Your recipe is just perfect. It gives my decaf coffee just enough chocolatey flavor to satisfy my craving but without the milkiness I get at places like Starbucks. I always keep some heavy cream on hand, so if I want it creamier, I'll add a tablespoon or two. (Yes, in my special world, there is a distinct difference between something being creamy and something being milky. I cannot tolerate liquid milk but cream in small quantities is OK.)

I whirled everything up in a coffee grinder, so the end result is a nice powder reminiscent of the chocolate powders available at coffee houses. I used Ghirardelli Double Chocolate Hot Cocoa.

Anyhow, thanks for the recipe. I tried other homemade cocoa recipes that included powdered creamer, but they had a strange flavor I didn't like. I especially appreciate the fact that your recipe contains simple and "real" ingredients. I'll be using it throughout the winter, maybe even the summer. (By the way, since I pulverize everything, it mixes with hot coffee just fine. I put the mocha powder into the bottom of my mug, add a bit of coffee, stir until well blended, and then fill to the brim.) I finally have a solution to my mocha cravings but with the ability to accommodate my need of decaf and avoidance of liquid milk.

Hot Cocoa Mix

1/4 cup of powdered milk
1 tablespoon Droste cocoa powder
1 tablespoons sugar
1/2 teaspoon good quality instant coffee
1/2 teaspoon vanilla powder

Dissolve mix in 1/4 cup of cold water in a large mug (powered milk clumps in really hot water), add hot water to fill.

It also works nicely in a blender with a few ice cubes and some cold water.

Eileen

I do that with my coffee. We keep a big can of hot chocolate mix next to the coffee maker and add a tablespoon or two to our afternoon coffee. With creamer (dry or liquid) it's a pretty great drink. Gets us through those afternoon meetings.