I perfected a Homemade Hot Chocolate Mix using a surprising pantry staple that will make you curious to see what’s inside.

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I’m kind of obsessed with simple things that feel like a small secret, so I whipped up a jarred blend using unsweetened cocoa powder and powdered sugar that surprised even me. I kept messing with texture and ended up with that little something that makes people stop mid-sip and ask “what did you do?” I’ve wrapped it as a Hotchocolate Homemade Gift and tried versions inspired by Diy Hot Chocolate Mix Recipes In A Jar, because duh, who doesn’t love a good experiment.

If you like small hacks that make ordinary taste fancy, stick around — I’ll show you the parts that actually matter.

Ingredients

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Nonfat milk powder adds protein and creaminess but less fat than whole milk
Cocoa brings antioxidants and deep chocolate flavor, its slightly bitter not sweet
Powdered sugar makes it sweet fast mostly empty carbs not very healthy
Cornstarch thickens to a silky sip mostly carbs so no protein
And salt balances sweetness and heightens chocolate notes tiny sodium boost
Creamer or full fat milk adds richness and calories it makes it indulgent
Chocolate chips melt for deeper cocoa they add fat and more sugar
Espresso powder boosts chocolate flavor without coffee taste tiny caffeine kick
Marshmallows top the mug with pillowy sweetness mostly sugar and air

Ingredient Quantities

2 cups nonfat dry milk powder

1 cup unsweetened cocoa powder, natural or Dutch processed

1 1/2 cups powdered sugar, confectioners sugar

1/4 cup cornstarch

1/2 teaspoon fine sea salt

3/4 cup powdered creamer or full fat dry milk for extra creaminess, optional

1 teaspoon instant espresso powder, optional but it really brings out the chocolate

1 teaspoon vanilla powder or 1 tablespoon vanilla sugar, optional

3/4 cup semisweet chocolate chips, optional for richer mix

1 cup mini marshmallows for topping, optional

How to Make this

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1. Measure and dump 2 cups nonfat dry milk powder, 1 cup unsweetened cocoa powder, 1 1/2 cups powdered sugar, 1/4 cup cornstarch and 1/2 teaspoon fine sea salt into a large bowl.

2. Add the optional cream boosters now if you want them: 3/4 cup powdered creamer or full fat dry milk for extra creaminess, 1 teaspoon instant espresso powder and 1 teaspoon vanilla powder or 1 tablespoon vanilla sugar. Stir or sift everything together until it looks uniform and there are no big lumps.

3. If you want the mix extra rich and chocolaty fold in 3/4 cup semisweet chocolate chips. For better storage and even distribution pulse the whole dry mix and chips briefly in a food processor or blender to break the chips into small bits. If you skip chips just give the dry mix a good whisk.

4. Taste a tiny pinch. If the mix seems flat add a pinch more salt or a smidge more powdered sugar to suit your sweet tooth. Don’t overdo it, it’s easier to sweeten the drink later than fix a too sweet mix.

5. Transfer the mix to an airtight jar or container. Label it with date. If you included chocolate chips try to use within about three months to keep flavor best.

6. To make a cup of hot chocolate heat 1 cup milk on the stove until steaming but not boiling. Whisk in 3 to 4 tablespoons of the hot chocolate mix until completely dissolved and smooth. For a thinner cup use less mix, for richer use four tablespoons or more.

7. If you like it ultra rich stir in a tablespoon of extra chocolate chips while the milk is hot and whisk until melted, or use half milk half cream for a luxe cup. Instant espresso powder in the mix will pop the chocolate flavor so don’t skip it if you like depth.

8. Microwave option: put 1 cup milk and 3 to 4 tablespoons mix in a large mug, whisk, microwave 60 to 90 seconds on high, stop and whisk again. Watch it so it does not boil over.

9. Serve topped with about 1 cup mini marshmallows for a batch of several cups or sprinkle a small handful on each cup. Store leftovers in a cool dry place and shake before using because powders settle.

Equipment Needed

1. Large mixing bowl, you’ll prob need a roomy one so stuff doesnt spill over
2. Measuring cups and measuring spoons for the cups and tablespoons
3. Fine mesh sieve or sifter to get rid of lumps in the cocoa and powdered sugar
4. Whisk to blend the powders until smooth
5. Rubber spatula or wooden spoon to scrape the bowl and fold in chips
6. Food processor or blender to pulse the chips into small bits, optional but handy
7. Airtight jar or container with lid plus a permanent marker for dating the mix
8. Small saucepan and stovetop whisk for heating milk, or a large microwave safe mug if you prefer the microwave

FAQ

Q: How much mix do I use per cup of milk? A: Stir 3 to 4 tablespoons of the mix into 8 ounces of hot milk, taste and adjust. Use 3 tbsp for a lighter cocoa, 4 tbsp for rich. If you want extra richness melt in 1 tablespoon chocolate chips while you heat the milk.

Q: How should I store the mix and how long will it last? A: Keep it in an airtight jar in a cool dry place, it will stay good about 2 to 3 months. If you add marshmallows or chocolate chips pack those separately, they can shorten shelf life or melt into the mix.

Q: Can I make this dairy free or vegan? A: Yes, swap the nonfat dry milk for coconut milk powder or another plant based milk powder, use non dairy powdered creamer and vegan chocolate chips, and make sure your powdered sugar is vegan. It won't be exactly the same but still really good.

Q: My mix clumps, how do I fix or prevent that? A: Sift the cocoa and powdered sugar before mixing or pulse everything in a food processor to make it uniform. For stored jars add a food grade silica packet or a few grains of rice to absorb moisture, and shake before using.

Q: How can I change the sweetness or make it more chocolatey? A: Cut the powdered sugar down a little if you want less sweet, or add extra cocoa or a tablespoon of melted chocolate per cup for more chocolate depth. A pinch of fine sea salt, 1/4 teaspoon espresso powder, or a splash of vanilla really brings out the flavor.

Q: Can I gift this mix and what should I include with it? A: Yes, jar it up with a ribbon. Add a tag with simple directions like "3 tbsp mix + 8 oz hot milk, stir" and include a small bag of marshmallows or chocolate chips so the recipient can finish it up nice. People love that.

Sweet Sips: Homemade Hot Chocolate Journey Recipe Substitutions and Variations

Nonfat dry milk powder: swap 1 to 1 with whole milk powder or full fat dry milk for a creamier cup, or use powdered creamer. For dairy free try coconut milk powder or soy milk powder, same amount but the flavor will change a bit.
Powdered sugar: no powdered sugar? blitz granulated sugar in a high speed blender or food processor with 1 tablespoon cornstarch per cup to make confectioners sugar, use 1 to 1. You can also use powdered coconut sugar for a less sweet earthier note.
Cornstarch: replace evenly with arrowroot powder or tapioca starch, same amount. Arrowroot gives a clearer texture but dont cook it forever, it can break down with long heat.
Instant espresso powder: use instant coffee powder in the same amount, or stir in 1 teaspoon very strong brewed coffee when you make the drink. It brings out the chocolate the same way but skip it if you dont want coffee flavor.

Pro Tips

– Sift the powders or at least whisk them really well so you dont get clumps in the cup. If you add chocolate chips, pulse them briefly in a blender so they become tiny bits that melt easier and distribute evenly, otherwise you get chocolate islands in some sips and none in others.

– Taste and tweak the dry mix as you go, but do it gently. A tiny extra pinch of salt or a whisper of instant espresso will wake up the chocolate, but adding too much sugar is hard to fix later. Make small changes, taste, then adjust.

– Heat the milk until steaming not boiling and whisk vigorously, or use an immersion blender or milk frother for a silky finish. If you use the microwave, stop and whisk once or twice so it dissolves and doesnt boil over.

– Store the mix in a truly airtight container in a cool dry spot. If you put chips in it, plan to use that jar sooner rather than later, and always give the jar a quick shake before scooping because stuff settles.

Sweet Sips: Homemade Hot Chocolate Journey Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected a Homemade Hot Chocolate Mix using a surprising pantry staple that will make you curious to see what's inside.

Servings

servings

Calories

157

kcal

Equipment: 1. Large mixing bowl, you’ll prob need a roomy one so stuff doesnt spill over
2. Measuring cups and measuring spoons for the cups and tablespoons
3. Fine mesh sieve or sifter to get rid of lumps in the cocoa and powdered sugar
4. Whisk to blend the powders until smooth
5. Rubber spatula or wooden spoon to scrape the bowl and fold in chips
6. Food processor or blender to pulse the chips into small bits, optional but handy
7. Airtight jar or container with lid plus a permanent marker for dating the mix
8. Small saucepan and stovetop whisk for heating milk, or a large microwave safe mug if you prefer the microwave

Ingredients

2 cups nonfat dry milk powder
1 cup unsweetened cocoa powder, natural or Dutch processed
1 1/2 cups powdered sugar, confectioners sugar
1/4 cup cornstarch
1/2 teaspoon fine sea salt
3/4 cup powdered creamer or full fat dry milk for extra creaminess, optional
1 teaspoon instant espresso powder, optional but it really brings out the chocolate
1 teaspoon vanilla powder or 1 tablespoon vanilla sugar, optional
3/4 cup semisweet chocolate chips, optional for richer mix
1 cup mini marshmallows for topping, optional

Directions

Measure and dump 2 cups nonfat dry milk powder, 1 cup unsweetened cocoa powder, 1 1/2 cups powdered sugar, 1/4 cup cornstarch and 1/2 teaspoon fine sea salt into a large bowl.
Add the optional cream boosters now if you want them: 3/4 cup powdered creamer or full fat dry milk for extra creaminess, 1 teaspoon instant espresso powder and 1 teaspoon vanilla powder or 1 tablespoon vanilla sugar. Stir or sift everything together until it looks uniform and there are no big lumps.
If you want the mix extra rich and chocolaty fold in 3/4 cup semisweet chocolate chips. For better storage and even distribution pulse the whole dry mix and chips briefly in a food processor or blender to break the chips into small bits. If you skip chips just give the dry mix a good whisk.
Taste a tiny pinch. If the mix seems flat add a pinch more salt or a smidge more powdered sugar to suit your sweet tooth. Don’t overdo it, it's easier to sweeten the drink later than fix a too sweet mix.
Transfer the mix to an airtight jar or container. Label it with date. If you included chocolate chips try to use within about three months to keep flavor best.
To make a cup of hot chocolate heat 1 cup milk on the stove until steaming but not boiling. Whisk in 3 to 4 tablespoons of the hot chocolate mix until completely dissolved and smooth. For a thinner cup use less mix, for richer use four tablespoons or more.
If you like it ultra rich stir in a tablespoon of extra chocolate chips while the milk is hot and whisk until melted, or use half milk half cream for a luxe cup. Instant espresso powder in the mix will pop the chocolate flavor so don't skip it if you like depth.
Microwave option: put 1 cup milk and 3 to 4 tablespoons mix in a large mug, whisk, microwave 60 to 90 seconds on high, stop and whisk again. Watch it so it does not boil over.
Serve topped with about 1 cup mini marshmallows for a batch of several cups or sprinkle a small handful on each cup. Store leftovers in a cool dry place and shake before using because powders settle.

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.