makes 16 ounces—enough to fill four gift bags
I read my vanilla powder label quite carefully and while it doesn’t say anything about being processed in a facility with wheat, it also doesn’t say it is gluten-free, so I suggest omitting it if you’d like to make this gluten-free. Same thing goes for the mini marshmallows—while most of the information I research notes that Kraft is gluten-free, you should always double check since companies change “recipes” for these products quite often. If in doubt, leave it out!
p.s. I thought this was perfectly balanced and not too sweet at all, considering it’s equal parts sugar and pure cocoa. Isabella liked it, but did ask me to add more sugar next time, so also feel free to tweak for the kiddies in your life.
8 ounces good quality cocoa
8 ounces sugar
1 teaspoon pure vanilla powder, like Nielsen-Massey (optional)
pinch of good sea salt or fleur de sel (optional)
mini marshmallows, for gift packaging (optional)
Add ingredients to a deep bowl and whisk together until there are no lumps. To serve, stir 1 tablespoon of hot cocoa mix with 8 ounces of hot milk. If gift packaging, spoon 4 ounces into each bag, top with a handful of mini marshmallows, tie with a ribbon and handwritten note with serving directions.