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For the Cocoa Mix: In the bowl of a food processor, combine the powdered sugar, white chocolate, cocoa powder, dark chocolate, salt, vanilla bean seeds and instant coffee. Pulse mixture until finely ground. If the processor starts to get warm, take a break for a minute to let it cool. Continue pulsing until no large bits of chocolate remain. (Don't run the processor continuously, as this will cause the machine to warm and will start to melt the chocolate a bit, creating a weird clumpy mixture.) Transfer the ground cocoa mix to an airtight container. The mixture will store indefinitely at room temperature.
For the Hot Cocoa: In a saucepan, bring milk to a boil over high heat. Reduce heat to a simmer and whisk cocoa mix into milk until dissolved, about 1 minute. Adjust with more cocoa to taste. Remove from heat. Serve with marshmallows, if desired.