Hot Cocoa Mix

290 g powdered milk

260 g powdered sugar

105 g Dutch process cocoa

1 t salt (original uses 2)
2 t corn starch

1/4 t cayenne (original uses 1/8)

Toast powdered milk at 300 for 10 mins or until edges are golden.

Let cool 10 mins.

In a food processor, blend milk.

Blend in cayenne and cinnamon if using; these are bigger granules.

Blend in sugar and cocoa to distribute evenly.

Heat water to 200.

In a tall mug, weigh out 40 g cocoa mix.

Pour 1-2 oz water and whisk until uniform.

Pour in 4-5 oz water.

Froth; this can make a mess if you're not careful.

If making several servings at once, combine and froth in a large bowl.

Alton Brown

Note:

Can double cayenne to 1/2 t and add 1 T cinnamon.

These are big particles; strain cocoa.