2. I've got a big supply.
3. I think it's cheap (if I was better at math and not so lazy, I would figure it out; I buy my Ghirardelli bars on sale for $2).
Cocoa Mix (from Good Housekeeping January 2009)
In food processor, process:
1 and 1/2 c. unsweetened cocoa powder
1 and 1/4 c. sugar
6 oz. semisweet chocolate, broken up (your hot chocolate will be as good as the chocolate you use, so pick your favorite! I used Ghirardelli dark chocolate )
1/4 tsp. salt
Blend until almost smooth. Store in airtight container at room temperature. Makes about 3.5 cups, a nice big supply.
To mix up the hot chocolate, add 1-3 Tbs. mix to 1 cup cold milk and heat (I use the microwave).
Variations listed that I want to try, except I love it so much I haven't tinkered with it:
mocha (add some instant coffee)
Mexican (add 2 tsp. cinnamon and 1/4 tsp. cayenne)
vanilla (add half a vanilla bean - pod and seeds - to the food processor)
A nice cup keeps me company as I work very hard at making things for the etsy shop and, very likely, for a local shop as well. This is new territory for me, so I often wonder if my nervousness is normal or if it's protective shrewdness kicking in. Time will tell! But at least I've got a rock solid recipe for hot chocolate.