1. In a large bowl whisk together cocoa, sugar, coffee creamer and dry milk; divide between pint-size bags. Seal each bag with a twist-tie and then attach ribbon to decorate the bag.
2. Attach an instruction label to the back of the bag. The instructions should read as follows: Stir together 4 tablespoons Hot Cocoa Mix and 1 tablespoon water in a mug. Stir in 1 cup milk. Micro-cook on high power for 1 to 1½ minutes or until hot; stir.

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Note: For a minty and smooth cocoa add 1 teaspoon Andes Baking Mint Chips per cup of hot cocoa.

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