Hot Cocoa Mix: Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. Variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon when mixing the total ingredients. Or place a scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients; or place 1/2 teaspoon instant coffe in a cup of the cocoa. Mexican Cocoa: Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or place a scant 1/8 teaspoon of cinnamon in a cup, 2 tablespoon of the mix, and 6 oz of boiling water. Mocha: Add 1/8 C instant coffee when mix th total ingredients; or place 1/3 teaspoon instant coffee in a cup, 2 tablespoons of the mix; and 6 oz of boiling water. Nutritive values per serving: Food Exchange per serving: 1/3 Milk Exchange + 1/2 Fat Exchange; Cal: 49; Cho: 4 gm; Pro: 3 gm; Fat: 3 gm; Low-Sodium Diets: Omit salt

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