Roughly chop chocolate. Add all ingredients to food processor and blend until fine.
Store hot chocolate mix in an airtight container. Serve approx. 3 tbsp cocoa mix per 1 cup/230 ml milk. Enjoy!
Gingerbread loaf cake
Ginger spice cookies with eggnog frosting
Candy cane meringues
Chocolate crinkle cookies
Christmas cut-out cookies
Christmas monkey bread
Made with in Berlin