I perfected a Homemade Hot Chocolate Mix from simple, recognizable ingredients and included a few clever pantry swaps that make store-bought packets irrelevant.

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This Homemade Hot Chocolate Mix is way better than store bought and uses real recognizable ingredients. I made mine because I was sick of mystery chemicals and chalky packets, and honestly it surprised me how simple a jar of powdered milk and unsweetened cocoa powder can feel like a small miracle.

I keep a labeled jar that says Hot Chocolate Mix Recipe and people always ask what’s in it, like it’s some secret. It’s not fancy, just honest, and it pulls you in — you kind of want to know why the store stuff tasted so flat all along.

Ingredients

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Packed with protein and calcium, adds creamy body but also some lactose carbs.
Deep chocolate flavor, antioxidant rich, low sugar, gives bitterness and complex cocoa notes.
Almost pure carbs, makes it sweet, adds quick energy but little real nutrition.
Adds velvety mouthfeel, often high in fats and additives, less protein than milk.
Used as a thickener, mostly carbohydrate, smooths texture without changing taste much.
Tiny boost of bitter coffee flavor, enhances chocolate depth, negligible calories or nutrients.
Pure sugar fluff, melts into creamy bits, adds sweetness and playful texture not nutrition.

Ingredient Quantities

1 1/2 cups powdered milk (nonfat instant dry milk)

3/4 cup unsweetened cocoa powder (natural or dutch process)

1 1/2 cups powdered sugar (confectioners sugar)

1/2 cup powdered non dairy creamer (optional)

1 tablespoon cornstarch

1/2 teaspoon fine sea salt

1 teaspoon instant espresso powder (optional)

1/2 teaspoon vanilla powder (optional)

1 cup mini marshmallows (optional)

How to Make this

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1. Measure everything into a big bowl: 1 1/2 cups powdered milk, 3/4 cup unsweetened cocoa powder, 1 1/2 cups powdered sugar, 1/2 cup powdered non dairy creamer (optional), 1 tablespoon cornstarch, 1/2 teaspoon fine sea salt, 1 teaspoon instant espresso powder (optional), 1/2 teaspoon vanilla powder (optional).

2. Sift the cocoa and powdered sugar into the bowl so there are no lumps, then add the powdered milk, cornstarch, salt and the optional powders. yeah sifting makes a huge difference.

3. Whisk everything together until it looks uniform, or pulse in a food processor for 10 to 20 seconds to really blend and break up clumps, dont overdo it or you might warm the mix.

4. If youre using mini marshmallows, either fold 1 cup into the mix gently, or better yet keep them separate and add when serving so they stay fluffy.

5. Spoon the mix into an airtight jar or container, press out any air, label and store in a cool dry place; it’ll keep best for about 2 to 3 months, but if you added marshmallows they may get chewy sooner.

6. To make a cup: heat 1 cup milk or your favorite milk substitute until steaming but not boiling, then add 3 heaping tablespoons of the mix (about 1/4 cup) and whisk until smooth and thickened, taste and add more mix if you like it stronger.

7. For a quicker frothy cup use a small blender, milk frother or whisk vigorously in a jar, and top with extra mini marshmallows or whipped cream if you want.

8. Adjust sweetness or richness by using less powdered sugar or swapping some powdered milk for the optional powdered creamer, add an extra 1/4 teaspoon espresso powder for a mocha kick, and remember a tiny pinch more salt lifts the chocolate flavor.

Equipment Needed

1. Big mixing bowl
2. Measuring cups and spoons set
3. Fine mesh sieve or sifter for getting lumps out
4. Whisk or even a fork if youre in a pinch
5. Food processor or spice grinder for a quick pulse, optional but handy
6. Rubber spatula or wooden spoon to fold and scrape the bowl
7. Airtight jar or container with lid for storing the mix
8. Small saucepan or microwave safe cup to heat the milk
9. Milk frother, small blender, or a jar you can shake to make it frothy

FAQ

Q: How much mix do I use per cup of milk or water? A: Use about 3 heaping tablespoons of mix for 8 ounces of hot milk or water. For a richer cup use hot whole milk or 1/4 cup cream plus milk. If you want it stronger add another tablespoon, if weaker use less.

Q: Can I make this without dairy? A: Yes, swap the powdered milk for coconut milk powder or extra powdered non dairy creamer and use a plant milk when you prepare it. Texture will be slightly different but still tasty.

Q: Why is my drink grainy or clumpy? A: Usually clumps come from cocoa or powdered milk not being sifted or from adding mix to boiling liquid. Whisk the mix into a few tablespoons of hot milk to make a smooth paste first then add the rest. A quick blender or milk frother fixes clumps fast.

Q: How long does the dry mix keep and how should I store it? A: Keep it in an airtight jar in a cool dry place for best quality about 3 months, you can push it to 6 months if sealed and never exposed to moisture. Don’t mix the mini marshmallows in until serving, they get sticky.

Q: Can I swap ingredients or add flavors? A: Totally. Add instant espresso (we included it optional) for mocha, a pinch of cinnamon or cayenne for kick, or extra vanilla powder. For lower sugar try a powdered sweetener version but taste may change.

Q: Is it safe to give as a gift and how should I package it? A: Yes, jar it with a tight lid and include a label with directions. Pack marshmallows separately in a small bag so they stay fluffy. Add a little scoop and a serving suggestion and it looks homemade and thoughtful.

Homemade Hot Chocolate Mix Recipe Substitutions and Variations

Powdered milk: swap with powdered whole milk or a non dairy powder like soy or coconut milk powder in the same amount (1 1/2 cups). Coconut will make it a bit sweeter, soy keeps it neutral.
Unsweetened cocoa powder: use cacao powder 1 for 1 for a brighter, more intense chocolate, or use carob powder 1 for 1 if you want caffeine free and milder flavor.
Powdered sugar: if you don’t have it, blitz 1 1/2 cups granulated sugar with 1 tablespoon cornstarch in a blender until fine. Or try finely ground coconut sugar but expect a darker color and different sweetness.
Cornstarch: replace with arrowroot or tapioca starch 1 for 1. If all you got is all purpose flour, use about 2 tablespoons flour for every 1 tablespoon cornstarch, though texture will be less silky.

Pro Tips

– Weigh the dry ingredients if you can, 1 cup can mean different things to people, weighing keeps the mix consistent batch to batch and makes the flavor predictable, especially the powdered milk and sugar.

– Sift and pulse, yes, but only for a few seconds. If the mix starts to feel warm stop, warming melts the sugar a bit and makes clumps later. If you see fine dust rising you’ve done enough.

– Keep marshmallows separate until serving whenever possible, they go chewy real fast in the jar. If you must fold them in, toss them briefly in a little powdered sugar so they dont all clump together.

– Make a tiny test cup before you commit to the strength you want. Use less mix at first, then tweak sweetness, cocoa intensity or add a pinch more espresso powder if you want a mocha kick.

– For the creamiest, smoothest cup dissolve a spoon of the mix in a few tablespoons of hot milk first, make it into a paste, then add the rest of the milk and whisk or froth. It beats trying to break up dry powder in a whole cup and cuts down on graininess.

Homemade Hot Chocolate Mix Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected a Homemade Hot Chocolate Mix from simple, recognizable ingredients and included a few clever pantry swaps that make store-bought packets irrelevant.

Servings

servings

Calories

165

kcal

Equipment: 1. Big mixing bowl
2. Measuring cups and spoons set
3. Fine mesh sieve or sifter for getting lumps out
4. Whisk or even a fork if youre in a pinch
5. Food processor or spice grinder for a quick pulse, optional but handy
6. Rubber spatula or wooden spoon to fold and scrape the bowl
7. Airtight jar or container with lid for storing the mix
8. Small saucepan or microwave safe cup to heat the milk
9. Milk frother, small blender, or a jar you can shake to make it frothy

Ingredients

1 1/2 cups powdered milk (nonfat instant dry milk)
3/4 cup unsweetened cocoa powder (natural or dutch process)
1 1/2 cups powdered sugar (confectioners sugar)
1/2 cup powdered non dairy creamer (optional)
1 tablespoon cornstarch
1/2 teaspoon fine sea salt
1 teaspoon instant espresso powder (optional)
1/2 teaspoon vanilla powder (optional)
1 cup mini marshmallows (optional)

Directions

Measure everything into a big bowl: 1 1/2 cups powdered milk, 3/4 cup unsweetened cocoa powder, 1 1/2 cups powdered sugar, 1/2 cup powdered non dairy creamer (optional), 1 tablespoon cornstarch, 1/2 teaspoon fine sea salt, 1 teaspoon instant espresso powder (optional), 1/2 teaspoon vanilla powder (optional).
Sift the cocoa and powdered sugar into the bowl so there are no lumps, then add the powdered milk, cornstarch, salt and the optional powders. yeah sifting makes a huge difference.
Whisk everything together until it looks uniform, or pulse in a food processor for 10 to 20 seconds to really blend and break up clumps, dont overdo it or you might warm the mix.
If youre using mini marshmallows, either fold 1 cup into the mix gently, or better yet keep them separate and add when serving so they stay fluffy.
Spoon the mix into an airtight jar or container, press out any air, label and store in a cool dry place; it'll keep best for about 2 to 3 months, but if you added marshmallows they may get chewy sooner.
To make a cup: heat 1 cup milk or your favorite milk substitute until steaming but not boiling, then add 3 heaping tablespoons of the mix (about 1/4 cup) and whisk until smooth and thickened, taste and add more mix if you like it stronger.
For a quicker frothy cup use a small blender, milk frother or whisk vigorously in a jar, and top with extra mini marshmallows or whipped cream if you want.
Adjust sweetness or richness by using less powdered sugar or swapping some powdered milk for the optional powdered creamer, add an extra 1/4 teaspoon espresso powder for a mocha kick, and remember a tiny pinch more salt lifts the chocolate flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.