Hot Chocolate Mix Recipe
Our easy Homemade Hot Chocolate Mix is rich, creamy, and full of delicious chocolate flavor (because we use real chocolate!) making it so much better than store-bought packets! It's a great pantry staple and makes a thoughtful, easy homemade gift when packaged in jars.
Servings: 40 servings
Calories: 111kcal
Cost: 16
Recipe Link
Equipment
Ingredients
- 8 oz bittersweet or semi-sweet chocolate bars , chopped*
- ¾ cup high quality Dutch-process cocoa powder
- 2 cups powdered milk (whole is best but nonfat works)
- 1 1/2 cups powdered sugar
- 1 cup brown sugar
- ⅓ cup cornstarch
- 1½ teaspoons fine sea salt
- Mini marshmallows , optional, for serving
Instructions
- Chop the chocolate into pieces.8 oz bittersweet or semi-sweet chocolate bars
- In a food processor, process the chocolate, cocoa powder, and milk powder until completely smooth with no large chunks. (Work in two batches if your processor is small).¾ cup high quality Dutch-process cocoa powder, 2 cups powdered milk (whole is best but nonfat works)
- Add the powdered sugar, brown sugar, cornstarch, and salt. Pulse about 20 seconds until evenly mixed. (If you worked in batches, whisk everything together in a large bowl.)1 1/2 cups powdered sugar, ⅓ cup cornstarch, 1½ teaspoons fine sea salt, 1 cup brown sugar
To Make Hot Chocolate:
- Use 3-4 Tablespoons of mix per 1 cup (8 oz) of milk (depending on how sweet you want it).
- Microwave Method: Whisk the mix into the milk in a large microwave-safe mug. Microwave 1½–2 minutes and stir. Microwave 30–60 seconds more, until it just bubbles around the edges. This cooks the cornstarch so it thickens and has no starchy taste. Stir in ¼ teaspoon vanilla extract and serve.
- Stovetop Method: Whisk the mix into the milk in a saucepan over medium heat. Bring to a gentle simmer, whisking often, and simmer 1 minute until slightly thickened. Pour into mugs and top with mini marshmallows, if desired.Mini marshmallows
- Storing Instructions: Store in airtight jars in a cool, dry pantry for up to 3 months. (Don't refrigerate, because moisture causes clumping). Shake or stir before using, since the mix settles.
Notes
Yield: Makes about 7½ cups of mix (about 40 servings). Will fill 2 large mason jars or 4 pint-size jars.
Chocolate: I like to use Ghirardelli or Bakers brand chocolate bars (found in the baking aisle at the grocery store. You’ll need two 4oz bars.
Vanilla: If you have vanilla bean powder, you can add 1½ tablespoons directly to the dry mix. You could also add a little vanilla extract to the hot chocolate at the end.
Sugar: Why do we use both powdered sugar and brown sugar? The brown sugar adds a toffee-like depth that pairs well with chocolate, and the powdered sugar keeps the mix dry and easy to dissolve.
Storing Instructions: Store in your pantry for up to 3 months.
Giftable: Pour it into jars, add a tag with serving directions, and you have an easy holiday gift for teachers and neighbors.
Nutrition
Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 149mg | Fiber: 1g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
