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.

Pete+Janet 003 = Christmas Morning, Indiana