Yay!

Here's what we use, and we often do top it off with a little milk to make it creamier, but it does avoid the transfats. My kids like to add a little cinnamon for Mexican flavor.

You need:
6C milk powder
1C granulated sugar
3/4C cocoa powder

Fill your blender pitcher with the dry milk powder. In my Bosch blender, that is nearly full. Process at high speed until the milk is more powdered and the level has gone down. Add granulated sugar and cocoa powder.

Process again until the sugar and cocoa are completely mixed. We use about 1/3C in a mug then add boiling water, but leave a little room to add some milk if you want it creamier (I often do not add the milk and it's fine for me, but dh likes the milk). The blending also helps it dissolve and that's the only thing you have to get dirty. Pour it into a storage container and you've got a nice size batch of cocoa mix.

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.