
1/8 t cayenne
Toast powdered milk at 300 for 15 mins.
Let cool 15 mins.
In a food processor, blend all ingredients.
Heat water to 200.
In a tall mug, weigh out 40 g cocoa mix.
Pour about 2 oz water, or just enough to make a paste.
Once uniform, pour in 4 oz water.
Froth; this can make a mess if you're not careful.
If making several servings at once, froth in a larger container first.
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