I love having a jar of this homemade hot chocolate mix on hand. It’s made from pantry staples and lets me enjoy rich, creamy hot cocoa in just minutes.
Why You’ll Love This Recipe
I’ll tell you — this mix is convenient, customizable, and makes a perfectly smooth, cozy cup of hot chocolate every time. It stores well, so I can make a big batch and use it all winter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups dry milk powder (whole or nonfat)
3 cups powdered sugar
1 cup unsweetened cocoa powder (or Dutch‑process)
½ cup powdered vanilla-flavored coffee creamer
¼ teaspoon salt
Directions
In a large bowl, I combine the dry milk powder, powdered sugar, cocoa powder, powdered coffee creamer, and salt.
I whisk everything together until it’s evenly mixed and there are no lumps.
I store the dry mix in an airtight container; it stays good up to about 3 months in a cool, dry place.
To make a cup of hot chocolate: I put ⅓ cup of the mix into a mug and stir in 1½ cups of hot milk (or non‑dairy milk).
Optionally, I top with whipped cream or marshmallows before serving.
Servings and timing
Yield: about 20 servings
Prep time: about 5 minutes
Total time: 5 minutes
Variations
For a richer flavor, I sometimes use half regular cocoa and half “special dark” cocoa.
I can add 1½ cups of finely chopped chocolate or chocolate chips when making the drink to make it even more indulgent.
A pinch of cinnamon, nutmeg, or a drop of peppermint or hazelnut extract can give a fun twist.
For a dairy‑free version, I swap the dry milk powder with a plant‑based milk powder and make sure the creamer is nondairy.
Storage / Reheating
I keep the dry mix sealed in an airtight container and store it in a cool, dry cupboard for up to 3 months.
For leftover prepared hot chocolate, I refrigerate it (once cooled) and drink within 3–4 days.
To reheat, I warm it gently on the stove (stirring) rather than letting it boil, to keep it creamy and avoid scorching.
FAQs
What if I don’t have powdered milk?
I could try substituting a finely powdered nondairy milk (like oat milk powder) or making the mix fresh each time using cocoa, sugar, and milk — but it may not be as smooth or shelf‑stable.
Can I use a different creamer flavor or none at all?
Yes — using a different creamer flavor will change the final taste, which can be fun. Leaving out the creamer is possible, but the mix might be less creamy.
How do I adjust sweetness or chocolate strength?
I simply reduce or increase the powdered sugar or cocoa powder in the mix until it matches my preferred balance.
Can I use water instead of milk when making a cup?
I prefer milk or non‑dairy milk because it gives better creaminess. Using hot water is possible in a pinch, but the result isn’t as rich.
Does this mix clump over time?
It can if moisture gets in. To prevent that, I always use a dry spoon, seal the container tightly, and store it away from humidity.
Conclusion
I find this hot chocolate mix to be a staple in my kitchen — it’s fast, flexible, and comforting. Whether I keep it for everyday enjoyment or gift jars to friends, I know I’ll always have a delicious cup of cocoa ready in minutes.
This homemade hot chocolate mix is a rich, creamy, and customizable winter staple made from pantry ingredients. Just add hot milk for an instant cozy treat.
Ingredients
3 cups dry milk powder (whole or nonfat)
3 cups powdered sugar
1 cup unsweetened cocoa powder (or Dutch‑process)
½ cup powdered vanilla-flavored coffee creamer
¼ teaspoon salt
Instructions
In a large bowl, combine dry milk powder, powdered sugar, cocoa powder, powdered coffee creamer, and salt.
Whisk together until evenly mixed and no lumps remain.
Store the mix in an airtight container in a cool, dry place for up to 3 months.
To make hot chocolate: Add ⅓ cup of mix to a mug and stir in 1½ cups of hot milk or non-dairy milk.
Optional: Top with whipped cream or marshmallows before serving.
Notes
For a richer flavor, use half regular cocoa and half dark cocoa.
Add chopped chocolate or chocolate chips for an indulgent twist.
Try spices like cinnamon or extracts like peppermint for variety.
Use plant-based milk powder and nondairy creamer for a vegan version.
Always store in a sealed, dry container to prevent clumping.
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