The Cure For Kid Cocoa

     I enjoy hot chocolate in the winter.  I don't enjoy trying to keep milk in stock,* or washing out a pan used for heating it for just one cup of cocoa, so that means the instant stuff.

     One good trick for solving weak instant is to add a teaspoon of coffee creamer.  But the other problem with many brands is they're loaded with sugar.  And the fix for that?  A little more coffee creamer, a little more hot water -- and a level teaspoon or less of plain, unsweetened cocoa powder.  That kicks it up to something better suited to an adult palate, in my opinion, and I'm still not having to mess around heating up milk.
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* For some reason, UHT shelf-storable milk has become mildly scarce at my corner store.  It's still the best choice if you like to have milk handy but don't use it often.