– 2 cups 227g confectioners’ sugar – 1 cup 85g unsweetened cocoa – 1 cup 120g nonfat dry milk powder – 1 1/2 cups 135g malted milk powder – 2 teaspoons cornstarch – 1 teaspoon salt – 5 oz. chocolate-covered malted milk balls chopped

– Sift the first six ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Transfer to a large air-tight container or hermetic jar; top with chopped malted milk balls. Alternatively, divide the dry mix between 8 oz. jars and top each with some of the chopped malted milk balls. Lid and tie on a tag with mixing instructions. – Mixing instructions: Place 4 tablespoons of mix with some of the chopped milk balls in the bottom of an 11 oz. mug. Pour in 

1 cup of boiling water and stir until dissolved. – Stored air-tight at room temperature, this mix will keep for 6 months.