I perfected a Homemade Hot Chocolate Mix built from two surprising pantry staples and one clever swap that will make you want to read on.
I can’t stop thinking about a jar of powder that tastes like chocolate grown up. I stumbled on a blend with unsweetened cocoa powder and powdered sugar that somehow makes you pause.
I promise it’s not the usual sickly sweet stuff, its more like chocolate that remembers being real. I’ve tried versions labeled Hotchocolate Homemade Gift and I even played around with Diy Hot Chocolate Mix Recipes In A Jar just to see what’s different.
You’ll want to know what tweaks change the mouthfeel and why the texture matters. Ready to question your childhood hot chocolate?
Ingredients
- Nonfat dry milk powder: adds protein and creaminess, mostly carbs, low fat, slightly chalky
- Powdered sugar: pure sweet carbs, no fiber, spikes blood sugar, gives smooth sweetness
- Unsweetened cocoa powder: antioxidants and fiber, deep chocolate flavor, low sugar unless sweetened
- Powdered creamer: adds richness and fat, more calories, makes mouthfeel silkier, optional
- Cornstarch: thickens to velvety body, mostly carbs, no protein, neutral taste
- Vanilla powder or vanilla sugar: boosts aroma and sweetness, adds tiny carbs if sugared
- Mini chips or chopped bittersweet chocolate: melts into silk, adds fat and complex chocolate notes
- Fine sea salt: tiny pinch balances sweetness, enhances chocolate flavor, gives trace minerals
Ingredient Quantities
- 2 cups nonfat dry milk powder (or instant powdered milk)
- 1 1/2 cups powdered sugar (confectioners sugar)
- 1 cup unsweetened cocoa powder (dutch or natural okay)
- 1/2 cup powdered creamer (optional for extra creaminess)
- 2 tablespoons cornstarch
- 1 teaspoon fine sea salt
- 2 teaspoons vanilla powder or 1 tablespoon vanilla sugar (optional)
- 1/4 cup mini chocolate chips or chopped bittersweet chocolate (optional)
- 1/4 teaspoon ground cinnamon (optional)
How to Make this
1. Measure everything into a large bowl: 2 cups nonfat dry milk powder, 1 1/2 cups powdered sugar, 1 cup unsweetened cocoa powder, 1/2 cup powdered creamer if using, 2 tablespoons cornstarch, 1 teaspoon fine sea salt, 2 teaspoons vanilla powder or 1 tablespoon vanilla sugar if using, and 1/4 teaspoon ground cinnamon if you want it.
2. Sift the powdered sugar and cocoa over the bowl to catch lumps. If you dont have a sifter, press the powders through a fine mesh with the back of a spoon. This keeps the mix from being grainy.
3. Whisk everything thoroughly until totally uniform. If you want extra smoothness, pulse the dry mix briefly in a food processor or blender for 10 to 15 seconds. It helps the cornstarch distribute and stops clumps.
4. Fold in the mini chocolate chips or chopped bittersweet chocolate only if you plan to use them right away. If you want longer shelf life, skip folding the chips into the jar and store them separately because they can melt or clump with humidity.
5. Pack the finished mix into an airtight container or jar, pressing down to remove big air pockets. Label with date; stored in a cool dry place it will keep 2 to 3 months, less if you added chips.
6. To make one cup of hot chocolate, heat 8 ounces of milk or a mix of milk and water until steaming but not boiling. Stir 3 to 4 tablespoons of the mix into a small amount of hot liquid to make a paste, then whisk into the rest. Use 3 tablespoons for a lighter cup, 4 for a rich thick cup.
7. If using chips or chopped chocolate for extra silkiness, put 1 to 2 teaspoons in the bottom of your mug, pour the hot milk over them and whisk until melted. A handheld frother or blender will make it extra creamy and frothy.
8. For stove top method, combine milk and mix in a small saucepan over medium heat, whisk constantly until it thickens and is steaming. Do not boil hard or it might scald or separate because of the powdered milk.
9. Finish with a pinch of cinnamon, a little extra sea salt if it tastes flat, marshmallows or whipped cream. Leftover mix can be customized later by stirring in toasted cocoa nibs, a few drops of peppermint extract, or a sprinkle of instant espresso for depth.
Equipment Needed
1. Large mixing bowl (big enough to hold all the dry ingredients)
2. Measuring cups and spoons (for cups, tablespoons and teaspoons)
3. Fine mesh sieve or flour sifter (or press through a sieve with a spoon if you dont have one)
4. Whisk (for thorough mixing)
5. Rubber spatula or wooden spoon (for folding and packing into jars)
6. Food processor or blender (optional, 10 to 15 second pulse to remove clumps)
7. Airtight container or jar with lid (for storing the mix)
8. Small saucepan (if you plan to make it on the stove)
9. Mug and handheld frother or small whisk (for melting chips and frothing the drink)
FAQ
Sweet Sips: Homemade Hot Chocolate Journey Recipe Substitutions and Variations
- Nonfat dry milk powder: swap with whole milk powder for a creamier cup, or use coconut milk powder for a dairy free option. Use same volume, it still mixes well.
- Powdered sugar: blitz granulated sugar in a blender with 1 tablespoon cornstarch to make powdered sugar, or use powdered coconut sugar or powdered erythritol for a lower sugar version. Start with the same amount and taste as you go.
- Unsweetened cocoa powder: replace 1 for 1 with cacao powder for a bolder chocolate note, or use carob powder 1 for 1 if you want caffeine free chocolate. You can also stir in 1/4 cup melted bittersweet chocolate for extra richness.
- Cornstarch: substitute arrowroot powder or tapioca starch in equal amounts, or use 3 tablespoons all purpose flour if thats all you have, just cook a bit longer to remove the raw flour taste.
Pro Tips
– Toast the cocoa powder for deeper chocolate flavor: heat it in a dry skillet over low heat, stir constantly till it smells nutty, then let it cool before mixing. Dont walk away because it can burn quick, but that little step really ups the taste.
– For ultra silky hot chocolate, melt a teaspoon or two of chopped bittersweet or mini chips in the mug with a splash of hot milk first, whisk or froth till smooth, then add the powder. A handheld frother or small whisk makes the whole drink way creamier.
– Keep the mix dry, especially if you live in a humid place. Store in an airtight jar with a food grade silica packet or in the fridge, and stash chips separately so they dont soften or clump. That way your jar stays powdery longer.
– When gifting or tweaking, include a tiny card with milk-temp tips and a seasoning idea like a pinch of flaky salt or a smidge of instant espresso for depth. Those small add-ons make it feel gourmet without extra fuss.
Sweet Sips: Homemade Hot Chocolate Journey Recipe
I perfected a Homemade Hot Chocolate Mix built from two surprising pantry staples and one clever swap that will make you want to read on.
24
servings
95
kcal
Equipment: 1. Large mixing bowl (big enough to hold all the dry ingredients)
2. Measuring cups and spoons (for cups, tablespoons and teaspoons)
3. Fine mesh sieve or flour sifter (or press through a sieve with a spoon if you dont have one)
4. Whisk (for thorough mixing)
5. Rubber spatula or wooden spoon (for folding and packing into jars)
6. Food processor or blender (optional, 10 to 15 second pulse to remove clumps)
7. Airtight container or jar with lid (for storing the mix)
8. Small saucepan (if you plan to make it on the stove)
9. Mug and handheld frother or small whisk (for melting chips and frothing the drink)
Ingredients
-
2 cups nonfat dry milk powder (or instant powdered milk)
-
1 1/2 cups powdered sugar (confectioners sugar)
-
1 cup unsweetened cocoa powder (dutch or natural okay)
-
1/2 cup powdered creamer (optional for extra creaminess)
-
2 tablespoons cornstarch
-
1 teaspoon fine sea salt
-
2 teaspoons vanilla powder or 1 tablespoon vanilla sugar (optional)
-
1/4 cup mini chocolate chips or chopped bittersweet chocolate (optional)
-
1/4 teaspoon ground cinnamon (optional)
Directions
- Measure everything into a large bowl: 2 cups nonfat dry milk powder, 1 1/2 cups powdered sugar, 1 cup unsweetened cocoa powder, 1/2 cup powdered creamer if using, 2 tablespoons cornstarch, 1 teaspoon fine sea salt, 2 teaspoons vanilla powder or 1 tablespoon vanilla sugar if using, and 1/4 teaspoon ground cinnamon if you want it.
- Sift the powdered sugar and cocoa over the bowl to catch lumps. If you dont have a sifter, press the powders through a fine mesh with the back of a spoon. This keeps the mix from being grainy.
- Whisk everything thoroughly until totally uniform. If you want extra smoothness, pulse the dry mix briefly in a food processor or blender for 10 to 15 seconds. It helps the cornstarch distribute and stops clumps.
- Fold in the mini chocolate chips or chopped bittersweet chocolate only if you plan to use them right away. If you want longer shelf life, skip folding the chips into the jar and store them separately because they can melt or clump with humidity.
- Pack the finished mix into an airtight container or jar, pressing down to remove big air pockets. Label with date; stored in a cool dry place it will keep 2 to 3 months, less if you added chips.
- To make one cup of hot chocolate, heat 8 ounces of milk or a mix of milk and water until steaming but not boiling. Stir 3 to 4 tablespoons of the mix into a small amount of hot liquid to make a paste, then whisk into the rest. Use 3 tablespoons for a lighter cup, 4 for a rich thick cup.
- If using chips or chopped chocolate for extra silkiness, put 1 to 2 teaspoons in the bottom of your mug, pour the hot milk over them and whisk until melted. A handheld frother or blender will make it extra creamy and frothy.
- For stove top method, combine milk and mix in a small saucepan over medium heat, whisk constantly until it thickens and is steaming. Do not boil hard or it might scald or separate because of the powdered milk.
- Finish with a pinch of cinnamon, a little extra sea salt if it tastes flat, marshmallows or whipped cream. Leftover mix can be customized later by stirring in toasted cocoa nibs, a few drops of peppermint extract, or a sprinkle of instant espresso for depth.
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: 26g
- Total number of serves: 24
- Calories: 95kcal
- Fat: 1.7g
- Saturated Fat: 1.1g
- Trans Fat: 0.01g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.6g
- Cholesterol: 1mg
- Sodium: 152mg
- Potassium: 184mg
- Carbohydrates: 17.1g
- Fiber: 1.3g
- Sugar: 13.6g
- Protein: 4.5g
- Vitamin A: 20IU
- Vitamin C: 0mg
- Calcium: 126mg
- Iron: 0.46mg
