3 c. instant nonfat dry milk
2 c. (12 oz.) semi-sweet, mint or milk chocolate chips
1 1/2 c. miniature marshmallows, optional

Put 1/2 dry milk and 1/2 chips in food processor, whirl until finely ground. Pour into bowl, repeat with remaining half of milk and chips. Stir in marshmallows. Spoon into jars and cover tightly. Use, or store airtight up to 6 months. For each serving of hot chocolate, place 1/3 cup (3 heaping tbsp.) mix into a mug. Add 3/4 cup boiling water and stir until well combined. Makes 4-5 cups mix, enough for 12-15 servings.

VARIATIONS:

Hot Mocha Mix: Add 1/2 instant coffee powder with the dry milk.

Orange-Cinnamon Mix: Thoroughly stir in with marshmallows 1 tbsp. grated orange peel and 2 tsp. cinnamon. Store 6 weeks at room temperature, up to 3 months chilled.

Butterscotch or Peanut Butter Mix: Decrease chocolate chips to 1 cup and add 1 cup peanut butterscotch chips.