I keep a jar of this homemade hot chocolate mix ready because every mug turns out rich, creamy, and deeply chocolatey. The secret is a simple blend that makes store-bought packets feel completely unnecessary.

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I’m obsessed with homemade hot chocolate mix because it tastes bigger, darker, and way more satisfying than anything I rip from a packet. I want that deep hit of unsweetened cocoa powder, the kind that actually tastes like chocolate, not dusty sugar.

And yes, I love a little powdered sugar in the mix because it melts into that smooth, sweet sip I keep thinking about after the mug is empty. But the real pull?

That rich, creamy chocolate finish that makes me slow down and pay attention. No fuss.

No fake flavor. Just chocolate doing what chocolate should do.

Ingredients

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Cocoa powder brings the deep chocolate mood, whether you like it mellow or bold.
Powdered sugar melts in smoothly, so every sip tastes cozy, not gritty.
Dry milk powder gives it body and that classic cocoa-mix creaminess.
Coffee creamer or whole milk powder makes it richer, like a café treat.
Cornstarch helps thicken things up and keeps the mix from clumping weirdly.
Salt keeps the sweetness in check and makes the chocolate pop.
Vanilla adds that soft bakery smell you’ll notice right away.
Cinnamon brings a warm little kick, especially nice on cold nights.
Mini marshmallows get melty and fun.
Basically, they’re non-negotiable for me.
Chocolate chips make it extra rich.
Plus, they sink like tiny treasures.

Ingredient Quantities

1 1/2 cups unsweetened cocoa powder (natural or dutched, based on preference)

2 1/2 cups powdered (confectioners) sugar

3 cups nonfat dry milk powder

1 cup powdered coffee creamer or powdered whole milk (optional for creamier texture)

2 teaspoons cornstarch (helps thicken and prevent clumping)

1 teaspoon fine salt

1 teaspoon vanilla powder or 1 tablespoon vanilla sugar (optional for extra flavor)

1/2 teaspoon ground cinnamon (optional warming note)

Mini marshmallows or chocolate chips for serving, as desired

How to Make this

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1. In a large bowl sift together cocoa powder, powdered sugar, dry milk powder, powdered creamer if using, cornstarch, fine salt, vanilla powder or vanilla sugar if using, and ground cinnamon if using until evenly combined and free of lumps.

2. Whisk the dry mix vigorously for 1 to 2 minutes to ensure homogeneity and to break up any remaining clumps.

3. Transfer the finished hot chocolate mix to an airtight container and store in a cool, dry place for up to 3 months.

4. To prepare a single serving, heat 1 cup (240 ml) milk of choice in a small saucepan over medium heat until steaming but not boiling. For a richer drink use whole milk or a milk and cream combination.

5. In a mug, place 3 heaping tablespoons of the hot chocolate mix for a standard 8 ounce cup. Adjust amount to taste for sweeter or stronger chocolate.

6. Add 2 to 3 tablespoons of hot milk to the mug and whisk or stir vigorously to form a smooth, lump free paste.

7. Pour the remaining hot milk into the mug while stirring to fully incorporate the mix and create a silky texture.

8. Return to the saucepan briefly if you prefer hotter temperature and whisk for 10 to 15 seconds, or microwave the mug in 15 second bursts until desired warmth is reached.

9. Top with mini marshmallows or chocolate chips as desired and serve immediately.

Equipment Needed

1. Large mixing bowl
2. Fine mesh sieve or sifter
3. Whisk
4. Measuring cups and spoons
5. Airtight storage container with lid
6. Small saucepan
7. Heatproof mug
8. Small silicone spatula or spoon for smoothing and scraping

FAQ

Can I make this mix gluten free? Yes. All listed ingredients are naturally gluten free but check labels for malt or cross contamination and use certified gluten free powdered creamer if needed.

How should I store the hot chocolate mix and how long does it keep? Store in an airtight container in a cool, dry place. It will keep 3 to 6 months; for best flavor use within 2 months.

How do I prepare a single serving? Stir 3 tablespoons of mix into 8 ounces of hot milk or water, heat until steaming, and whisk until smooth. Adjust mix amount to taste for richer or lighter drinks.

Can I use milk instead of water when preparing? Yes. Using milk or a milk alternative gives a creamier, richer cup. For an extra luxurious cup use whole milk or a mix of milk and a splash of cream.

How can I make a dairy free version? Substitute powdered non dairy creamer or powdered coconut milk for the dry milk and use a plant milk when preparing. Ensure any creamer used is dairy free.

Can I flavor or spike the hot chocolate? Absolutely. Stir in a pinch of cayenne for heat, a shot of espresso for mocha, a splash of peppermint or flavored liqueur after heating for cocktails. Top with marshmallows or chocolate chips to serve.

Sweet Sips: Homemade Hot Chocolate Journey Recipe Substitutions and Variations

Powdered (confectioners) sugar: use superfine granulated sugar pulsed in a blender until powdery, or powdered erythritol/xylitol for a lower calorie option, or coconut sugar ground to a fine powder for a deeper, caramel note
Nonfat dry milk powder: swap with powdered whole milk for richer flavor, or powdered coconut milk or soy milk powder for a dairy free version
Cornstarch: replace with arrowroot powder or tapioca starch in equal measure to thicken and prevent clumping
Vanilla powder or vanilla sugar: use 1 teaspoon pure vanilla extract added when preparing the drink, or scrape 1/2 vanilla bean for fresh vanilla seeds

Pro Tips

1. Use dutched cocoa for a smoother, less acidic chocolate flavor and natural cocoa when you want bright, complex cocoa notes. Taste test a small batch first so you can tweak the sweetness to match the cocoa you chose.

2. For an ultra-silky cup, warm and gently whisk a few tablespoons of milk into the powder to make a lump-free paste before adding the rest. A small frother or immersion blender will make the texture even creamier.

3. If you plan to gift or store the mix, press a sheet of parchment directly onto the surface inside the jar to limit air exposure, and tuck a dry silica packet or a pinch of uncooked rice in a tiny muslin bag nearby to help control moisture.

4. To round out flavor and mouthfeel, swap 1 to 2 tablespoons of the powdered creamer for coconut milk powder or non-dairy creamer if using plant milks. Also try a pinch of flaky salt at the end of cooking to make the chocolate notes pop.

5. Customize servings easily by weighing the mix with a small kitchen scale. About 18 to 22 grams per 8 ounce cup is a reliable starting point, then adjust to taste for stronger or lighter drinks.

Sweet Sips: Homemade Hot Chocolate Journey Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

202

kcal

Equipment: 1. Large mixing bowl
2. Fine mesh sieve or sifter
3. Whisk
4. Measuring cups and spoons
5. Airtight storage container with lid
6. Small saucepan
7. Heatproof mug
8. Small silicone spatula or spoon for smoothing and scraping

Ingredients

1 1/2 cups unsweetened cocoa powder (natural or dutched, based on preference)
2 1/2 cups powdered (confectioners) sugar
3 cups nonfat dry milk powder
1 cup powdered coffee creamer or powdered whole milk (optional for creamier texture)
2 teaspoons cornstarch (helps thicken and prevent clumping)
1 teaspoon fine salt
1 teaspoon vanilla powder or 1 tablespoon vanilla sugar (optional for extra flavor)
1/2 teaspoon ground cinnamon (optional warming note)
Mini marshmallows or chocolate chips for serving, as desired

Directions

In a large bowl sift together cocoa powder, powdered sugar, dry milk powder, powdered creamer if using, cornstarch, fine salt, vanilla powder or vanilla sugar if using, and ground cinnamon if using until evenly combined and free of lumps.
Whisk the dry mix vigorously for 1 to 2 minutes to ensure homogeneity and to break up any remaining clumps.
Transfer the finished hot chocolate mix to an airtight container and store in a cool, dry place for up to 3 months.
To prepare a single serving, heat 1 cup (240 ml) milk of choice in a small saucepan over medium heat until steaming but not boiling. For a richer drink use whole milk or a milk and cream combination.
In a mug, place 3 heaping tablespoons of the hot chocolate mix for a standard 8 ounce cup. Adjust amount to taste for sweeter or stronger chocolate.
Add 2 to 3 tablespoons of hot milk to the mug and whisk or stir vigorously to form a smooth, lump free paste.
Pour the remaining hot milk into the mug while stirring to fully incorporate the mix and create a silky texture.
Return to the saucepan briefly if you prefer hotter temperature and whisk for 10 to 15 seconds, or microwave the mug in 15 second bursts until desired warmth is reached.
Top with mini marshmallows or chocolate chips as desired and serve immediately.

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.