So, the gears were turning...
I'll normally bring Swiss Miss 'no sugar added" instant cocoa, because it's lighter, and add 151 rum, again because it's ~lighter. It is a very palletable combination but it doesn't compare to real milk, real sugar, real Hershey's cocoa, a dash of salt and Bacardi (Superior) in a ceramic cup stirred with a real spoon.

As we all know, weight and ease of use goes a long way the BW/Q considering the ambience factor but then again, I've tried a home recipe for Baileys Irish Cream that ain't half bad... Connivence has a price.

I'm thinking there might be a better path than Swiss Miss. Just wondering if anyone's bothered to look down any other paths before.

Yup, I'm hoping to put a big ol' jar of creamer to better use. ;-)

There is a concoction that I have formulated, that makes a darn good drink...  I modified here it for the BWCA...  You mix Ovaltine, Instant coffee, Powdered Coffee Flavoring (Irish Creme is my personal favorite) and powdered milk with hot water, stir... add in whatever libation you choose if you wish...  It is like a rich cappucino...  If you notice I did not put measured amounts of the ingredients... you need to try it before you go to find out which amounts of which you like...  We like more Ovaltine for the chocolate taste...  Only difference between the home recipe and the BWCA one is that at home I use 2% milk, and blend it to give it a froth...

Bruce

Hot Cocoa Mix

2 cups instant nonfat dry milk
3/4 cup granulated sugar
1/2 cup cocoa
1/2 cup dry non-dairy creamer
Dash of salt

At Home: Combine all ingredients and blend well. Store in an airtight container or ziplock bag.

In camp:  Mix 1/4 cup of mix with 3/4 cup of boiling water.  Makes 15 servings