Make 2-1/2 cups
Storing: Refrigerate for up to 4 weeks.

Ingredients
2/3 cup unsweetened cocoa powder
2/3 cup brown sugar
1 tablespoon instant coffee crystals
1 teaspoon cornstarch
1-1/3 cup evaporated skim milk
2/3 cup water

Instructions
Combine cocoa, sugar, coffee and cornstarch in a microwave-safe, 1-quart bowl. Add milk and water gradually to dry ingredients, blending with a wire wisk. Microwave on high for 3 1/2 minutes, stirring once, or until thick and bubbly. Let stand 20 minutes, stirring frequently with the wisk. Store in glass jars with tight-fitting lids.