2 C nonfat dry milk

1 C sugar (I use Splenda instead)

1/2 C cocoa, unsweetened

1/2 C non-dairy creamer

1 dash of salt

Mix together, then sift. Store in a tightly-sealed container — a 1-qt canning jar fits just right. Three level tablespoons with hot water makes a perfect mug. For myself, a dash of peppermint schnapps tops it off perfectly.