Hot Chocolate Mix
This from-scratch hot chocolate mix takes five minutes to prep, is straightforward to store, and makes a super-rich and decadent cup of hot chocolate. It’s straightforward to gift and simple enough for little chefs to make!
This time of year, we get as excited for hot chocolate as we did when we were a kid. We are not a big coffee or tea fan, so in the cold months, it is our favorite warm drink. Store-bought mixes are straightforward but aren’t always as rich and rich as we'd like, so years ago we began keeping our own from-scratch mix in the pantry for when we got a craving.
This version is the smooth, luxurious flavor we had been looking for. We think it comes down to the cornstarch in this recipe which takes it to a totally new level. You can switch up the type of cocoa powder you use, and below are tons of ideas for topping and add-ins. We can’t wait to hear how you make yours!
How to make from-scratch hot chocolate mix
This is so simple, you won’t believe it! It literally takes only 5 minutes, so no excuses!
- Making the mix: Pour all of your dry ingredients into a food processor. Pulse those ingredients together for 60 seconds (seriously! that’s it!) and store in an airtight container
- When you’re ready for your hot cocoa: Warm 1 cup of milk and ¼ cup of cocoa mix in a saucepan. Simmer for two to three minutes until thickened and serve!
How to pick the cocoa for your DIY hot chocolate mix
Depending on the level of sweetness and bitterness you and your family like, you will choose between Dutch-process and natural cocoa – or a mix of both! We wrote a comprehensive run-down of how these two types of cocoa act differently in recipes (see: Cocoa Powder 101), but for the purposes of hot chocolate the differences are fairly simple and either choice will work!
A speedy recap:
- Dutch cocoa is less bitter, more mellow, and darker in color (this is what they make Oreos out of!). For these reasons, many people choose Dutched and sometimes balance it with a bit of natural cocoa.
- Natural Cocoa Powder is a strong, bitter, chocolate flavor. For a chocolate purist or someone who loves coffee, natural cocoa powder is a great choice for a from-scratch hot chocolate mix. Of course, adding in Dutch for some sweetness is awesome too!
Keeping leftovers
- Gifting: This simple recipe is fantastic for holiday gifts. Layering ingredients into a jar, or filling it with complete mix and marshmallows, is a beautiful way to give this to someone else!
- Storage: The mix can be kept in a sealed container, in a cool dry place, for up to 3 months.
- Sweetener: The cup of granulated sugar can be substituted with raw sugar, coconut sugar, or monk fruit sweetener. If you are looking for reduced sweetness, reduce sugar, and add in more cocoa powder. More sugar or sugar replacement can easily be added later.
- Milk Substitutions: If cow’s milk isn’t an option, there are a few alternative kinds of milk that are great with this from-scratch hot chocolate mix. Oat and cashew milk are the creamiest when warm, and have the right amount of fat to replicate the texture you’re used to!
- Additions/mix-ins: We all love a good marshmallow, but there are plenty of other things to add to your hot cocoa! Additional flavors like cinnamon, cardamom, espresso, and chili powder can all be added to the mix. Marshmallows, chocolate chips, whipped cream, marshmallow fluff, caramel sauce, and flaky sea salt can all be added to the top!
Ways to change it
- Frozen Hot Chocolate
- Italian Hot Chocolate
- Peppermint Bark Hot Chocolate
- From-scratch Marshmallows
- Peppermint Whoopie Pies
We would absolutely love it if you tried this hot chocolate mix; if you do, please stop back and leave a rating and let us know how you liked it! ENJOY! 😍
From-scratch Hot Chocolate Mix
Yield: 12 servings (3 cups) A straightforward from-scratch hot chocolate mix that makes the most decadent hot cocoa!- 1 cup (200 g) granulated sugar
- 6 ounces (170.1 g) unsweetened chocolate, finely chopped
- 1 cup (86 g) unsweetened cocoa powder
- ½ cup (64 g) nonfat dry milk powder
- 5 teaspoons cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon (0.75 teaspoon) kosher salt
- Process all of the ingredients in a food processor until ground to a powder, 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.
- To Make Hot Chocolate: Heat 1 cup of milk (whole, 2% or 1%) in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into a mug and serve.
Notes
- Ingredients/Equipment: Dry milk powder / cocoa powder / unsweetened chocolate / food processor
- Substitutes and Mix-Ins: See the post above for details about substitutions and flavor additions.
- Storage: The hot chocolate mix can be stored in an airtight container at cool room temperature for up to 3 months.
- Recipe from Cook's Illustrated.
Photography by Becky Winkler.
- Yield: 12 servings (3 cups)
- Prep: 5 minutes
- Total: 5 minutes
Ingredients
- 1 cup ( 200 g ) granulated sugar
- 6 ounces ( 170.1 g ) unsweetened chocolate, finely chopped
- 1 cup ( 86 g ) unsweetened cocoa powder
- ½ cup ( 64 g ) nonfat dry milk powder
- 5 teaspoons cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon ( 0.75 teaspoon ) kosher salt
Method
- Process all of the ingredients in a food processor until ground to a powder, 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.
- To Make Hot Chocolate: Heat 1 cup of milk (whole, 2% or 1%) in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into a mug and serve.
Notes
Substitutes and Mix-Ins: See the post above for details about substitutions and flavor additions.
Storage: The hot chocolate mix can be stored in an airtight container at cool room temperature for up to 3 months.
Recipe from Cook's Illustrated.
Photography by Becky Winkler.
