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This easy Homemade Hot Cocoa Mix is rich, creamy and ready in about 5 minutes. Two kinds of cocoa powder give it deep chocolate flavor while powdered milk makes it creamy enough to prepare with hot water or milk. My secret ingredient is vanilla powder, which gives every mug a little extra something you just do not get from the packets. Keep a batch in the pantry all winter or package it in jars for an easy homemade gift.
Table of Contents
- Kellie’s Note Dreamy, Creamy Hot Cocoa
- Why You’ll Love This Hot Cocoa Mix
- Hot Cocoa Mix Ingredients
- What Kind of Cocoa Powder Is Best?
- Why I Add Vanilla Powder
- How to Make Hot Cocoa Mix
- My Tips for the Best Hot Cocoa Mix
- Hot Cocoa Mix Variations
- How to Store Hot Cocoa Mix
- What is Hot Cocoa?
- Homemade Hot Cocoa Mix Gift Jars
- How to Make a Hot Chocolate Bar
- More Easy Hot Chocolate Recipes
- Hot Cocoa Mix Recipe
- Hot Cocoa Mix FAQs
Great hot chocolate. Not too sweet, great chocolate flavor. Better than the store purchase stuff.
– Cheryl
Kellie’s Note
Dreamy, Creamy Hot Cocoa
I used to be hooked on those little packets of instant hot cocoa we kept stocked at the office. Then I started making my own and realized homemade Hot Cocoa Mix could be just as convenient and taste so much better.
After testing different versions, I landed on a combination of two cocoa powders, powdered milk and cornstarch for an extra creamy mug. But the ingredient that really changed everything was powdered vanilla. It adds a subtle vanilla flavor that rounds out the chocolate and makes this mix taste much more special than anything from a packet.
Best of all, you can make a big batch in minutes, stash it in the pantry and scoop out exactly what you need whenever a chocolate craving hits.
Why You’ll Love This Hot Cocoa Mix
- Ready in minutes – Whisk everything together and the mix is ready for the pantry.
- Rich and creamy – Powdered milk and cornstarch give every mug extra body, even when you use water.
- Big chocolate flavor – A combination of unsweetened cocoa and dark cocoa keeps the flavor deep and chocolatey.
- A little secret ingredient – Vanilla powder adds extra flavor without adding liquid to the dry mix.
- Works with water or milk – Hot water keeps things easy, while steamed milk makes an extra-rich cup.
- Perfect for gifting – Divide the mix between jars and pair it with marshmallows and chocolate for an easy homemade holiday gift.
Hot Cocoa Mix Ingredients
- Confectioners’ sugar – Dissolves quickly into hot liquid for a smooth cocoa without gritty sugar.
- Cocoa powder – I use unsweetened cocoa plus dark cocoa for deeper chocolate flavor. Dutch-process cocoa works, too.
- Powdered milk – Makes the cocoa creamy enough to prepare with hot water. Whole milk powder is richer, but nonfat works well. For dairy-free cocoa, use a non-dairy milk powder or powdered creamer.
- Powdered vanilla – My secret ingredient for fuller flavor. Powdered vanilla coffee creamer works in a pinch, or add vanilla extract to the finished mug instead.
- Kosher salt – Balances the sweetness and helps bring out the chocolate flavor.
- Cornstarch – Helps prevent caking and gives the finished cocoa a little more body.
- Dark chocolate chunks and mini marshmallows – Optional for serving or gifting. Keep them separate from the powdered mix so it is easier to measure.
For the full ingredient list, measurements and instructions, see the recipe card below.
What Kind of Cocoa Powder Is Best?
I like using a combination of unsweetened cocoa powder and dark cocoa powder because you get classic chocolate flavor with a deeper, more intense finish.
You can use all natural cocoa powder if that is what you have on hand, or substitute Dutch-process cocoa powder for a darker color and smoother chocolate flavor.
If you love really bold hot cocoa, lean heavier on the dark cocoa. For a more classic cup, stick with mostly natural unsweetened cocoa powder.
Why I Add Vanilla Powder
Vanilla powder is the little ingredient that makes this Hot Cocoa Mix taste different from the packets.
Because it is dry, it blends right into the cocoa mix without adding any moisture. The vanilla softens some of the bitterness from the cocoa and makes the chocolate flavor taste fuller and richer.
If you cannot find powdered vanilla, use powdered vanilla coffee creamer or simply add a splash of vanilla extract when you make an individual mug.
How to Make Hot Cocoa Mix
- Combine. Add the powdered sugar, cocoa powders, powdered milk, vanilla powder, salt and cornstarch to a large bowl.
- Whisk. Whisk thoroughly until evenly combined and no streaks remain.
- Sift if needed. If the cocoa or powdered milk is lumpy, run the mixture through a fine-mesh sieve.
- Store. Transfer the mix to an airtight container and keep it in a cool, dry place.
How to Make a Cup of Hot Cocoa
- Add 2 1/2 heaping tablespoons Hot Cocoa Mix to a mug.
- Whisk in 1 cup hot water or steamed milk until smooth.
- Top with marshmallows, whipped cream or chocolate shavings.
- Serve immediately.
My Tips for the Best Hot Cocoa Mix
- Sift out lumps. Cocoa powder and powdered milk can clump, so sift them first if needed.
- Whisk really well. The mixture should look completely uniform before you transfer it to the storage container.
- Keep everything dry. Moisture can make cocoa mix clump, so always use a dry container and dry scoop.
- Stir before scooping. The powders can settle during storage, so give the mix a stir or shake first.
- Use milk for extra richness. Hot water works perfectly well, but whole milk makes the cocoa even creamier.
- Try the stovetop. For an especially smooth mug, whisk the Hot Cocoa Mix and liquid together in a small saucepan and heat until steaming.
Hot Cocoa Mix Variations
- Boozy Hot Chocolate – Add Bailey’s, Frangelico, Kahlúa or another favorite liqueur for an adults-only version.
- Peppermint Hot Cocoa – Add a drop or two of peppermint extract to the prepared cocoa and top with crushed candy cane.
- Mocha Hot Cocoa – Add a little espresso powder to your mug or stir a spoonful of Hot Cocoa Mix into hot coffee.
- Mexican Hot Chocolate – Add ground cinnamon and a tiny pinch of cayenne.
- Extra Dark Chocolate – Use all dark cocoa or Dutch-process cocoa powder.
- Salted Hot Chocolate – Finish the mug with a small pinch of flaky sea salt.
- Extra Vanilla – Add a splash of vanilla extract before serving.
- Caramel Hot Chocolate – Drizzle caramel sauce over the finished cocoa.
How to Store Hot Cocoa Mix
- Store Homemade Hot Cocoa Mix in an airtight container in a cool, dry place for up to 6 months. Keep it away from heat and moisture and always use a completely dry scoop.
- Give the mix a stir or shake before measuring because the powdered ingredients can settle over time.
- I recommend storing the chocolate chunks and marshmallows separately instead of mixing them into the cocoa powder. This keeps the mix easy to measure and the toppings fresh.
Can You Freeze Hot Cocoa Mix?
There is no need to freeze the dry mix. Pantry storage works best and avoids introducing condensation or moisture that could cause the powder to clump.
How to Store Prepared Hot Cocoa
Store leftover prepared hot cocoa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave and whisk well before serving.
I would also update the recipe card to match this section because the current body says 6 months while the card and Notes currently say indefinitely.
What is Hot Cocoa?
Hot Cocoa or Hot Chocolate, Drinking Chocolate or Chocolate Tea is a beverage consisting of melted chocolate or cocoa powder mixed with heated milk or water and sugar. It can be topped with just about anything you like, we love a dollop of whipped cream.
The best hot cocoa (or should I call it hot chocolate…it can get confusing) I ever had was in the chocolate capital of the world, Hershey Park. Yeah, they sell the good stuff there. It’s like melty, liquid, chocolate crack.
And they only have it there in the winter because who wants to be sipping that stuff when it’s 90 degrees in the shade during the summertime. But in the winter, when you just spun around on a ferris wheel in 32 degrees and your face feels like it’s going to crack in half if you try to smile, that’s when you need a big cup full of this molten heaven that is the most perfect homemade hot chocolate.
Homemade Hot Cocoa Mix Gift Jars
Hot Cocoa Mix is one of my favorite easy homemade gifts because you can make a big batch and divide it between jars in minutes.
- Spoon the cocoa mix into an airtight jar, then package the mini marshmallows and chocolate chunks separately in a small bag. Tuck the bag inside the top of the jar or tie it to the outside with ribbon.
- Keeping the toppings separate makes the cocoa mix much easier to scoop.
- Add a tag with these directions: Add 2 1/2 heaping tablespoons Hot Cocoa Mix to a mug. Whisk in 1 cup hot water or steamed milk until smooth. Top with marshmallows and chocolate and enjoy.
How to Make a Hot Chocolate Bar
A big batch of Hot Cocoa Mix makes an easy hot chocolate bar for holiday parties, movie nights or snow days.
Set out mugs, prepare a batch of hot cocoa and let everyone pile on their favorite toppings.
Try:
- Mini or homemade marshmallows
- Whipped cream
- Snowman Marshmallow Hot Cocoa Toppers
- Chocolate shavings
- Crushed candy canes
- Cinnamon sticks
- Chocolate sauce
- Caramel sauce
- Biscotti or cookies
- Bailey’s or another favorite liqueur for the adults
You can also use this Hot Cocoa Mix to make Hot Cocoa Bombs or pair it with a Hot Chocolate Charcuterie Board for an easy holiday dessert spread.
More Easy Hot Chocolate Recipes
- Mexican Hot Chocolate
- Polar Express Hot Chocolate
- Crockpot Hot Chocolate
- Funfetti Birthday Cake White Hot Chocolate
- Hot Chocolate Charcuterie Board
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Hot Cocoa Mix Recipe
Equipment
- 1 whisk
Ingredients
Hot Cocoa Mix
- 2 cups powdered sugar
- 1/4 cup dark cocoa powder
- 1 cup unsweetened cocoa powder
- 2 1/2 cups powdered milk
- 1 tablespoon powdered vanilla
- 1 teaspoon kosher salt
- 2 teaspoons cornstarch
Optional Toppings and For Gifting
- 1 cup dark chocolate chunks
- 1 cup mini marshmallows
Instructions
- Combine the mix. In a large bowl, whisk together the powdered sugar, dark cocoa powder, unsweetened cocoa powder, powdered milk, vanilla powder, salt and cornstarch until evenly combined.
- Store. Transfer the Hot Cocoa Mix to an airtight container and store in a cool, dry place for up to 6 months. Store the chocolate chunks and marshmallows separately, if using.
- Make one mug. Add 2 1/2 heaping tablespoons Hot Cocoa Mix to a mug and whisk in 1 cup hot water or steamed milk until smooth.
- Serve. Top with chocolate chunks, marshmallows or your favorite toppings and serve immediately.
Video
Notes
- Store Hot Cocoa Mix in an airtight container in a cool, dry place for up to 6 months.
- Stir or shake the mix before scooping because the powdered ingredients can settle during storage.
- If you cannot find powdered vanilla, substitute powdered vanilla coffee creamer or add vanilla extract to the prepared cocoa instead.
- For dairy-free Hot Cocoa Mix, substitute a non-dairy powdered milk or powdered creamer.
- Whole milk powder makes a richer cocoa, but nonfat powdered milk works well.
- Natural, dark or Dutch-process cocoa powder can be used depending on the chocolate flavor you prefer.
- Hot water works well because the mix contains powdered milk. Use steamed milk for an extra-rich cup.
- Keep marshmallows and chocolate chunks separate from the base mix for easier measuring and fresher toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hot Cocoa Mix FAQs
Can I use Dutch-process cocoa powder in Hot Cocoa Mix?
Yes. Dutch-process cocoa powder gives the cocoa a darker color and smoother chocolate flavor. You can substitute it for some or all of the natural cocoa powder depending on how intense you like your chocolate.
Can I make dairy-free Hot Cocoa Mix?
Yes. Replace the powdered milk with a non-dairy milk powder or powdered creamer and prepare the cocoa with hot water or your favorite non-dairy milk.
Can I leave out the powdered milk?
I do not recommend simply leaving it out because powdered milk helps create the creamy texture and allows the cocoa to taste rich even when you prepare it with water. For a dairy-free version, use a non-dairy powdered milk or creamer instead.
Why is my Hot Cocoa Mix clumpy?
Moisture or lumps in the cocoa powder and powdered milk are usually the culprit. Sift lumpy ingredients before mixing, whisk everything thoroughly and store the finished mix in an airtight container with a dry scoop.
Should I make hot cocoa with water or milk?
Either works. Powdered milk gives the mix enough creaminess to prepare it with hot water, while whole milk makes an even richer cup.
Can I make Hot Cocoa Mix ahead of time?
Yes. Make the dry mix ahead and keep it in an airtight container in the pantry so it is ready whenever you want a quick mug.
How long does Homemade Hot Cocoa Mix last?
Store the mix in an airtight container in a cool, dry place for up to 6 months. Keep moisture out of the container and always use a dry scoop.
Can I freeze Hot Cocoa Mix?
There is no need to freeze it. Pantry storage works best and avoids condensation that could cause the powder to clump.
Can I double the recipe?
Absolutely. This recipe is great for doubling or tripling, especially if you are making gift jars. Use a large mixing bowl and whisk thoroughly so all of the ingredients stay evenly distributed.
Can I make hot cocoa in the microwave?
Yes. Heat the water or milk in a microwave-safe mug until hot, then whisk in the Hot Cocoa Mix until smooth.
How do I know when stovetop hot cocoa is ready?
Heat until the cocoa is steaming hot, completely smooth and there are no visible streaks of dry powder. Whisk while heating so everything dissolves evenly.
How do I reheat leftover hot cocoa?
Reheat it gently in a saucepan over medium-low heat or microwave it until hot. Whisk before serving because the cocoa can settle as it sits.
What is the difference between hot cocoa and hot chocolate?
Hot cocoa is generally made with cocoa powder, sugar and hot water or milk, while traditional hot chocolate is usually made with melted chocolate. The names are often used interchangeably, especially when talking about homemade mixes like this one.
Thanks for posting this. I used it as a general guide to mix up what we have around the house (King Arthur black cocoa, Droste (dutched) cocoa, Bob’s Red Mill powdered milk, some Oteker vanilla sugar + some confectioners sugar.) Even without marshmallows and chocolate chunks, it made a lovely cup of hot cocoa & I was very glad to make use of what we have already. Thanks again!
Thank you for your comment!
Is there a significant difference if vanilla powder is not used? If so, what do you use for powdered vanilla? Most reasonably priced powdered vanilla has reviews that it is mostly sugar. Pure vanilla seems to be priced at around 15.00 an ounce. That’s a lot of change for something one can use to complete a recipe only twice.
You can use vanilla coffee creamer as a sub for powdered vanilla. it’s not exactly the same but it’s still really good!
Great hot chocolate. Not too sweet, great chocolate flavor. Better than the store purchase stuff.
I would wondering if anyone has tried it with powder coconut milk? I was making it for gifts, and they can all have milk. If you are giving it as a gift you might consider a mini whisk. This would also make a great after dinner and kids in bed drink.
I have not tried that personally. Thank you so much for trying and the mini whisk is a great idea!
Hi Kelly! Could cornstarch be replaced by arrowroot or tapioca powder, since those are thickeners as well?
Sara
Yes, absolutely. You can also use tapioca powder.
Sorry, you did say tapioca powder. 🙂
Can I substitute Splenda instead of powdered sugar for this recipe??
I suppose you could, I can’t say for sure because I’ve never tested it.
How many jars do you get from 1 batch and what size? I would love to give as gifts and will need more than 1 batch of jars, so this info would be helpful when ordering the jars. I can’t wait to try this, it looks so yummy!
It makes about 6 cups (including the chocolate chips and marshmallows called for in the recipe card) so I use 8 or 16 ounce jars (depending on my mood) and then just load them up with extra chocolate chunks and marshmallows to top them off.
Hello! Are you using Dutch processed cocoa?
I use a mix of unsweetened cocoa powder (not dutch) and Special Dark which is a blend.
Do you have a powered milk brand that you recommend?
I usually use Cardinal but I’m not married to it. 🙂
Have you thought of swapping out the corn starch for Instant Clear Gel? Might need some adjustment in the recipe amounts but you wouldn’t have to worry about getting the starch to a specific temperature to get it to activate? I L-O-V-E your combination of cocoa powders; Special Dark is a secret I always keep in my baking pantry. It makes my chocolate bakes super-rich. Thanks for this recipe, it’s amazing!
Forgot your rating…Can I give it ten stars! Keep up the great work
You sure can! 🙂 Thank you so much!
You’re welcome! Thanks for the tip but Instant Clear Gel is hard to find for some readers so I wanted to use something that’s easily accessible.
Umm….. cocoa powder is cocoa powder. There is no “dark” or regular. There is regular cocoa powder and then dutched and then black/ extra dutched powders but that’s it.
You can only delineate between actual chocolate that is not in powdered form by using dark or milk as it is in reference to the milk added to make the couverture. Then there are % of dark cacao depending on the % of cacao verse coco butter in it.
Anyway, while companies may use ridiculous marketing, please use your soapbox to write actual ingredients that exist since the recipe as written makes no sense.
I really hope you actually keep this comment and don’t moderate it away so folks can actually learn something.
That’s actually incorrect. Hershey’s sells a cocoa powder and a Special Dark Cocoa Powder….whether marketing or not, those are the products you find on the shelves and what consumers/readers will find in the stores. I try to keep things simple as most individuals are not as informed in the processing of cocoa powder. It’s a recipe for Hot Cocoa…..plain and simple.
Kellie,
Love this recipe! And in your ingredients, you are right for using the term dark when referring to the Special Dark. It’s a cocoa that falls outside the three main categories of cocoa, being natural, dutched, and black. Special Dark is a combination of natural and dutched, so its not quite as dark as a black cocoa, but its easier to sub out for either natural or dutched because of the way its a blend of the two without having to worry about adjusting your levening agents in baked goods. I have a recipe handed down from my Gran that I put my own spin on, she used natural, I use Special Dark. Its amazing and it works so well in your hot chocolate recipe. Keep up the great work, Kellie. You’re a rockstar!
Thank you so much!
Just wanted to chime in here. I might be misunderstanding, but I looked this up myself, a whiel back; it seems that Hershey’s Special Dark WAS a blend of natural and dutched cocoa, but now it’s purely dutched:
https://www.hersheyland.com/products/hersheys-cocoa-special-dark-100-cacao-cocoa-8-oz-can.html
A lot of people are unhappy about this, but they recently reformulated it, as you can see by the comments on their official product page. :\
I just wanted to let you know since you said you were using it for baking–I think WILL be different for leavening now!
I hope you have a nice holiday, Deb (and everyone else reading this!) 🙂
Thank you so much for the information…..the more you know! 🙂
Thank you Kellie! I appreciate this cocoa recipe and your use of common consumer language. It makes cooking and gifting approachable. I did actually have a dark colored and a light colored cocoa in the pantry. They were from different companies and probably different processes- who knows. They both went in the mix and it’s delicious. Now this fam is on the third batch at least!
Thank you so much! That makes me happy your family loves it as much as we do!