First things first, assemble all your ingredients on the counter. It’s best to have everything ready to go. You want this to be a smooth process, and trust me, it’s easier to find your cocoa powder before you’re deep into the recipe.

In a large mixing bowl, combine the Dutch-process cocoa powder, organic cane sugar, instant espresso powder, arrowroot powder, and fine sea salt. A whisk works wonders here. As you whisk, watch as the ingredients blend into a beautiful chocolatey mix.

Once your cocoa mixture is well combined, add in the dry milk powder. This ingredient is what turns your hot chocolate from a regularly sweet drink into something creamy and indulgent. Stir well until everything is mixed evenly.

Now it's time to store your creation. Choose an airtight container. I like glass jars; they look lovely on the kitchen counter. Pour in your hot chocolate mixture, leaving about an inch of space at the top. This is important for shaking later!

When you're ready for a warm cup of bliss, simply shake the jar to combine any settled ingredients. Measure out about 1/4 cup of the mix per cup of hot water or milk, and you’re good to go!