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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
- 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.
Thanks for sharing the wonderful homemade chocolate mix.
You always have the best comfort food recipes. This one’s a keeper!
Thank you for an excellent recipe. My mom made homemade cocoa mix when we were kids and it was never too sweet but still very very rich. I think this one will be perfect.
Oh! And it’s great added to fresh brewed coffee too. A wonderful mocha.
This recipe has great flavor. It was very rich for our taste, so we will add a bit more milk or slightly reduce the amount of mix we use when making hot chocolate.
Hi,
You mentioned layering the ingredients in a jar. What ingredient would you mix the vanilla with so that it doesn’t clump? Do you have a recommended order?
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!