To make Alton Brown's dry hot chocolate mix, combine 2 cups of powdered sugar, 1 cup of Dutch-process cocoa, and 2 1/2 cups of powdered milk, 1 teaspoon of salt, and 2 teaspoons of cornstarch in a bowl and stir. To spice up the mix, add a small amount of cayenne pepper.
Alton Brown's dry hot chocolate mix can be kept in an airtight container for as long as the expiration date on the powdered milk allows. It can be enjoyed with both hot water and milk. It yields 5 1/2 cups of mix and can be added liberally to the chosen liquid.
Other simple dry hot chocolate mixes eliminate the need for powdered milk. Martha Stewart's recipe calls for 3 1/2 cups of granulated sugar, 2 1/4 cups of cocoa, and 1 tablespoon of salt. This mixture makes 5 3/4 cups and, when added to 8 ounces of milk in 2 tablespoon increments, divides into 92 servings. Store in an airtight container to keep it as fresh as possible.
Those looking for a simple dry hot chocolate mix with minimal calories can replace the recommended amount of sugar with the same amount of stevia. To make 1 cup at a time, mix 1/3 cup of powdered milk, 3 tablespoons of nondairy creamer, 3 tablespoons of cocoa powder, 1/8 teaspoon of salt, and 1/4 cup of stevia in 6 ounces of hot water.