Cafe Mocha

• 3/4 cup unsweetened cocoa
• 3 1/2 tablespoons instant espresso
• 1 cup sugar
• 16 cinnamon sticks

Combine all ingredients except the cinnamon sticks in a medium bowl. Transfer the cocoa to an airtight container. Store for up to 6 months.
To make cocoa, whisk 2 tablespoons of the mix with 1/4 cup water in a small saucepan over medium heat until the cocoa dissolves. Add 3/4 cup milk and a cinnamon stick and whisk until heated through. Serve immediately.