Step 1

In a large mixing bowl, stir the confectioners' sugar, powdered milk, unsweetened cocoa powder, grated bittersweet chocolate, cornstarch, cinnamon, salt and chili powder together until well combined.

Step 2

Transfer the hot cocoa mix to an airtight container or jar. (If using immediately omit the cornstarch.)

Step 3

To Prepare Mexican Hot Chocolate:Use about ¼ of a cup of powder per 1 cup of warm milk or boiling water.Pour milk or water over the hot cocoa mix. Stir well until the powder has dissolved and hot cocoa is smooth and creamy.Top your hot cocoa with a sprinkle of cinnamon, marshmallows, chocolate chips or whipped cream.