Homemade Hot Cocoa Mix

By • February 1, 2014 • 23 Comments

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Author Notes: While I normally want a cup of coffee or tea in the afternoon when I get home from school, there are certain times when I'll get a strong craving for mug of hot, chocolatey milk instead. This has happened on many occasions in the past few weeks when I've been caught in the rain, ending up completely soaked and in need of something super comforting to warm me up. It's not really a time when I want to be chopping up chocolate for some super fancy drink so I'll inevitably turn to store bought hot cocoa mix (trying to ignore the slightly questionable ingredients on the jar). After drinking my fair share of watery, super-sweet cocoa it left me thinking that there must be a way to make my own, better version.

Turns out my inkling was right! The mixture I made up is way tastier than any store bought cocoa mix I've ever tried. It has a deep chocolate flavour 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 flavour and creaminess (if you can't find it or don't like coconut, I've also found that skimmed milk powder or malted milk powder have the same effect). I put in a smidge of cornstarch too, helping to thicken the liquid when cooked just enough to give it a little extra body - kind of faking the denser texture of cream.

What I love the most is that this basic hot chocolate mix can be customized to your liking: perhaps add a little espresso powder or some ground cinnamon for extra depth of flavour, then top it all off with a few marshmallows and you'll have the perfect winter treat.
Izy Hossack

Serves 10 to 12

Hot Cocoa Mix

  • 3 1/2 ounces bittersweet chocolate
  • 2/3 cup Dutch Process cocoa powder
  • 3/4 cup powdered sugar
  • 1/4 cup powdered coconut milk, powdered milk, or malted milk powder
  • 1 pinch salt
  • 2 teaspoons cornstarch
  1. Break the chocolate into large chunks and blend in a food processor until mealy.
  2. Add the cocoa, sugar, powdered milk (whichever kind you're using), salt, and cornstarch to the food processor. (If you don't have a food processor, finely grate the chocolate instead -- then stir in the rest of the ingredients by hand)
  3. Blend until combined.
  4. Scoop the mixture into a jar (make sure you scrape around the edges of the food processor bowl to dislodge any chocolate that may be stuck there) and screw on the lid.

For one serving of hot chocolate:

  • 1 cup milk of choice
  • 2 heaping tablespoons hot cocoa mix (see recipe above)
  1. In a small pot combine the milk and hot cocoa mix.
  2. Whisk together gently over a medium heat until well mixed and steaming. Pour into a mug and serve.
Jump to Comments (23)

Comments (23) Questions (0)

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4 months ago Gemma / Cinnamon Girl

Gorgeous pictures and yummy recipe! =)

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8 months ago Bit

There is a MUCH easier and better way for a more natural 'hot chocolate'! Use a bar of Lindt 80% chocolate that you slowly dissolve in a pint of whole milk while heating that on the stove without boiling it. Add some natural honey to get to desired sweetness and voila. No need for half that processes stuff mentioned here!

Stringio

7 months ago Gina Marquez

Great idea...except that chocolate bars don't hang around for too long in my house :-)! That's why I love the idea of a mix that didn't come in a box with who knows what ingredients. Looking forward to trying both recipes...

Open-uri20140226-23995-1b3scmr

8 months ago Rachel Hill Bates

So, I have never used powdered milk, and have none of these at my home currently. That being said, which of these is the yummiest?

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8 months ago Izy Hossack

I love using the powdered coconut milk but it can be annoying to get your hands on a box of it. I'd say second best is the malted milk powder (like ovaltine) and then regular milk powder which is the most plain.

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8 months ago Cindy

Trust me, I've been making my own hot cocoa mix a long time, and this (and all like recipes) are way cheaper, healthier and easier to make than store bought mixes. BUT, eliminate the cornstarch. This ingredient is put in for a thicker creamier cocoa. It's completely unnecessary and it coagulates in the bottom of the cup en mass and triggers my gag reflex when I get down to the bottom of the cup. Truly disgusting. Eliminate the cornstarch and it's good to the last drop.

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8 months ago Izy Hossack

I know what you mean about the kind of cloying texture which is why I've only used a very very small amount for the recipe - 2 tsp - which when divided between the 15-ish cups of hot chocolate you'd make with a batch is a tiny amount! I find it doesn't have that weird super thick texture that cornstarch thickened hot chocolate usually does, just slightly more creamy! But then again that's just my preference haha :)

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8 months ago Tonya

Izy until I read this I didn't even know that powdered coconut milk existed. Do you have brand suggestions? Thank you.

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8 months ago Izy Hossack

Yes!! It's an amazing ingredient. I use the maggi brand (yellow box). I can get it in the supermarket here in London but otherwise you can buy it online

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8 months ago raganmom

Can Splenda be used instead of sugar?

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8 months ago Izy Hossack

If you're used to the flavour it'll be fine :)

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8 months ago JohnneB

Have you, or Izy, figured out the amount of Splenda to use in the recipe? As a type 2 diabetic, one is always having to convert these recipe gems.

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8 months ago Poojitha

Hi Izy: Can I use Ghirardelli's unsweetened cocoa powder instead of Dutch-processed? I just have that at home

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8 months ago Izy Hossack

Yep, that'll be fine!

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8 months ago Shay

ART-Rex I would love to have homemade coffee creamer, my favorite is Coffee Mate but it contains corn syrup solids (hfcs) and partially hydrogenated fats, (bad stuff). So...get to work on it.

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8 months ago ArtoriusRex

Consider it a quest accepted. =)

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8 months ago Tonya

Here are some recipe ideas. http://www.mrshappyhomemaker...

or https://deliciouslyorganic...

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8 months ago adwillis

Would this kind of mix work for cold chocolate milk?

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8 months ago Izy Hossack

hmmm I don't think so because there's solid chocolate in the mix which requires heat in order to melt it so it mixes with the milk. You could definitely make it with warm milk and then chill it until cold, if you wanted.

Stringio

8 months ago Gayle

How long do you think this will keep? Seems like a really nice gift.

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8 months ago Izy Hossack

it'll probably keep for a long time (as all the ingredients are shelf stable), I'd say 2-3 months in an airtight jar

Rainbow_carrots

8 months ago diaday

Back in the day when I was a kid, my mom made homemade hot chocolate. Her recipe is like yours, minus the bittersweet chocolate, and she used powdered milk as that's what was available. I used this recipe when my kids were growing up...so much better than the packaged stuff! It's fun to see "old" recipes recycling with added new twists.

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8 months ago ArtoriusRex

I love both this recipe and the idea. Staying away from the junk our stores call Hot Chocolate Mix is a great idea. I'm thinking of developing a similar analog for coffee creamer. -Artorius @ www.artoriusrex.com