This creamy white hot chocolate mix is a dreamy blend of sweet, milky goodness made in bulk, so I can scoop out a cozy mug anytime I like. With white chocolate and powdered milk at its core, it’s rich, velvety, and just sweet enough—perfect for chilly nights, holiday gatherings, or as a thoughtful gift in a jar.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to make and stores beautifully for up to a year. It creates a rich and comforting drink that feels luxurious without requiring much effort. I just add hot milk or water, stir, and I’m sipping something special in seconds. Plus, I get to control the sweetness and richness by adjusting the mix-to-liquid ratio.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 bars (4 ounces each) white chocolate, chilled, roughly chopped
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3 cups (204 g) powdered milk
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1⅓ cups (167 g) confectioners’ sugar
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1 cup (200 g) granulated sugar
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1 teaspoon kosher salt
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hot milk or hot water, for serving
Directions
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I start by placing the chopped white chocolate into the bowl of a food processor and processing it until I get small, even chunks.
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Then, I add the powdered milk, confectioners’ sugar, granulated sugar, and salt to the processor.
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I process the mixture until everything is well combined and has a fairly uniform texture.
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I transfer the mix to an airtight container and store it at room temperature.
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To serve: I add about ¼ cup of the mix to a mug, pour in 8 ounces of hot milk or hot water, and stir until everything is dissolved.
Servings and timing
This recipe takes just 5 minutes to prepare and yields about 5½ cups of mix—enough for approximately 22 servings if I use ¼ cup per mug. Each serving (without milk) comes in at about 156 calories, depending on the brand of chocolate and sugar I use.
Variations
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I sometimes add a teaspoon of vanilla bean powder or a pinch of cinnamon for a twist.
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For a peppermint version, I crush some candy canes into the mix or use peppermint extract.
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To make it extra indulgent, I top it with whipped cream and white chocolate shavings.
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When I want a mocha-style drink, I stir the mix into hot coffee instead of milk or water.
Storage/Reheating
I store the mix in an airtight container in a cool, dry place—it keeps well for up to a year, although I’ve noticed the flavor can fade slightly over time. When I'm ready for a cup, I simply heat up my milk or water until steaming, then stir in the mix. It reheats beautifully if I make a larger batch in a saucepan and want to warm it up again later.
FAQs
What kind of white chocolate should I use?
I prefer using high-quality white chocolate bars over chips because they melt more smoothly and have a better flavor.
Can I use non-dairy milk?
Yes, I often use almond or oat milk for a dairy-free version, and it still turns out creamy and delicious.
Can I reduce the sugar in the mix?
I can cut back on the granulated sugar slightly, but I keep in mind that both sugars contribute to the drink’s smooth texture and dissolvability.
How do I package this as a gift?
I scoop the mix into mason jars, add a ribbon, and include a little tag with instructions for use—makes a perfect holiday gift.
Can I make this without a food processor?
Yes, I can chop the chocolate finely by hand and mix everything in a large bowl—it just takes a bit more effort to get it uniform.
Conclusion
This homemade white hot chocolate mix is one of my favorite pantry staples during the colder months. It’s cozy, customizable, and always ready to go when I’m craving something warm and sweet. Whether I’m curled up by the fire or gifting it to friends, it’s a delightful treat that’s as easy to make as it is to enjoy.
Print
Homemade White Hot Chocolate Mix
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 5½ cups of mix (≈22 servings)
- Category: Drinks
- Method: Dry mix preparation / blending
- Diet: Vegetarian
Description
A big‑batch dry mix for making creamy white hot chocolate by adding to hot milk or water
Ingredients
- 2 bars (4 ounces each) white chocolate, chilled, roughly chopped
- 3 cups (204 g) powdered milk
- 1⅓ cups (167 g) confectioners’ sugar
- 1 cup (200 g) granulated sugar
- 1 teaspoon kosher salt
- hot milk or hot water, for serving
Instructions
- In the bowl of a food processor, add the chopped white chocolate. Process until you have small chocolate chunks.
- Add powdered milk, confectioners’ sugar, granulated sugar, and salt.
- Continue to process until well combined (the mixture should be fairly uniform).
- Store the mix in an airtight container at room temperature (up to one year).
- To serve: In a mug, add about ¼ cup of the white hot chocolate mix. Top with 8 ounces of hot milk or hot water, stirring until completely dissolved. Enjoy!
Notes
- This mix yields about 5½ cups of powder — enough for about 22 mugs if using ¼ cup per serving.
- Using both confectioners’ sugar and granulated sugar helps balance dissolvability and texture.
- Store in a cool, dry place in an airtight container.
- The mix can last up to one year, though flavor may fade over time.
- You can use it in hot water, hot milk, or even coffee.
Nutrition
- Calories: 156 kcal
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