• 1 1/4 cups instant chocolate milk powder 
• 3/4 cup milk 
• 1/4 cup granulated sugar 

In saucepan combine all ingredients. 
Bring to boil; lower heat. 
Cool, and pour into a jar and cover. 
This sauce keeps well in the refrigerator. 
Use evaporated milk for richer sauce. 
If sauce is too thick after standing, dilute slightly with fresh milk. 
  

Yield: about 1 cup.