This looked so yummy. So I couldn't resist trying the recipe. It came from a January 2009 Good Housekeeping magazine. Here's what you need:
Mexican Hot Cocoa Mix
1-1/4 cup sugar
1-1/2 cup cocoa powder
6 oz semi-sweet chocolate
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Put all the ingredients into the food processor with the blade attachment and process until nearly ground smooth. Pour ingredients into a jar with a tight fitting lid.
You can stop here but why not just dress up the jars a little bit:
To make the hot cocoa:
Add 3 Tablespoons of cocoa mix to 1 cup hot milk. Serve with a dollop of whipped cream or marshmallows.
This is shelf stable for 6 months at room temperature in a container with a tight fitting lid.