Pete+Janet 003 = Christmas Morning, Indiana

Pete and Janet open their yappers about the mochachino, the world’s best hot cocoa mix, dutch ovens in Maui, parents in Oahu, football playoffs, Chicago Bears trivia, being a sports fan, Johnson & Johnson No More Tears, going internetless, sustainable transportation, and teacher evaluations.

SHOW NOTES:

Best-Ever Hot Cocoa Mix
Makes about 20 servings

3 cups  nonfat dry milk
(Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.) 2 cups  confectioners’ sugar
(Confectioners’ sugar works best in this recipe. It dissolves quickly and the cornstarch, an ingredient manufacturers add to the sugar to prevent clumping, helps thicken the cocoa.) 1 1/2 cups  Dutch-processed cocoa powder 1 1/2 cups  white chocolate chips
(White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.) 1/4 teaspoon  Salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.