This homemade hot chocolate mix is rich, creamy, and irresistibly smooth. I love how it’s made with simple pantry staples and comes together in minutes. It’s so much better than the store-bought packets and creates a cup of cozy comfort that I can enjoy all winter long. I also like packaging it in a mason jar with marshmallows for an easy and thoughtful holiday gift.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to make and always turns out deliciously creamy. The mix blends perfectly into warm milk or even hot water, and I can easily customize it with flavors like cinnamon, peppermint, or espresso. It’s also a wonderful make-ahead treat for busy mornings or family gatherings. Whether I’m sipping it by the fire or giving it as a gift, this hot chocolate mix always brings a little extra warmth to my day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups powdered sugar
1 cup unsweetened cocoa powder
2 cups dry milk powder
1 teaspoon salt
1 cup powdered coffee creamer (optional, for extra creaminess)
½ cup mini chocolate chips (optional, for extra richness)
½ cup mini marshmallows (optional, for topping)
Directions
I start by sifting together powdered sugar, cocoa powder, dry milk powder, and salt in a large mixing bowl.
Then, I stir in the powdered coffee creamer and mini chocolate chips if I’m using them.
I transfer the mix into an airtight container or mason jar and keep it in a cool, dry place.
When I’m ready for a cup, I heat 1 cup of milk or water until steaming.
I stir in 3 tablespoons of the mix until smooth and fully dissolved, then top it with mini marshmallows or whipped cream.
Servings and Timing
Servings: 12 cups
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Calories: About 120 per serving (based on 3 tablespoons per cup)
Variations
Dairy-free version: I replace the dry milk powder with coconut or almond milk powder.
Spicy Mexican hot chocolate: I add ½ teaspoon each of cayenne pepper and cinnamon.
Mocha twist: I mix in ¼ cup of instant espresso powder for a coffee kick.
White chocolate richness: I blend in ½ cup of white chocolate chips.
Peppermint delight: I crush candy canes and stir a little into each cup before serving.
Storage/Reheating
I store my hot chocolate mix in an airtight container or jar for up to 3 months at room temperature. For gifting, I like to decorate the jar with a ribbon and a small tag with instructions. When reheating, I simply warm up milk or water and stir in the mix again—it tastes just as rich as the first time.
FAQs
Can I use this mix with just water?
Yes, I can! The dry milk powder in the mix gives it a creamy texture even when I use water, though milk makes it extra rich.
Can I make a sugar-free version?
Yes. I substitute the powdered sugar with powdered monk fruit or erythritol sweetener.
How can I make this mix extra creamy?
I use warm milk instead of water and sometimes add a tablespoon of heavy cream or a bit of melted chocolate to my cup.
How long does this mix last?
It stays fresh for about 3 months if I keep it sealed in an airtight container in a cool, dry place.
Can I gift this hot chocolate mix?
Absolutely! I love filling mason jars with the mix, adding a small bag of marshmallows or crushed candy canes, and tying it with a festive ribbon. It’s the perfect homemade holiday gift.
Conclusion
This homemade hot chocolate mix is my go-to for cozy, chocolatey comfort. It’s simple to make, endlessly customizable, and perfect for sharing. Whether I’m treating myself on a cold evening or preparing gifts for friends, this mix always brings a touch of sweetness and warmth to the moment.
This rich and creamy homemade hot chocolate mix is made with simple pantry ingredients and delivers a cozy, chocolatey experience in every cup. Perfect for chilly days or holiday gifting, it’s easy to make, customizable, and far better than store-bought packets.
Total Time:5 minutes
Yield:12 servings
Ingredients
2 cups powdered sugar
1 cup unsweetened cocoa powder
2 cups dry milk powder
1 teaspoon salt
1 cup powdered coffee creamer (optional)
½ cup mini chocolate chips (optional)
½ cup mini marshmallows (optional, for topping)
Instructions
Sift powdered sugar, cocoa powder, dry milk powder, and salt into a large mixing bowl.
Stir in powdered coffee creamer and mini chocolate chips if using.
Transfer the mix to an airtight container or mason jar and store in a cool, dry place.
To serve, heat 1 cup of milk or water until steaming.
Stir in 3 tablespoons of hot chocolate mix until fully dissolved and smooth.
Top with mini marshmallows or whipped cream if desired.
Notes
Use milk instead of water for a creamier drink.
Add instant espresso powder for a mocha version.
Spice it up with cinnamon and cayenne for Mexican hot chocolate.
Swap dry milk with dairy-free alternatives for a vegan version.
