By Victoria Hart Glavin of Tiny New York Kitchen
With a container of this mix in the house, a warm cup of hot chocolate takes just a bit of hot milk. If you want to dress it up then add marshmallows and a sprinkle of cinnamon.
1/2 Cup Nonfat Dry Milk
1/2 Cup Unsweetened Cocoa Powder
3/4 Cup Superfine Sugar
1 Tablespoon Vanilla Powder
In medium-size bowl sift together dry milk, cocoa powder sugar, and vanilla powder. Combine until well blended. Transfer to container with good sealing lid. Store in cool and dry place. To make hot chocolate: Heat 1 cup milk and transfer to cup. Stir in 4 tablespoons of hot chocolate mix. Serves 6
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.