Pete and Janet open their yappers about the mochachino, the world’s best hot cocoa mix, dutch ovens in Maui, parents in Oahu, football playoffs, Chicago Bears trivia, being a sports fan, Johnson & Johnson No More Tears, going internetless, sustainable transportation, and teacher evaluations. SHOW NOTES: Best-Ever Hot Cocoa Mix Makes about 20 servings 3 cups  nonfat dry milk (Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.) 2 cups  confectioners’ sugar (Confectioners’ sugar works best in this recipe. It dissolves quickly and the cornstarch, an ingredient manufacturers add to the sugar to prevent clumping, helps thicken the cocoa.) 1 1/2 cups  Dutch-processed cocoa powder 1 1/2 cups  white chocolate chips (White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.) 1/4 teaspoon  Salt Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.