A cold day calls for a mug of hot cocoa, and you don’t need a box of packets to make one.
I have fond childhood memories of hot cocoa, and I’ve tried to create those same warm memories for my own kids. In our home, it’s a staple all through fall and winter, and half the fun is the mix-ins, from candy to marshmallows.
Homemade hot cocoa mix takes about five minutes to stir together, uses three pantry staples, and makes enough for about 15 mugs. Keep a jar by the stove all winter, or tie a ribbon around it and you have a gift ready to go.
Why make your own hot cocoa mix?
Packets are handy, but you pay for every little envelope. When you buy dry milk, powdered sugar and cocoa powder in regular-size bags, each mug costs a fraction of the price. You also get to decide how sweet and how chocolatey it is. Like it darker? Add more cocoa. Watching sugar? Cut it back.
It’s also one of the easiest homemade gifts there is. There’s no baking, nothing to melt, and the mix keeps for months.
Homemade Hot Cocoa Mix
Ingredients
- 2 cups nonfat dry milk powder
- 2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips (optional)
Directions
- Add the dry milk, powdered sugar, cocoa powder and salt to a large bowl.
- Whisk until the color is even and there are no streaks of white or brown. Break up any lumps with the back of a spoon.
- Stir in the chocolate chips, if using.
- Spoon the mix into a clean, dry jar or airtight container and seal it.
- Label the jar with the date and the directions for making a mug.
Hot Cocoa From the Mix
Ingredients
- 1/3 cup homemade hot cocoa mix
- 1 cup hot water or hot milk
- Mini marshmallows or whipped cream for topping (optional)
Directions
- Spoon the cocoa mix into a mug.
- Pour in a little of the hot water or milk and stir into a smooth paste.
- Add the rest of the liquid and stir until the mix dissolves.
- Top with marshmallows or whipped cream, if you like.
Hot water makes a light, classic cup. Hot milk makes it richer and creamier. If you use milk, start with a little less mix, about 1/4 cup, and add more to taste.
Flavor the whole batch
Stir any of these into the full batch of dry mix, or into a single mug.
- Peppermint: Add 1/2 cup finely crushed candy canes to the batch.
- Mexican hot chocolate: Add 1 tablespoon ground cinnamon and a pinch of cayenne.
- Mocha: Add 2 tablespoons instant espresso powder.
- Pumpkin spice or chai: Add 1 to 2 teaspoons pumpkin pie spice or chai spice.
- Extra creamy: Add 1/2 cup powdered coffee creamer, plain or vanilla.
- Dark chocolate: Add an extra 1/4 cup cocoa powder.
Hot cocoa add-ins and mix-ins
This is where the fun starts. Set out a few of these and let everyone build their own mug.
Sweet and creamy
Mini or jumbo marshmallows, marshmallow fluff, whipped cream, chocolate whipped cream, a scoop of vanilla ice cream, a spoonful of sweetened condensed milk, caramel or salted caramel sauce, white, milk or butterscotch chips, dark chocolate shavings, peanut butter, Nutella or Biscoff cookie butter.
Candy and chocolate
Crushed candy canes, peppermint patties, Andes mints, crushed toffee or Heath Bar pieces, mini Reese’s cups, crushed Butterfingers, crushed Oreos, M&M’s, mini chocolate kisses, crushed chocolate-covered pretzels and chocolate-covered espresso beans.
Cookies and crunchy toppings
Graham cracker crumbs, crushed gingersnaps, shortbread or biscotti, crumbled brownies, chocolate wafer crumbs, toasted coconut, chopped pecans or hazelnuts, crushed waffle cones, cinnamon sugar and colored sprinkles.
Spices and flavorings
Ground cinnamon or a cinnamon stick, nutmeg, ginger, cardamom, cloves, pumpkin or apple pie spice, a pinch of cayenne or chili powder, flaky sea salt, vanilla, almond or peppermint extract, orange zest, maple syrup, culinary lavender and espresso powder. Start with a small pinch or a drop or two. Extracts and spices are strong.
Syrups and sauces
Hazelnut, toasted marshmallow, peppermint, vanilla, brown sugar cinnamon, raspberry, cherry, coconut or nonalcoholic Irish cream syrup, chocolate fudge sauce and dulce de leche.
Favorite hot cocoa flavor combinations
Use these as starting points and adjust to taste.
| Flavor | What to add |
|---|---|
| S’mores | Graham cracker crumbs, marshmallow fluff, chocolate shavings |
| Peppermint bark | Crushed candy canes, white chocolate, whipped cream |
| Salted caramel | Caramel sauce, flaky sea salt, whipped cream |
| Mexican hot chocolate | Cinnamon, a small pinch of cayenne, vanilla |
| Peanut butter cup | Peanut butter, chopped Reese’s cups, whipped cream |
| Gingerbread | Molasses, ginger, cinnamon, nutmeg |
| Turtle | Caramel, chopped pecans, chocolate drizzle |
| Cookies and cream | Crushed Oreos, white chocolate chips |
| Black Forest | Cherry syrup, chocolate shavings, whipped cream |
| Coconut macaroon | Coconut milk, toasted coconut, white chocolate |
| Pumpkin spice | Pumpkin purée, pumpkin pie spice, whipped cream |
| Maple pecan | Maple syrup, toasted pecans, cinnamon |
| Chocolate orange | Orange zest, dark chocolate, whipped cream |
| Brownie batter | Fudge sauce, brownie crumbles, chocolate chips |
| Chai | Cinnamon, cardamom, ginger, cloves |
| French vanilla | Vanilla bean paste, white chocolate, whipped cream |
Set up a hot cocoa bar
A hot cocoa bar is perfect for a family movie night, a holiday party or a snow day. Set out four groups: toppings, stir-ins, spices and syrups. Put crunchy add-ins in small bowls and sauces in squeeze bottles or jars. Keep the cocoa mix in a big jar with a scoop, and a slow cooker of hot milk or water on the side. Write a few of the flavor combinations on cards so guests can pick one and build their mug.
How to store hot cocoa mix
Keep the mix in an airtight container in a cool, dry cupboard, away from the stove’s heat and steam. Moisture is what makes it clump, so always use a dry spoon.
Plan to use it within about six months for the best flavor. Dry milk can start to taste stale after that. If you add marshmallows, they go stiff and stale long before the mix does, so pack them separately and add them right before giving or serving.
Tips for the best hot cocoa mix
- Sift if it’s lumpy. Cocoa powder and powdered sugar both clump. If your mix has lumps, shake it through a fine mesh strainer.
- Make a paste first. Stirring the mix with a splash of hot liquid before filling the mug keeps cocoa from floating on top.
- Use hot, not boiling. Very hot milk can scorch. Heat it until it steams.
- Shake the jar before scooping. Chocolate chips and heavier powders settle to the bottom over time.
Give it as a gift
A quart jar holds about 4 cups of mix, so one batch fills a jar with a little left over for you. For a pretty layered look, spoon in the cocoa mix, then top it with a layer of chocolate chips and a small bag of mini marshmallows tucked in at the top. Tie on a tag that says: “Homemade Hot Cocoa Mix. Stir 1/3 cup into 1 cup hot water or milk. Use within 6 months.” A mug and a candy cane make it a complete gift.
Frequently asked questions
Can I use regular milk instead of dry milk in the mix? No. The mix needs to stay dry to keep, so use dry milk powder in the jar. You can always make each mug with hot milk instead of water for a richer cup.
Why is my hot cocoa gritty or lumpy? The mix wasn’t fully dissolved. Stir it into a little hot liquid to make a paste first, then add the rest. Sifting the mix before you store it helps, too.
Can I make it dairy-free? Yes. Swap the dry milk for a dairy-free powdered milk, such as coconut milk powder, and use dairy-free chocolate chips. Make each mug with hot water or your favorite plant milk.
Can I make it less sweet? Yes. Start with 1 1/2 cups powdered sugar instead of 2 cups. Taste a mug and adjust the next batch.
Should I use Dutch-process or natural cocoa? Either works. Dutch-process cocoa tastes smoother and less bitter. Natural cocoa has a stronger chocolate bite.
How long does homemade hot cocoa mix last? About six months in an airtight container in a cool, dry place. Pack marshmallows separately, since they go stale faster.