Small Batch

How to Make Hot Cocoa Mix

By • February 14, 2014 • 21 Comments

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Make a batch of Izy Hossack from Top With Cinnamon's hot cocoa mix and you can have rich, homemade hot chocolate made from real ingredients in a matter of minutes.

There are certain times when I'll get a strong craving for a mug of hot, chocolatey milk instead of my usual afternoon coffee or tea. On those days when I've been caught in the rain and end up completely soaked and in need of something comforting to warm me up, I don’t want to chop up chocolate for a fancy drink. Inevitably, I turn to store-bought hot cocoa mix and try to ignore the slightly questionable ingredients on the label. After drinking my fair share of watery, super-sweet cocoa, I got to thinking that there must be a way to make a more delicious homemade version. 

Turns out my inkling was right! The mixture I made was tastier than any store-bought cocoa mix I've ever tried. It has a deep chocolate flavor thanks to the addition of finely blended chocolate, which I added along with the cocoa. On a whim, I mixed in some coconut milk powder for extra flavor and creaminess, but if you can't find it or don't like coconut, milk powder or malted milk powder should have the same effect. I also put in a smidge of cornstarch to help thicken the liquid when it cooks, to mimic the texture of cream. 

More: Top your homemade hot chocolate with DIY marshmallows.

This basic hot chocolate mix can be customized to your liking. Add a little espresso powder or some ground cinnamon for extra depth of flavor, then top it all off with a few marshmallows and you'll have the perfect winter treat.

Homemade Hot Cocoa Mix

Serves 10 to 12

3 1/2 ounces bittersweet chocolate
2/3 cup Dutch process cocoa powder
3/4 cup powdered sugar
1/4 cup coconut milk powder, powdered milk, or malted milk powder
1 pinch salt
2 teaspoons cornstarch 

  

Break the chocolate into large chunks and blend in a food processor until mealy.

Add the cocoa, sugar, powdered milk (whichever kind you're using), salt, and cornstarch, and blend until combined. 

Scoop the mixture into a jar, making sure to scrape around the edges of the food processor bowl to dislodge any chocolate that may be stuck there, and screw on the lid.

To make one serving of hot cocoa:

In a small saucepan, combine 1 cup of milk with 2 heaping tablespoons of the hot cocoa mix. 

  

Whisk everything together gently over medium heat until it's well mixed and steaming. Pour into a mug and serve. 

See the full recipe (and save and print it) here.

Photos by Izy Hossack

Tags: how-to & DIY, small batch, hot chocolate, hot cocoa, winter, beverages, drinks, warm drinks, holidays, chocolate

Comments (21)

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Stringio

24 days ago Steve Finley

Tried grinding the chocolate bar. Doesn't work. It starts to melt and leaves a lot of chunks. I'm not sure chocolate bars are suppose to be ground down in a blender.

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5 months ago Adam Joseph Settingsgaard

Has anyone tried this with normal cocoa? I live in a rural area and don't have ready access to Dutch process cocoa and I was winding iff it was worth the ingredients or if I should find Dutch process somewhere and save the chocolate and other ingredients until I have it.

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5 months ago Izy Hossack

I think that normal, unsweetened cocoa powder will be fine!

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5 months ago choclinda

I make my own using high quality dark chocolate about 70% cacao, a heaping teaspoon of high quality cocoa, I melt and mix with a little boiling water, then add warm milk or more hot water. You can add a little cinnamon or a tiny bit of Cardamom. That's it. don't need any of the other stuff, certainly not more sugar or cornstarch! If you let it stand for a few minutes, it'll thicken on it's own. I am a retired chocolatier.

Katiesmall

5 months ago Katie @ Produce On Parade

What a fabulous recipe. I love Top With Cinnamon! :)

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5 months ago rae

what a great recipe and what stunning photos to accompany this post. beautiful photography.

rae of lovefromberlin

Stringio

5 months ago Sophia Del Gigante

This is an amazing recipe!! How did you figure this out? Where can you find coconut milk powder?

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5 months ago Izy Hossack

Thanks Sophia! I just scaled up how I usually make hot cocoa and added a few extra ingredients to make it extra awesome! You can buy coconut milk powder online (I use the Maggi brand) or get it in Asian food stores

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5 months ago Marsha

Is it possible to make this mix diabetic friendly? I use stevia regularly. Would that work?

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5 months ago Izy Hossack

If you're using stevia regularly I guess you're used the taste! In which case I think that stevia would work fine in this recipe

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5 months ago beckbjj

If the main concern with using cornstarch is the potential for GMOs, note that Rumford brand cornstarch is non-GMO.

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5 months ago Izy Hossack

thanks for the tip!

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5 months ago ButterPat

Thanks, so much, for this recipe; it sounds delicious and so easy! It would be a great hostess gift. For those people who don't want to use cornstarch, maybe arrowroot powder instead?

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5 months ago Izy Hossack

No problem! I'm not sure about arrowroot powder (having never used it before, myself) but from what I've read I agree that it would probably work in place of the cornstarch

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5 months ago Alicia

I'm not a fan of corn-anything, so I just substitute half a cup of milk for half a cup of heavy cream, which thickens naturally.

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5 months ago Izy Hossack

sounds good!

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5 months ago JEAN

This is something to look forward to on a snowy day, both to make and consume.

Tworedbowls2

5 months ago cynthia | two red bowls

This sounds amaaazing, Izy. And absolutely gorgeous photos!

Stringio

5 months ago Loulwa Kalache

great idea. easy to do! and cheaper than buying from the market.
yet what's the use of the cornstarch? is it for texture or taste?

thanks!

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5 months ago Izy Hossack

thanks Loulwa! The cornstarch thickens when cooked giving the hot chocolate a more 'creamy' texture

Stringio

5 months ago Loulwa Kalache

aha! I think that's the trick in the recipe!
I always did my own premixes but something was missing....esp in the texture.