Make delicious mugs of hot chocolate at home with this homemade hot chocolate mix recipe. Made with real grated chocolate in the cocoa mix, this is thick, creamy, and delicious.
One of our family’s favorite drinks in winter is hot chocolate, and in summer, it’s frozen chocolate drinks. Also, we like our chocolate drinks thick and creamy, so this chocolate mix is a must-have in my pantry. So that I can mix a batch at any time. And in summer, I make a jug of hot chocolate and leave it in the fridge so the kids can have it when it’s cold or they need it. I’d rather they drink some good homemade chocolate drinks than those frizzy, sweet ones.
Why you’ll love this chocolate mix
- This is the best hot chocolate drink you can make. It’s better than any hot cocoa mix you can pick from any grocery store.
- Moreover, we like our hot chocolate thick and creamy, so I add real chocolate and just a little cornstarch in the mix. This thickens the hot cocoa, making it extra luxurious. Just like you do when you make eggless vanilla pastry cream – not as thick as that, but you get the idea.
- I love to grate some chocolate for extra dusting and sometimes dress the rim, too. It just makes it a little extra special. As a kid, my mom used more milk powder in her cocoa mix – that way, she only added hot water to make the hot chocolate.
- Use it as a base for making hot chocolate drinks in winter, frozen chocolate drinks in summer, or other cool chocolate drinks.
- For a vegan version of this hot chocolate mix recipe, use almond or soy-based milk. You can also use coconut milk, but take note that coconut milk will also have a coconut flavor.
- This also makes the perfect holiday gift for family and friends during Christmas. Just fill a mason jar and tie a pretty bow with a gift tag on the lid!
Ingredients and substitutes
- Cocoa Powder – I use unsweetened Dutch-processed cocoa powder. It’s just regular cocoa powder we use for standard baking, nothing fancy.
- Powdered Sugar – also called confectioners or icing sugar that has been processed with cornstarch or potato starch to prevent caking.
- Dry milk powder – please use whole milk powder for the best flavor. Since it is a dry mix, it does stay well in the cocoa powder.
- Cornflour – this is what helps us achieve that thick, luscious, creamy, and velvety texture. The more cornstarch you add, the thicker the hot chocolate will become. I highly recommend you do not add more than the recommended amount here as you want this to be a pouring hot chocolate consistency, not a vanilla pastry cream consistency.
- Grated Chocolate – While it’s unnecessary, can you omit it? I highly recommend you don’t omit it. Real chocolate had cocoa butter, adding richness, flavor, and sheen to our finished hot chocolate. Having said that, we all know that real chocolate has to be good quality chocolate – no less!! Good quality chocolate will shine through and give you that gorgeous velvet-like texture, so I highly recommend good-eating chocolate.
- Spices – This can be omitted or switched depending on your preference or season. For example, I love adding pumpkin spice, cinnamon, and nutmeg in the fall. But, in summer, I omit the spices and add vanilla to the milk.
Step-by-step: Homemade hot cocoa mix recipe
The chocolate mix
- Grate the chocolate with a fine grater or use a food processor.
- Combine all ingredients in a large bowl – powdered sugar, cocoa powder, milk powder, grated chocolate, cornstarch, and spices.
Pro tip – A whisk works best to combine dry ingredients - Store it in an airtight container, such as a glass jar, for up to 6 months.
Single serving hot chocolate
- Bring one cup of milk to a boil in a saucepan or microwave-safe mug.
Pro tip – I used dairy milk, but almond or soy milk is delicious, too. - Add 2 tbsp chocolate mix to the milk ā stir well to dissolve.
- Return the saucepan to heat or microwave at 30-second intervals.
- Bring the milk to a boil. This activates the cornstarch in the chocolate mix, making the hot chocolate thick and creamy.
- Top with more grated chocolate or marshmallows.
Variations
- Holiday hot cocoa – Add some crushed peppermint extract and candy cane over the hot chocolate, topped with whipped cream during the holiday season.
- Chocolate chips – I’ve used a grated chocolate bar, but you can also use semisweet or bittersweet chocolate chips.
- White chocolate – If you like white chocolate, throw in some white chocolate chips for added sweet chocolate flavor.
- Sweet or unsweet – Of course, I have used unsweetened cocoa powder, but you can use sweetened cocoa powder to make the drink sweeter.
- Cinnamon – Add a sprinkle of cinnamon powder and garnish with cinnamon sticks to celebrate fall.
- Maple hot chocolate – for healthy hot chocolate, reduce or omit the powdered sugar and use honey or maple syrup as sweeteners.
- French hot chocolate – rich, thick, and creamy, made with real chocolate and cornstarch to thicken the mixture.
- Mexican hot chocolate – a sprinkle of cinnamon or cayenne pepper makes the perfect addition to chocolate.
- Dairy-Free or vegan – You can make it with dairy milk, of course, but you can also make it dairy-free and vegan, such as almond milk, coconut milk, and soy milk.
- You can also make a few variations of hot chocolate recipes like Kahlua Chocolate Milkshake, Homemade Mocha Frappuccino, and Frozen Hot Chocolate Drink Christmas chocolate eggnog.
Frequently asked questions
If appropriately stored in an airtight container, this hot cocoa mix can last about six months. I highly recommend not adding the milk powder to the mix to keep it longer.
Keeping the hot cocoa mix in an airtight container away from moisture is essential. Any moisture from the spoon or humidity from the air, when kept open for a long, will cause the powders to cake up.
A hot cocoa mix does have cocoa that can be used for baking, but it also has other ingredients like sugar and milk powder. So unless your recipe takes that extra sugar and milk powder into account, I would not recommend it.
Also, just cocoa powder will give a more rich chocolate taste to your baked goods than a hot chocolate mix.
Yes, using liquors in hot chocolate is very common and tastes delicious. Try a splash of brandy, some cognac, or even Irish whiskey. I love adding baileys to my hot chocolate.
Milk, of course. Milk makes it more rich and creamy. You can use any dairy, almond, soy, or coconut milk.
Hot Chocolate Mix with real chocolate
Make delicious mugs of hot chocolate at home with this homemade hot chocolate mix recipe. Made with real grated chocolate in the cocoa mix, this is thick, creamy, and delicious.
Video
Ingredients
- 2 cups (240 g) Powdered sugar
- 1 cup (85 g) Cocoa powder
- 1 cup (240 ml) Milk Powder
- 3 oz (85 g) Grated semi sweet chocolate I use 60%
- 2 tbsp Cornstarch
- Ā½ tsp Pumpkin spice
- Ā½ tsp Cinnamon spice
- Ā½ tsp Nutmeg fresh grated
Method
- Grate the chocolate with a fine grater or use a food processor.
- Combine all ingredients in a bowl – powdered sugar, cocoa powder, milk powder, grated chocolate, cornstarch, and spices. Pro tip– A whisk works best to combine dry ingredients
- Bring one cup of milk to a boil in a saucepan or microwave-safe mug. Add 2 tbsp chocolate mix to the milk ā stir well to dissolve.Pro tip – I used dairy milk, but almond or soy milk is delicious, too.
- Top with more grated chocolate or marshmallows.
Equipment you will need
Nutrition
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Hi, I’m Veena
Iām the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
Iāve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details Iāve learned along the way so you can get great results in your own kitchen.
I’ve made this bulk mix a couple times now. For others who say it’s not to their taste, I will agree if you’re only using 2TB to 8 oz of milk. I’ve found that it takes 4 TB to get that desired chocolatey flavor. I wonder if the powdered sugar weakens the cocoa powder
I’m no professional though so idk. Try 4 TB before giving up on this one.
I found that with 2 TB it tastes too much like a sweetened milk, which isn’t what I’m used to. I’m American, and that may make a difference too as our diets are loaded with sugar and chemical flavor enhancers…which is why I make my own mixes like yours.
Thanks Veena for this recipe š
Thank you Amanda
I give it a 10
Thank you so much Joyce
Hello mam,
I want to try the recipe but I wanted to ask as in India we get milk powder which is sweetened already. So you used sweetened or unsweetened? And if I have only sweetened then how much sugar I should adjust accordingly? Thank you
Mansi, I used unsweetened. If you use sweetened, omit the powdered sugar and then adjust taste accordingly.
Hi could I mix whole milk powder with buttermilk because I donāt have enough whole milk for now and would want to make it now?
Chantal. I have not tried making this with buttermilk, but yes, you can use whole milk powder with water.
Thanks for your reply. I meant 1/2 whole milk powder and 1/2 buttermilk powder. Sorry maybe my question wasnāt clear.
Ah. I have not tried buttermilk powder. Perhaps you can try a small batch in a cup and see if you like the taste before you make a big batch.
So I have went ahead and made only half because I only had enough whole milk powder for half. I also used a 40% cocoa chocolate bar and sadly according to our taste buds the end result is not very impressive at all. We tough it has a very bitter taste so I will be adding more milk chocolate to it o I have no idea what else to do to change the taste of it.