I perfected a Homemade Hot Chocolate Mix Recipe that uses just a handful of pantry staples and a few smart tricks to produce a silky mix that’s perfect for gifting or keeping on the shelf.

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I love tinkering with pantry basics, and this Homemade Hot Cocoa Mix is one of those little experiments that keeps surprising me. I started with nonfat dry milk powder and unsweetened cocoa powder not dutch process and somehow ended up with something that tastes way more thoughtful than its parts imply.

It’s the kind of mix that makes you curious about what I did differently, the one friends call my Homemade Instant Hot Chocolate Mix Recipe when they want the short version, or my go to Diy Hot Chocolate Mix when they want to stash it in jars. I mess up sometimes, but this one always works.

Ingredients

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Nonfat dry milk powder: adds protein and calcium, gives creamy body, slight dairy sweetness.
Unsweetened cocoa powder: rich in antioxidants, mostly carbs, bitter notes balance sugar.
Powdered sugar: all sweet, pure carbs, melts fast, makes mix candy-like.
Cornstarch: stabilizes, prevents clumping, adds smooth mouthfeel but no real nutrients.
Fine salt: tiny bit boosts cocoa flavor and cuts sweetness, minimal sodium per serving.
Powdered creamer optional: extra creaminess and calories, mostly fats and carbs, not health food.
Mini marshmallows optional: pure sugar fluff, adds texture and sweetness, zero real nutrition.

Ingredient Quantities

2 cups nonfat dry milk powder

1 cup unsweetened cocoa powder not dutch process

2 cups powdered sugar confectioners sugar

1 tablespoon cornstarch

1/2 teaspoon fine salt

1/2 cup dry powdered creamer optional

1 teaspoon vanilla powder optional

1/2 cup mini marshmallows optional

How to Make this

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1. Gather everything: 2 cups nonfat dry milk powder, 1 cup unsweetened cocoa powder (not Dutch process), 2 cups powdered sugar (confectioners), 1 tablespoon cornstarch, 1/2 teaspoon fine salt, 1/2 cup dry powdered creamer optional, 1 teaspoon vanilla powder optional, 1/2 cup mini marshmallows optional.

2. Sift the cocoa and powdered sugar into a large bowl to catch lumps, or if you hate sifting, dump them in a blender or food processor. Cocoa lumps kill the vibe.

3. Add the dry milk, cornstarch, salt and optional powdered creamer and vanilla powder to the bowl or blender. Cornstarch helps thicken and keep the mix from separating.

4. Blend or whisk everything really well until totally uniform and powdery. If using a processor, pulse 20 to 30 seconds, scrape sides, pulse again. If by hand, whisk vigorously and break any chunks with the back of a spoon. Don’t be shy, get it smooth.

5. If you want marshmallows in the jar, fold the 1/2 cup mini marshmallows in gently after mixing. Note they will soften over long storage, so better to pack them separately for a longer shelf life.

6. Transfer the mix to an airtight jar or container, label with date and contents. Store in a cool dry place up to about 3 months without marshmallows; with marshmallows keep under a month or store them separately.

7. To make a cup: stir 3 tablespoons mix into 8 ounces of hot milk for a rich cup, or 2 tablespoons into 8 ounces hot water for a lighter version. First make a little paste with a tablespoon of hot liquid to dissolve, then add the rest while whisking or use a small frother. That prevents grit.

8. For extra creaminess use whole milk or heat milk and steam/froth it. For a richer treat, replace part of the milk with half and half. If using powdered creamer in the mix, you might find it sweeter, so tweak the tablespoon amount to taste.

9. Quick hacks: warm the mug first so the mix dissolves nicer, blitz a single serving in a blender for froth, or add a pinch of cinnamon or a drop of peppermint extract for variety. This mix also makes a cute gift jar with a ribbon.

Equipment Needed

1. Large mixing bowl (big enough for all the dry ingredients)
2. Fine mesh sieve or sifter, or a blender/food processor if you hate sifting
3. Measuring cups and spoons (cup set plus tablespoon and teaspoon)
4. Whisk or fork for beating everything totally smooth
5. Rubber spatula or wooden spoon to scrape the bowl and fold in marshmallows
6. Airtight jar or container with lid for storing the mix
7. Mug and a small whisk or handheld milk frother for making a cup
8. Small saucepan or microwave-safe pitcher to heat the milk or water
9. Labels and a permanent marker for date and contents (optional)

FAQ

2 cups nonfat dry milk powder

1 cup unsweetened cocoa powder (not Dutch process)

2 cups powdered sugar (confectioners sugar)

1 tablespoon cornstarch

1/2 teaspoon fine salt

1/2 cup dry powdered creamer (optional)

1 teaspoon vanilla powder (optional)

1/2 cup mini marshmallows (optional)

Q: How do I make a single cup? A: Stir 3 tablespoons of mix into 8 oz hot milk or hot water, whisk until smooth. Use 4 tablespoons and milk for a richer cup.

Q: Can I use Dutch process cocoa? A: It can be used but the flavor and acidity will be different, and it may not react the same with the cornstarch. Unsweetened natural cocoa is recommended.

Q: Is this safe to store without refrigeration? A: Yes, if kept in an airtight container in a cool dry place it's good for about 3 months. Keep marshmallows separate to avoid sogginess.

Q: Can I make this sugar free? A: You can substitute powdered sugar with a powdered sweetener made for baking, but texture and sweetness level will change. Start with less and taste test.

Q: What can I substitute for dry milk? A: You can use powdered creamer but it will be sweeter and richer. For a dairy free mix use non-dairy powdered milk like coconut or soy powder.

Q: Why is there cornstarch in the recipe? A: Cornstarch helps thicken the hot cocoa and prevents grainy feeling, giving a smoother, more velvety cup.

Homemade Hot Cocoa Mix Recipe Substitutions and Variations

Nonfat dry milk powder: swap 1:1 with whole milk powder for a richer, creamier cocoa; or use powdered coconut or soy milk 1:1 if you need dairy free, but it’ll change the flavor a bit.
Unsweetened cocoa powder (not Dutch): Dutch process cocoa can be used 1:1 for a smoother, less acidic taste; carob powder works 1:1 too if you want caffeine free, expect a different, sweeter profile.
Powdered sugar: blitz granulated sugar in a blender or food processor until fine and use 1:1; or try a powdered erythritol/stevia blend for lower sugar, but reduce amount because it’s sweeter.
Dry powdered creamer (optional): replace with extra powdered milk or malted milk powder 1:1 for extra richness, or omit and stir in a splash of cream or milk when you make a cup for similar mouthfeel.

Pro Tips

1) Sift or blitz the dry mix so cocoa lumps dont survive. If you use a blender or food processor pulse in short bursts and scrape the sides once or twice, and if you’re doing it by hand whisk hard and press any chunks with the back of a spoon — no, sorry, dont use that, press with the spoon until smooth so the powder mixes uniformly.

2) Keep the mini marshmallows separate until you give or use the mix, they soften fast. Fold them in at the last minute or pack them in a tiny sealed bag inside the jar so they stay fluffy longer.

3) Make a little paste first with about a tablespoon of hot milk or water, stir until smooth then add the rest while whisking, that stops grit and clumps. Also warm your mug first and use whole milk or half and half if you want a really creamy cup, or steam/froth the milk for cafe style foam.

4) Watch sweetness and storage: powdered creamer makes the mix sweeter so start with less mix per cup and tweak to taste, and store the jar airtight in a cool dry place with a label and date because moisture ruins texture and the mix keeps best a couple months without marshmallows.

Homemade Hot Cocoa Mix Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected a Homemade Hot Chocolate Mix Recipe that uses just a handful of pantry staples and a few smart tricks to produce a silky mix that's perfect for gifting or keeping on the shelf.

Servings

servings

Calories

124

kcal

Equipment: 1. Large mixing bowl (big enough for all the dry ingredients)
2. Fine mesh sieve or sifter, or a blender/food processor if you hate sifting
3. Measuring cups and spoons (cup set plus tablespoon and teaspoon)
4. Whisk or fork for beating everything totally smooth
5. Rubber spatula or wooden spoon to scrape the bowl and fold in marshmallows
6. Airtight jar or container with lid for storing the mix
7. Mug and a small whisk or handheld milk frother for making a cup
8. Small saucepan or microwave-safe pitcher to heat the milk or water
9. Labels and a permanent marker for date and contents (optional)

Ingredients

2 cups nonfat dry milk powder
1 cup unsweetened cocoa powder not dutch process
2 cups powdered sugar confectioners sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1/2 cup dry powdered creamer optional
1 teaspoon vanilla powder optional
1/2 cup mini marshmallows optional

Directions

Gather everything: 2 cups nonfat dry milk powder, 1 cup unsweetened cocoa powder (not Dutch process), 2 cups powdered sugar (confectioners), 1 tablespoon cornstarch, 1/2 teaspoon fine salt, 1/2 cup dry powdered creamer optional, 1 teaspoon vanilla powder optional, 1/2 cup mini marshmallows optional.
Sift the cocoa and powdered sugar into a large bowl to catch lumps, or if you hate sifting, dump them in a blender or food processor. Cocoa lumps kill the vibe.
Add the dry milk, cornstarch, salt and optional powdered creamer and vanilla powder to the bowl or blender. Cornstarch helps thicken and keep the mix from separating.
Blend or whisk everything really well until totally uniform and powdery. If using a processor, pulse 20 to 30 seconds, scrape sides, pulse again. If by hand, whisk vigorously and break any chunks with the back of a spoon. Don't be shy, get it smooth.
If you want marshmallows in the jar, fold the 1/2 cup mini marshmallows in gently after mixing. Note they will soften over long storage, so better to pack them separately for a longer shelf life.
Transfer the mix to an airtight jar or container, label with date and contents. Store in a cool dry place up to about 3 months without marshmallows; with marshmallows keep under a month or store them separately.
To make a cup: stir 3 tablespoons mix into 8 ounces of hot milk for a rich cup, or 2 tablespoons into 8 ounces hot water for a lighter version. First make a little paste with a tablespoon of hot liquid to dissolve, then add the rest while whisking or use a small frother. That prevents grit.
For extra creaminess use whole milk or heat milk and steam/froth it. For a richer treat, replace part of the milk with half and half. If using powdered creamer in the mix, you might find it sweeter, so tweak the tablespoon amount to taste.
Quick hacks: warm the mug first so the mix dissolves nicer, blitz a single serving in a blender for froth, or add a pinch of cinnamon or a drop of peppermint extract for variety. This mix also makes a cute gift jar with a ribbon.

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.