Ingredients:

  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar, packed
  • ¾ cup High-Quality Unsweetened Cocoa Powder (Dutch process recommended)
  • 1 cup Dry Milk Powder (full fat)
  • ¼ cup Mini Semi-Sweet Chocolate Chips
  • ¼ cup White Chocolate Chips or Shavings
  • ½ teaspoon Fine Sea Salt (optional)
  • ½ cup Mini Marshmallows or Chocolate Chunks (for topping)

Instructions:

  1. Prepare the Jar: Ensure a 1-litre (Quart) wide-mouth mason jar is clean, completely dry, and ready for layering.
  2. Layer Base (Sugars): Using a wide-mouth funnel, add the granulated sugar and brown sugar mixture first. Tap the jar gently on the counter to level this foundational layer.
  3. Layer Cocoa: Carefully pour the cocoa powder over the sugar layer. Use the back of a long spoon to lightly tamp the cocoa layer down, creating a distinct line.
  4. Layer Creaminess: Pour the dry milk powder into the jar. Tap gently to settle.
  5. Layer Chocolate and Salt: Mix the semi-sweet chips, white chocolate, and sea salt in a small bowl, then pour them into the jar. Lightly press this layer to compact it.
  6. Add Topper: Fill the remaining space at the top of the jar with mini marshmallows or chocolate chunks, leaving just enough room for the lid to seal tightly.
  7. Seal and Instruct: Seal the jar tightly. Attach an instruction tag (for the recipient) advising them to pour the entire contents into a large container and shake well to combine before measuring and mixing with 1 cup (240 ml) of hot milk or water per ½ cup of mix.