Homemade Hot Chocolate Mix
This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich and decadent cup of hot chocolate. It’s easy to gift and simple enough for little chefs to make!
This time of year, I get as excited for hot chocolate as I did when I was a kid. I am not a big coffee or tea fan, so in the cold months, it is my favorite warm drink. Store-bought mixes are easy but aren’t always as rich and delicious as I’d like, so years ago I began keeping my own homemade mix in the pantry for when I got a craving.
This version is the smooth, luxurious flavor I had been looking for. I 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. I can’t wait to hear how you make yours!
How to make homemade hot chocolate mix
This is so super 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! I 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 quick 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 homemade hot chocolate mix. Of course, adding in Dutch for some sweetness is awesome too!
Storage, serving, and substitutions for hot cocoa
- Gifting: This super 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 homemade 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!
More hot cocoa variations, as well as some great treats to go with it!
- Frozen Hot Chocolate
- Italian Hot Chocolate
- Peppermint Bark Hot Chocolate
- Homemade Marshmallows
- Peppermint Whoopie Pies
I would absolutely love it if you tried this hot chocolate mix; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Homemade Hot Chocolate Mix
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
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Becky Winkler.
Gonna have to make this. Powdered coconut cream is a good replacement for powdered milk. A little hard to find but good.
This was so easy to whip up and has fast become our favorite go-to hot cocoa! We top it with some fresh whipped cream and sprinkles. Thanks so much for sharing this amazing treat.
Why would you need the cornstarch??
The cornstarch is a tichkebing agent. It really makes all the difference. This is a family treat to ua at Christmas. We also like adding candy canes to the mix before processibg.
I am working out how much to include so have thick hot chocolate without the pot. My kids like making this on their own but can’t be bothered with the pot. Because of the cornstarch,it needs to be cooked to thicken.
We made this tonight and used 3/4 cup of boiling water and 1/4 cup of milk. It wasnt as thick as cooked on the stove but still very yummy. It has a much nicer cocoa taste and not too sweet. Definitely my go to indulgence at the holidays.
Michelle
Make sure you show us what your little goblins dressed up
I think they are so adorable !
Bettye
Aww thank you! I will!
It’s a Perfect Homemade Chocolate Mix. Kids will be Very Happy to Drink. Thank You For Sharing This Recipe.
You’re welcome! Enjoy!
Does the vanilla in the hot cocoa mix make the mix sticky since it it is a liquid?
Hi Polly, It does not at all!
Love that there are very few ingredients in yours (ie unhealthy additives). The packaged stuff has all kinds of mystery chemicals.
Your recipe old school simple, and clean and I am sure it tastes like the real deal😊
If I want malted hot cocoa, do you think replacing the dry milk powder with carnation malted milk would work? Or should I consider adding it in addition instead? Thanks!
Oooh yes this is an excellent idea! I would do as you suggested – swap the malted milk powder for the regular dry milk powder.
When does the vanilla go in the mix?
Hi Cheryl, With all of the other ingredients in the food processor. Enjoy!
Where do you add in the vanilla?
Hi Michele, With all of the other ingredients in the food processor.
I see the instructions note to whisk the mix into the milk in the pan. Is it possible to stir the mix into the milk in the mug? Is it possible to make this recipe with a dry milk powder and then use with boiling water?
Hi Juli, I would make sure that the milk is really extremely hot; you want to be sure that the cornstarch has a chance to activate and thicken, which is why the simmering helps. You can use water instead of milk; it won’t be quite as rich.
Hi Michelle,
Thank you for this recipe! The recipe is made with powdered milk and then combined with milk to drink. Since the mix has milk in it, is it okay to use water to mix with it for drinking? Also, would this mix work with Stevia? If yes, would the sugar and Stevia be a one to one exchange? Thank you.
Hi Michele, You can use water, it just won’t be as rich and creamy. I have not tried using Stevia; if you do, I would follow the instructions for how it should be swapped for regular sugar. Enjoy!
I’m looking forward to trying this…we love a mug of hot cocoa on cold days! It’s my endless goal to try and replicate the double-dark cocoa recipe from Williams Sonoma – so delicious! Thanks for sharing, Mary
This is a great recipe! the best proportions and a super result every time! Thank you:)
You’re welcome, I’m so glad you enjoy it!
What could we use as a substitute for cornstarch? My husband can’t have anything made from corn.
Hi Marna, Arrowroot or tapioca powder would both work!
How much does this recipe make? On budget and time constraints so I don’t have time to return to store multiple times (do you hate not buying enough or forget an ingredient and have to return to store? My pet peeve!) My hot chocolate loving great niece and nephew will love this.
Hi Jacine, It makes 3 cups of the mixture, or about 12 servings. Enjoy!
Did you use Dutch-processed or regular cocoa powder for this recipe?
Hi Margarita, I used regular cocoa powder, but you could definitely use Dutch if you’d like!
Where can you buy Scharffen berger chocolate locally?
Hi Beth, It’s available at my local grocery store in the baking aisle.
Not in mine sorry to say, Giant, and Target both don’t have it. Hmm maybe The fresh market, its far away but when i get there next, will look for it. I made this tonite, using Giardelli unsweet and it was only four ounes, so i added a handful of semisweet chips. I’ll try it tomorrow and see how it is.
Okay. Want to try this, but I have a question. How does the vanilla really get mixed in with the other ingredients since it’s wet and they’re dry?
Hi Anne, Since it’s processed in a food processor, it gets really well integrated.
A very belated comment on this recipe. I made 2 batches of this, put it in large mason jars tied with holiday ribbon and printed the “directions” on a tag that I hole-punched and tied on the ribbon. I put the jars in my adult kids’ Christmas stockings. It was a sentimental gesture because when they were little, they insisted on having hot chocolate EVERY morning, year-round for many years. Anyway, they LOVED your mix. My son, who will be 30 in 2 weeks, asked me for another batch which I just whipped up and it made me think I should drop you a note. Thanks so much for sharing this.
Ever since I found your first mix recipe when you first shared it, I have been using it to make all kinds of different flavors: regular, peanut butter, salted caramel, red velvet, cinnamon, and dark chocolate. Now I must try this updated version!
This recipe looks delicious! I’m looking under my tree at the jars of homemade cocoa I’ve made for gifts wishing I had seen this earlier. Well, I’m just going to have to make some of this for myself. I’ll have to restock my mini marshmallow supply. Thank you for the recipe.
Hi… About the nice mug I would also like one for present… Maybe if it has a manufacture name on the bottom then it could be found…
I drink coffee every morning and like to spice it up with cocoa and cinnamon with whip cream on top… Then my second cup is at Caseys… They also have good hot chocolate.. Although i would buy yours first as i like the natural way..
Blessings To Your New Baby… My friend is having her ninth baby soon @ 29 years old…
Gerald…
I have some Scharffen Berger semisweet dark chocolate. Would it make a significant difference if I use the semisweet? I will not use it if the taste won’t be great. I don’t want to waste the chocolate as it is expensive,.
Hi Cheryl, It will make a difference, your mixture will be significantly sweeter if you use semisweet chocolate vs. unsweetened.
I can’t wait to try this this weekend!
I want to make hot chocolate mix to give to my co-workers that have to work on Christmas day. I know this will taste better with milk heated in a saucepan, but can it be done in the microwave, and with water?
Thanks!
Hi Laura, Because of the cornstarch being used, it really needs to be simmered on the stovetop to thicken appropriately. I think it would be pretty bland with water, but you could try it.
We have been making homemade hot cocoa mix for a couple years now. I make 2 versions; one with natural cocoa powder, which makes the cocoa more of a milk chocolate flavor, and one with Dutch process, which is a darker chocolate flaver. My kids really like them. I buy several flavors of the Torani syrups (hazelnut, amaretto, caramel, toasted marshmallow, etc.) so we can have “gourmet” cocoa.
I made your previous hot cocoa recipe with the white chips and gave it out as gifts in plastic containers with the instructions written on the side. It was very much appreciated and they returned the empty canisters for refilling! Now I will try this recipe and give it out again but probably in mason jars this time. It looks great and I have all of the ingredients. Would it be advisable to freeze the chocolate before processing so it doesn’t get all hot and ‘melty’ from the motor? Another question – do you know of any non-dairy substitute for the dry milk powder? Does someone make a soy or rice powder version? I am not talking about the non dairy powder creamer because those are nasty. Best of luck with your baby!
I didn’t have an issue with the chocolate melting in the food processor; do ensure that you finely chop it before putting it in there, though. I am not aware of a non-dairy substitute for the dry milk powder.
Thank you for sharing this recipe. I saw it on the smitten kitchen website to but she adapted it so I am glad to see the original one here (She did a nice job of explaining why she changed the recipe and it was interesting)! I love you blog. Merry Christmas to you and your family!
I know this will make coffee (or hot chocolate) purists scream, but I love to add a couple teaspoons of hot chocolate mix to my coffee for an inexpensive mocha….
One of my favorite combinations!!! I do it every winter! Some times in the summer lol
I really like this recipe! I’ve been looking for a stand out hot chocolate to check out. You win :) Pinned!
Hot chocolate always puts me in a good mood. I love making my own mix. The good store bought stuff is so expensive. Completely unnecessary. I will have to check this one out. I know I would keep it all for myself.
Do you think it would keep longer in the freezer?
Hi Alice, Not sure? I don’t think it would hurt, though.
Ha! You read my mind. We were just talking about coming up with a mix so he can have hot chocolate at work. The commercial stuff in the packets is nasty! Thanks!
I’m excited to try this!! Can I use table salt instead of kosher salt? Would I need to adjust the amount if i do? And can I use a blender instead of food processor? I don’t own a food processor. Thanks!
Hi Rose, You can use table salt, but I would use a smidge less. Yes, a blender would also work.
This makes a great christmas gift!
We used to make this in huge tins just to have around for all the kids when I was little…and we used to package it for gifts as well…I definitely need to try your version…I think ours had non dairy coffee creamer in it which has ingredients I prefer not to use. Saving this one for the future!
This sounds DELicous! Thanks so much!
Cooks Illustrated is amazing!
This hot chocolate mix would be a great little gift! Attach a little bottle of schnapps, and I have everyone covered. :)
Can I use Splenda or Equal instead of sugar? I would like to reduce the number of carbs per serving for my diabetic husband. He LOVES hot cocoa! Thanks.
I am so excited to find this! I have been trying to find a good from scratch hot chocolate recipe for the last couple of years! I didn’t realize you had another, older recipe already on your site (I should have known better…;)) Every recipe I have tried hasn’t been rich or sweet enough. I would always taste and then say “chocolate water” and pour it down the drain. I like my hot chocolate rich, creamy, and sweet. This recipe sounds like it may fit the bill! Yay!
I have been using Clear Jel in my mix for years now as I love it with a bit of “texture” for hot chocolate. Glad that you shared this for folks. With cornstarch, it does itself a bit better if after stirred in, it get a bit of time in the microwave — just my experience.
Have a great day!! I don’t do coffees or teas, so drink of warmth has always been hot chocolate. I love using dutched cocoa. I have several brands of baking cocoa — and that also is like having different drinks since each has such different flavor notes! fruity, nutty, yummy…. Time to have some hot cocoa!!
What a perfect way to use my marshmallows and for our Christmas party! I think I may add some white chocolate chips also, mmm. :)
I have 2 questions. 1. What brand and percentage of caucu of chocolate do you like to use in this recipe?
2. I thought cornstarch had to be cooked awhile to remove the taste in recipes. But I guess that’s false information, right?
Thank you!!!
Hi Connie,
1. It calls for unsweetened chocolate, so I used Scharffen Berger 99% Unsweetened.
2. I’ve used cornstarch in a lot of recipes where it isn’t cooked for a long period of time, just long enough to dissolve and thicken.
I too prefer hot chocolate to coffee or tea! Now that that we can no longer save recipes into ZipList, are you exploring other ways for us to save our online recipe faves? I used to love that I could save recipes from all my favorite food blogs in one place. Merry Christmas!
Hi Kim, I’m still looking around for a replacement for ZipList, such a bummer that they ceased operations! I’ll definitely let everyone know when I find one!
Evernote? I’ve used them for recipe storage for almost 8 years now. It’s free, and super easy to use. It’ll work on any website too!
https://evernote.com/
No, I don’t work for them either, I just *really* love their product.
I know it’s not the point, but where did you get this beautiful christmas mug ? (I’m from France ^^ so it’d be cool if it was “by internet”).
I follow your website everyday and i love all your recipes !
And congratulations for your futur baby :)
Hi Maeva, I actually bought it in a little gift shop at Oglebay Resort in Wheeling, WV two years ago while there to see a Christmas lights display. I’m sorry it wasn’t the answer you were hoping for!