For one of my nephews (not a Pet Talk member) I made some hot chocolate mix as part of his Christmas present. I have some left over for myself, too. I have been kind of hoping for my favorite chai tea mis to go on sale - I usually drink it black, but like the creamy kind, too. So I looked up recipes to make Chai tea mix online, too. Why do they all use non-dairy creamer powder instead of, or in addition to dry milk powder? What's the point of that? As someone with food allergies, coconut among them, non-dairy stuff usually has a bunch of ingredients and something it it I am allergic to. Why complicate matters? Why not just use dry milk powder? Anyone know?
(Once I pick up some powdered tea I will make some with the dry milk powder, and report back in, I promise!)