I bottled a secret blend that turns plain milk into impossibly rich, creamy hot chocolate perfect for Mason jar gifts and now I can’t stop giving it away.

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I adore this quick homemade hot chocolate mix because it tastes like luxury in a mug. The powdered milk gives it a lush, creamy backbone while unsweetened cocoa powder brings deep, honest chocolate that doesn’t hide behind sweetness.

I love how it melts into milk and turns every sip into thick, chocolatey bliss. But don’t picture marshmallows and fluff.

Think bold chocolate flavor that stands on its own. I make it for late-night cravings, hurried mornings, and last-minute gifts in a jar that actually impress.

Simple ingredients. Serious chocolate.

comfort for people who want real taste, no fluff and depth.

Ingredients

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Powdered milk: gives creamy body and protein, makes it quick and mild.
Unsweetened cocoa: deep chocolate punch, slightly bitter and super comforting.
Powdered sugar: instant sweetness, smooth texture, no grainy surprise.
Baked cornstarch: Basically adds silkiness and a little thick, like café cocoa.
Fine salt: brightens chocolate, stops it from tasting flat or cloying.
Mini chocolate chips: Plus extra melty pockets of chocolate, decadence in every sip.
Mini marshmallows: Cute, gooey topping for gifting or cozy weekend sips.
Instant espresso: Basically deepens chocolate notes, not so much coffee flavor.
Vanilla powder: Adds warm, bakery-like roundness and a soft sweet finish.

Ingredient Quantities

2 cups powdered milk (or non dairy powdered creamer for a richer, creamier cup)

1 cup unsweetened cocoa powder, sifted if lumpy

2 cups powdered sugar, packed slightly

1 tablespoon cornstarch (helps make it extra smooth and a little thicker)

1/2 teaspoon fine salt

1/2 cup miniature chocolate chips or bittersweet chips, optional for extra chocolatey flavor

1 cup mini marshmallows, optional for gifting in a jar

1 teaspoon instant espresso powder or instant coffee, optional to deepen the chocolate flavor

1 teaspoon vanilla powder, optional for a rounder, more bakery like taste

How to Make this

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1. Put 2 cups powdered milk, 1 cup unsweetened cocoa powder, 2 cups powdered sugar, 1 tablespoon cornstarch, and 1/2 teaspoon fine salt in a large bowl and whisk together until evenly combined and no big lumps remain; if your cocoa is lumpy sift it first or press out lumps with the back of a spoon.

2. If using the instant espresso powder and/or vanilla powder add 1 teaspoon of each now and whisk again so the flavor is evenly distributed.

3. Stir in 1/2 cup miniature chocolate chips if you want an extra chocolatey hit in the jar; they will melt a little when you pour hot liquid over the mix which is a nice treat.

4. Pack the mix into jars or an airtight container, tamping gently so it looks neat; if gifting add 1 cup mini marshmallows on top in the jar or in a small bag tied to the lid.

5. Label the jar with storage instructions and a use by date of about 6 months if kept dry; keep it away from heat and moisture.

6. To make a single cup of hot chocolate scoop about 3 tablespoons of the mix into a mug, add 8 ounces of hot milk or hot water; for a richer cup use hot milk, for extra creaminess use 8 ounces hot milk plus a splash of cream or warmed non dairy creamer.

7. Whisk or stir vigorously for 20 to 30 seconds until fully dissolved and slightly thickened; if you used powdered milk instead of fresh milk whisk first with a few tablespoons of hot water to make a paste then add the rest of the hot water or milk to avoid graininess.

8. Taste and adjust sweetness or strength by adding more mix or a pinch more cocoa or a little sugar; for deeper flavor add a tiny pinch of espresso powder directly to the cup.

9. Top with mini marshmallows, whipped cream, or a sprinkle of cocoa or cinnamon and serve warm; if you made a bigger batch reheat gently on the stove and whisk to keep it smooth.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Fine mesh sieve or cocoa sifter
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Airtight jars or containers with lids
7. Small funnel or scoop for packing jars
8. Mug and teaspoon for serving
9. Small saucepan and whisk for reheating on the stove

FAQ

Q: How do I store the mix and how long does it last?

A: Store in an airtight jar or container at room temp, away from heat and moisture. It will stay good for about 3 months, maybe longer if you keep it super dry.

Q: How much mix makes one cup of hot chocolate?

A: Use about 3 heaping tablespoons of mix per 8 oz of hot water or milk. If you like it richer use milk or add an extra tablespoon.

Q: Can I use non dairy milk when making the mix or when preparing a drink?

A: Yes. The dry mix can be made with non dairy powdered creamer instead of powdered milk for a creamier base. And when you make the drink, any plant milk works fine but some are thinner so you might want to use slightly less water.

Q: Do I have to add the chocolate chips and marshmallows?

A: No, they are optional. Chips give a more intense chocolate hit when melted into hot milk, and marshmallows are great for gifting or topping. Leave them out if you want a smoother, shelf stable mix.

Q: My mix looks grainy or separates, how do I fix it?

A: Whisk or pulse everything in a food processor to get it uniform. When making a cup, whisk the mix into a little hot liquid first to dissolve, then add the rest of the milk. The cornstarch helps smooth it out.

Q: Can I flavor it or make it less sweet?

A: Yes. Cut the powdered sugar down a bit or add extra cocoa to make it less sweet. For flavors, stir in a little cinnamon, cayenne, peppermint extract, or vanilla powder to taste. If you add strong flavors, test small batches first.

Quick And Easy Homemade Hot Chocolate Mix Recipe Substitutions and Variations

Powdered milk: try non dairy powdered creamer for richness, instant milk powder (same texture, milder flavor), or finely ground oats (use a little less, it’ll add body but not as creamy)
Unsweetened cocoa powder: substitute Dutch process cocoa for deeper chocolatey flavor, carob powder for a caffeine free option, or 2 tbsp melted chocolate plus less powdered sugar for a richer mix
Powdered sugar: use superfine granulated sugar (pulse in a blender to dust), coconut sugar powdered in a spice grinder for a hint of caramel, or powdered erythritol for a lower calorie version
Cornstarch: arrowroot powder works great and is similar, tapioca starch gives a silkier mouthfeel, or skip it and add a pinch more powdered milk for slight thickness

Pro Tips

1. If you used powdered milk, make a little slurry first: mix 2 or 3 tablespoons of the hot liquid with 3 tablespoons of the mix to form a smooth paste, then add the rest of the hot milk or water. It cuts down on graininess way more than you’d think, and you wont end up with weird clumps.

2. Toast the cocoa lightly in a dry pan for a minute or two on low heat before mixing it in if you want a deeper, slightly nutty chocolate flavor. Don’t burn it though, you’ll get bitter notes fast. Let it cool before combining with the powdered ingredients.

3. If you pack jars as gifts, add a tiny oxygen absorber or a pinch of uncooked rice in the lid area to keep moisture away, and put the mini marshmallows in a separate tiny bag so they stay fluffy. Also label with “use within 6 months” and “keep dry and away from heat” so people actually know how to store it.

4. Want the hot chocolate richer without extra sugar? Stir in a teaspoon of instant espresso or coffee to the mix for complexity, or add a splash of heavy cream or non dairy creamer to the cup after you whisk. Small amounts go a long way, so taste as you go.

Quick And Easy Homemade Hot Chocolate Mix Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I bottled a secret blend that turns plain milk into impossibly rich, creamy hot chocolate perfect for Mason jar gifts and now I can't stop giving it away.

Servings

servings

Calories

110

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Fine mesh sieve or cocoa sifter
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Airtight jars or containers with lids
7. Small funnel or scoop for packing jars
8. Mug and teaspoon for serving
9. Small saucepan and whisk for reheating on the stove

Ingredients

2 cups powdered milk (or non dairy powdered creamer for a richer, creamier cup)
1 cup unsweetened cocoa powder, sifted if lumpy
2 cups powdered sugar, packed slightly
1 tablespoon cornstarch (helps make it extra smooth and a little thicker)
1/2 teaspoon fine salt
1/2 cup miniature chocolate chips or bittersweet chips, optional for extra chocolatey flavor
1 cup mini marshmallows, optional for gifting in a jar
1 teaspoon instant espresso powder or instant coffee, optional to deepen the chocolate flavor
1 teaspoon vanilla powder, optional for a rounder, more bakery like taste

Directions

Put 2 cups powdered milk, 1 cup unsweetened cocoa powder, 2 cups powdered sugar, 1 tablespoon cornstarch, and 1/2 teaspoon fine salt in a large bowl and whisk together until evenly combined and no big lumps remain; if your cocoa is lumpy sift it first or press out lumps with the back of a spoon.
If using the instant espresso powder and/or vanilla powder add 1 teaspoon of each now and whisk again so the flavor is evenly distributed.
Stir in 1/2 cup miniature chocolate chips if you want an extra chocolatey hit in the jar; they will melt a little when you pour hot liquid over the mix which is a nice treat.
Pack the mix into jars or an airtight container, tamping gently so it looks neat; if gifting add 1 cup mini marshmallows on top in the jar or in a small bag tied to the lid.
Label the jar with storage instructions and a use by date of about 6 months if kept dry; keep it away from heat and moisture.
To make a single cup of hot chocolate scoop about 3 tablespoons of the mix into a mug, add 8 ounces of hot milk or hot water; for a richer cup use hot milk, for extra creaminess use 8 ounces hot milk plus a splash of cream or warmed non dairy creamer.
Whisk or stir vigorously for 20 to 30 seconds until fully dissolved and slightly thickened; if you used powdered milk instead of fresh milk whisk first with a few tablespoons of hot water to make a paste then add the rest of the hot water or milk to avoid graininess.
Taste and adjust sweetness or strength by adding more mix or a pinch more cocoa or a little sugar; for deeper flavor add a tiny pinch of espresso powder directly to the cup.
Top with mini marshmallows, whipped cream, or a sprinkle of cocoa or cinnamon and serve warm; if you made a bigger batch reheat gently on the stove and whisk to keep it smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.