'Tis the Season for Hot Chocolate

HOT CHOCOLATE MIX

Makes 10 cups of mix

2 (9.6 ounce) boxes powdered milk
1 (1 pound) bag powdered sugar
1 (8 ounce) container unsweetened cocoa powder
1/2 cup cornstarch
1 teaspoon salt

Whisk together all ingredients in a large bowl. Store in an airtight container for up to 6 months.
To make a single serving of hot chocolate, place 1/3 cup mix into a mug. Heat 2/3 cup milk or water. Add just enough liquid to the mug to cover the mix and whisk vigorously until smooth. Whisk in remaining liquid.

HOT CHOCOLATE STIRRERS

1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon (optional)

Toppings:
Candy canes, crushed
Mini marshmallows
Sprinkles

Heat the heavy whipping cream on stove top, stirring so that it doesn't burn.

Meanwhile, pour the chocolate chips into a microwave safe bowl.
Once the whipping cream is boiling, remove from the heat and pour directly over the chocolate chips.
Let mixture stand 4-5 minutes.
Add ground cinnamon to the bowl.
Stir the chocolate mixture until smooth and creamy. Tip: if the chocolate chips do not fully melt by the heat of the whipping cream, microwave the bowl for 30 seconds.
Spoon mixture into the molds. We are using small Dixie cups.
Sprinkle any desired toppings on top of the chocolate.
Place the popsicle sticks into the center of each chocolate square. They should stand straight up.
Put the molds in the refrigerator and allow to set up, approximately 3 hours.
Once the chocolate has set up, remove each stick from the mold.
Heat up milk of choice, and stir in the chocolate until completely dissolved.

For the sticks you can also use candy canes, pretzels, and spoons.