Perfect Homemade Hot Cocoa Mix

Rich, yet light, chocolatey and sweet, this is the hot cocoa of your dreams, perfect for cozy winter mornings.

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Yields: 5 servings

Calories: 140 (for 1 serving of the mix)

There were few things better as a kid than tearing off the top of a hot cocoa packet—melty marshmallows, sweet hot milk and the chocolate sludge at the bottom of the mug when you slurped down the final dregs of milk were the stuff happiness was made of. Now you can recapture that joy in no time at home. And (dare I say it?) this recipe is way tastier than any mug of Swiss Miss.

My go-to hot cocoa has been a slightly modified version of the recipe Hershey’s puts on their unsweetened cocoa powder containers. It’s tasty, but very rich. Sometimes you just want a light, sweet beverage, with a healthy dose of chocolate and nostalgia. But how to go about doing that without resorting to those sometimes mystery ingredient-laden packets?


Luckily, the lovely Stella Parks already has an answer! Today’s recipe is inspired by her mix, though with my modifications. First, I omitted the instant coffee. While that’s a trick I’ve long used in hot chocolate for a richer flavor, for this hot cocoa, I wanted something that tasted creamier and lighter. Salt was also an important addition; it mellows out the strong sweetness of the powdered sugar. Powdered sugar would never have occurred to me for use in hot cocoa (I’m not a fan of powdered sugar in general), but it’s quite brilliant—it dissolves well, so your hot cocoa is oh so smooth. Plus, I added malted milk. Again, more creaminess, and malted chocolate is divine.

As you can tell, this hot cocoa mix is very customizable. Imagine the possibilities! You could do a spicy dark chocolate version or giving it a peppermint spin. Or add toasted sugar for caramel hot cocoa. Doing a completely white chocolate version would also be pretty amazing. As long as you use dry ingredients, the sky’s the limit.

You can also win serious awesome person points by gifting this cocoa. One batch fits neatly into a cute little pint jar and who wouldn’t want to get a few mugs’ worth of homemade hot cocoa mix when the weather’s cold? Its long shelf life also makes it ideal for shipping to friends and relatives.



Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Yields: 5 (8-ounce | 240 ml) servings


60 g (1/2 cup) Powdered Sugar

35 g (1/4 cup + 1 Tablespoon) Malted Milk

20 g (1/4 cup) Unsweetened Cocoa Powder

½ teaspoon Kosher Salt (1/4 teaspoon Table Salt)

40 g (1 and ¼ ounces) White Chocolate, in pieces

20 g (3/4 ounce) Semi-sweet Chocolate, in pieces

240 g (1 cup) Milk (any kind works)


  1. Make the mix:
    In your food processor, combine all of the ingredients except the milk.
    Pulse in 5-second bursts, taking care that the food processor doesn’t get warm (which will melt the chocolate—not good), until no large chunks of chocolate remain
  2. Make the hot cocoa:
    Spoon 3 Tablespoons of the cocoa into a microwave-proof mug.
    Add 240 ml (8 ounces) milk.
    Heat in microwave to desired temperature (1 and ½ minutes usually does it for me). Stir to dissolve mix completely.

Serve as is, or with whipped cream or marshmallows

Mix will keep indefinitely if stored in an airtight container in a cool, dry place.

Adapted from Bravetart’s Hot Cocoa Mix


Enjoy! XO

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