I perfected a Homemade Hot Chocolate Mix using real grated chocolate that doubles as a base for winter mugs, frozen summer drinks, and other creative chocolate beverages.
I’ve been obsessed with nailing the BEST homemade hot chocolate mix for years and I finally think I got close. Using unsweetened cocoa powder and finely grated bittersweet chocolate the mix becomes thick and deeply chocolatey in a way instant packets never are.
I kept tweaking ratios, tasting at midnight, and writing notes with chocolate on my fingers, and it still surprises me. When friends ask I point them to my Homemade Instant Hot Chocolate Mix Recipe and sometimes I drop versions into my Diy Gourmet Hot Cocoa Mix Recipes, but honestly every jar feels like a small discovery, try it.
Ingredients
- Powdered milk: adds protein and creaminess, it’s the dairy base for mouthfeel.
- Powdered sugar: makes it sweet fast, mostly simple carbs little fiber.
- Unsweetened cocoa powder: rich in flavonoids and antioxidants, gives deep chocolate taste.
- Cornstarch: thickens the drink, adds body but no real nutrition value.
- Grated bittersweet chocolate: adds depth, has fats and less sugar than milk chocolate.
- Fine salt: tiny amount heightens flavor, balances sweetness, not very salty.
- Vanilla powder: optional aroma boost, adds perceived sweetness without extra sugar.
- instant espresso powder: tiny bitter kick, enhances chocolate notes, little caffeine.
Ingredient Quantities
- 1 1/2 cups powdered instant dry milk
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- 1 cup unsweetened cocoa powder, sifted
- 1/2 cup cornstarch (for thickness)
- 3 ounces bittersweet or semisweet chocolate, finely grated (about 1/2 cup)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla powder (optional)
- 1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
- 2 tablespoons powdered non dairy creamer (optional, for extra creaminess)
How to Make this
1. Measure everything out: 1 1/2 cups powdered instant dry milk, 1 1/2 cups powdered sugar, 1 cup unsweetened cocoa powder (sifted), 1/2 cup cornstarch, 3 ounces bittersweet or semisweet chocolate finely grated (about 1/2 cup), 1/4 teaspoon fine salt, 1 teaspoon vanilla powder optional, 1/2 teaspoon instant espresso powder optional, 2 tablespoons powdered non dairy creamer optional.
2. Sift the cocoa powder and cornstarch together into a large bowl so there are no lumps.
3. Add the powdered milk and powdered sugar to the sifted cocoa mix and whisk until evenly blended and light in color.
4. Stir in the grated chocolate, salt, vanilla powder, espresso powder and powdered creamer so everything looks evenly distributed.
5. Pulse the whole mix in a food processor or high speed blender for 20 to 30 seconds to grind the grated chocolate into the dry mix and make it uniform. If you dont have a processor, grate the chocolate extra fine, rub it between fingers to break clumps and whisk vigorously, or pound gently in a zip bag with a rolling pin.
6. Taste and test one mug: stir 3 tablespoons of mix into 1 cup hot milk (or 1 cup water plus a splash of milk) over medium heat, whisk until hot and slightly thick; if you want it richer add more mix or use milk instead of water.
7. For frozen or iced chocolate drinks: blend about 4 tablespoons mix with 1 cup milk and 1 cup ice until smooth, add whipped cream if you want.
8. Pour the finished dry mix into an airtight jar, press a piece of parchment over the top before sealing if you want extra protection from moisture, label with date.
9. Store in a cool dry place up to 2 to 3 months. Tip: chill or freeze the grated chocolate briefly before pulsing so it doesnt melt in the blender, reduce cornstarch if you prefer a thinner drink, and use the espresso powder to boost chocolate flavor without making it taste like coffee.
Equipment Needed
1. Measuring cups and measuring spoons (for the powdered milk, sugar, cocoa, cornstarch, chocolate)
2. Fine mesh sieve or flour sifter to sift the cocoa and cornstarch so there are no lumps
3. Large mixing bowl big enough to whisk all the dry ingredients together
4. Whisk for blending the mix and for whisking into hot milk
5. Box grater or microplane to finely grate the chocolate (or pre-grated chocolate)
6. Food processor or high speed blender to pulse the mix until uniform (or a rolling pin + zip bag if you dont have one)
7. Rubber spatula or wooden spoon for stirring and scraping the bowl
8. Small saucepan or microwave-safe mug to heat milk when testing a mug of hot chocolate
9. Airtight jar with lid (plus a piece of parchment to press on top before sealing)
FAQ
How To Make The BEST Homemade Hot Chocolate Mix Recipe Substitutions and Variations
- Powdered instant dry milk: swap with powdered coconut milk or soy milk powder, use 1 to 1. It’ll make the mix dairy free, but expect a slightly different mouthfeel and a hint of coconut or bean flavor.
- Powdered sugar (confectioners’): make your own by pulsing 1 1/2 cups granulated sugar with 1 1/2 tablespoons cornstarch in a blender or food processor until super fine. It dissolves just like store bought, just don’t overheat the blender.
- Unsweetened cocoa powder: replace 1 for 1 with Dutch process cocoa for a smoother, less acidic taste, or use raw cacao powder if you want a deeper, more bitter chocolate kick — you might want to cut a tablespoon if cacao feels too strong.
- Cornstarch (for thickness): use arrowroot or tapioca starch 1 for 1. Both thicken well and give a clear, smooth finish, though arrowroot can get gooey if boiled too long so don’t overcook it.
Pro Tips
– Chill the chocolate first, then pulse in very short bursts so it doesnt melt into a paste. If you have no food processor grate extra fine and keep the chocolate cold, it saves you from getting greasy clumps.
– Cornstarch makes the drink feel thick once heated, so start with less than you think and add more only after you test a mug. A little goes a long way, so you wont ruin a batch by starting conservative.
– Use the espresso powder sparingly to lift the chocolate flavor, dont try to make a coffee drink with it. Start with a pinch up to 1/2 teaspoon per batch and taste, you can always add more later.
– When testing, make one mug at a time and tweak the mix-to-milk ratio instead of changing the whole batch. Want richer use milk, want lighter use a splash of milk with water, and adjust how many tablespoons of mix per cup until it hits your sweet spot.
– Keep the mix bone dry, store in an airtight jar and press a piece of parchment on top like you would, label with date. If it ever clumps from humidity just blitz briefly in a blender or sift it before using, that usually fixes it fast.
How To Make The BEST Homemade Hot Chocolate Mix Recipe
I perfected a Homemade Hot Chocolate Mix using real grated chocolate that doubles as a base for winter mugs, frozen summer drinks, and other creative chocolate beverages.
20
servings
128
kcal
Equipment: 1. Measuring cups and measuring spoons (for the powdered milk, sugar, cocoa, cornstarch, chocolate)
2. Fine mesh sieve or flour sifter to sift the cocoa and cornstarch so there are no lumps
3. Large mixing bowl big enough to whisk all the dry ingredients together
4. Whisk for blending the mix and for whisking into hot milk
5. Box grater or microplane to finely grate the chocolate (or pre-grated chocolate)
6. Food processor or high speed blender to pulse the mix until uniform (or a rolling pin + zip bag if you dont have one)
7. Rubber spatula or wooden spoon for stirring and scraping the bowl
8. Small saucepan or microwave-safe mug to heat milk when testing a mug of hot chocolate
9. Airtight jar with lid (plus a piece of parchment to press on top before sealing)
Ingredients
-
1 1/2 cups powdered instant dry milk
-
1 1/2 cups powdered sugar (confectioners' sugar)
-
1 cup unsweetened cocoa powder, sifted
-
1/2 cup cornstarch (for thickness)
-
3 ounces bittersweet or semisweet chocolate, finely grated (about 1/2 cup)
-
1/4 teaspoon fine salt
-
1 teaspoon vanilla powder (optional)
-
1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
-
2 tablespoons powdered non dairy creamer (optional, for extra creaminess)
Directions
- Measure everything out: 1 1/2 cups powdered instant dry milk, 1 1/2 cups powdered sugar, 1 cup unsweetened cocoa powder (sifted), 1/2 cup cornstarch, 3 ounces bittersweet or semisweet chocolate finely grated (about 1/2 cup), 1/4 teaspoon fine salt, 1 teaspoon vanilla powder optional, 1/2 teaspoon instant espresso powder optional, 2 tablespoons powdered non dairy creamer optional.
- Sift the cocoa powder and cornstarch together into a large bowl so there are no lumps.
- Add the powdered milk and powdered sugar to the sifted cocoa mix and whisk until evenly blended and light in color.
- Stir in the grated chocolate, salt, vanilla powder, espresso powder and powdered creamer so everything looks evenly distributed.
- Pulse the whole mix in a food processor or high speed blender for 20 to 30 seconds to grind the grated chocolate into the dry mix and make it uniform. If you dont have a processor, grate the chocolate extra fine, rub it between fingers to break clumps and whisk vigorously, or pound gently in a zip bag with a rolling pin.
- Taste and test one mug: stir 3 tablespoons of mix into 1 cup hot milk (or 1 cup water plus a splash of milk) over medium heat, whisk until hot and slightly thick; if you want it richer add more mix or use milk instead of water.
- For frozen or iced chocolate drinks: blend about 4 tablespoons mix with 1 cup milk and 1 cup ice until smooth, add whipped cream if you want.
- Pour the finished dry mix into an airtight jar, press a piece of parchment over the top before sealing if you want extra protection from moisture, label with date.
- Store in a cool dry place up to 2 to 3 months. Tip: chill or freeze the grated chocolate briefly before pulsing so it doesnt melt in the blender, reduce cornstarch if you prefer a thinner drink, and use the espresso powder to boost chocolate flavor without making it taste like coffee.
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.
Nutrition Facts
- Serving Size: 30.5g
- Total number of serves: 20
- Calories: 128kcal
- Fat: 4.47g
- Saturated Fat: 2.77g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.75g
- Cholesterol: 13mg
- Sodium: 38mg
- Potassium: 197mg
- Carbohydrates: 20.75g
- Fiber: 1.91g
- Sugar: 15.04g
- Protein: 3.38g
- Vitamin A: 20IU
- Vitamin C: 0mg
- Calcium: 91mg
- Iron: 1.13mg
