Mexican Hot Cocoa Mix

Ingredients

• 1 cup nondairy creamer
• 1 cup fine granulated sugar
• 1/4 cup unsweetened cocoa
• 1 tablespoon Nielsen-Massey Madegascar Bourbon Pure
• Vanilla Powder
• 1 teaspoon cinnamon

Method

• Combine all ingredients. Store in an airtight container.
• To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir.

Notes

• Description:
• "Nielsen-Massey Vanilla"