This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
Is there anything better than a mug of creamy, chocolate-y, hot cocoa to wrap your hands around during the winter?!
Yes there is!
It’s homemade hot cocoa mix!!!
That’s right! This is a recipe for making your very own hot cocoa mix. Once the bulk hot cocoa mix is made, you can effortlessly turn it into a bunch of cups of delicious, warming, hot cocoa!!!
Are you READY for this?!?!
You’re gonna love this homemade hot cocoa mix!!!
It’s super easy to make, only requiring 6 simple ingredients (2 of which, are optional). Once the hot cocoa mix is mixed up, it is so easy to make a cup of hot cocoa. Just add 3 tablespoons of the homemade hot cocoa mix to 1 cup of milk, and whisk while you heat the milk on the stove. Then, you can top your hot cocoa with homemade whipped cream, or marshmallows – if desired. The hot cocoa is warming, creamy, rich in chocolate flavor, with just the right amount of sweetness, and the undertone of cinnamon, and nutmeg for extra warmth and depth of flavor.
Trust me, you will want to whip yourself up a batch of this homemade hot cocoa mix ASAP, so that you can make steaming cups of hot cocoa on repeat, all winter long.
It’s the best way to embrace these cold winter days.
Ingredients for homemade hot cocoa mix
As always, the list of ingredients along with their measurements are listed in the recipe card below. Let’s discuss them here first.
Hot cocoa mix
- cocoa powder – The main flavor of the hot cocoa mix!!! You want a Dutch processed, unsweetened cocoa powder. Use a good quality cocoa powder here, as it is the main flavor of the hot cocoa.
- coconut sugar, or granulated sugar – To sweeten the hot cocoa. I like to use coconut sugar for the extra caramel flavor it provides, but granulated sugar would work well too.
- (optional) cornstarch, or arrowroot starch – The cornstarch helps thicken the hot cocoa while giving it a nice mouth feel without adding any extra fat. You can easily omit it if you prefer.
- ground cinnamon – A warming spice that compliments chocolate so well. Just enough to give it a background flavor, without overpowering the chocolate.
- (optional) nutmeg – Another warming spice that adds another nice layer of complex flavor.
- kosher salt – Just a touch of salt to bring out the flavors in the hot cocoa.
For making the hot cocoa
- milk of choice – Use any kind of milk you like. My favorite is almond milk.
- (optional) vanilla extract – To me, vanilla is essential in any sweet treat, especially chocolate. It adds that unique sweet flavor that’s so good. Of course, if you’re in a pinch, you can easily leave the vanilla out – you will still have one delicious cup of hot cocoa!
Optional Toppings
- homemade whipped cream – This is my topping of choice!!! Perfectly sweetened, creamy, clouds that melt right into the hot cocoa. Another fun trick, is to freeze your whipped cream into little mounds so that you can pop a frozen piece of whipped cream onto your hot cocoa. It’s a great way to use up leftover whipped cream, and it’s fun because it helps to cool down the hot cocoa as it slowly melts into the drink. See my post for how to make whipped cream (+ how to freeze), to make your own.
- marshmallows – Of course, marshmallows are another classic hot cocoa topping that adds a burst of sweetness.
Which topping is your favorite?
How to make homemade hot cocoa mix
Of course, full directions are written in the recipe card below. Let’s give you a preview here.
- Make the hot cocoa mix – all you do is whisk everything together.
- Store the hot cocoa mix – store in an air tight container, or jar.
- Make homemade whipped cream (optional step) – if you want homemade whipped cream to top your hot cocoa with, you will want to make it before you make the hot cocoa. I make extra and use the leftovers on future hot cocoas. Or, freeze the whipped cream into little mounds to put on hot cocoa later.
- Make the hot cocoa – the ratio is 3 tablespoons of hot cocoa mix, to 1 cup of milk. You can scale the recipe up depending on how many servings you want to make. You can easily heat and whisk the hot cocoa in a sauce pan, on the stove top. Or, you can use a milk frother, for even easier hot cocoa making. It heats, and froths the milk at the same time!!!
- Serve – Top your hot cocoa with whipped cream, or marshmallows, if desired, and enjoy immediately.
What is the difference between hot cocoa and hot chocolate?!?
Hot chocolate is made by melting chocolate into milk. It is a much richer, silkier drink than hot cocoa. It often uses whole milk, or cream. It’s decadent and delicious.
If you want a hot chocolate recipe, try my homemade hot chocolate recipe. So Good!
Whereas, hot cocoa is made using cocoa powder.
Store bought cocoa powder often has milk powder stirred into it so that you can make the hot cocoa with just water. Hot cocoa is not as rich as hot chocolate.
The name hot chocolate is often used interchangeably, for both the cocoa powder version, and the the chocolate version that has chocolate melted into it.
While both hot cocoa, and hot chocolate are similar in the fact that they are both hot, creamy, chocolate drinks, the two are actually pretty different in taste. Hot cocoa is lighter, and less rich with still a good amount of chocolate flavor. While hot chocolate is rich, extra creamy, and often extra chocolatey.
That being said, both drinks are equally delicious in their own right.
Is this homemade hot cocoa mix better than store bought?
Yes, I think so.
In my experience, I often find pre-made hot cocoa mix to be overly sweet. This homemade hot cocoa mix is the perfect amount of sweetness. This recipe is meant for dark chocolate lovers. It’s heavy on the chocolate flavor.
Also, not to mention, that when you make your own hot cocoa mix, you can easily customize it to your liking. Don’t like nutmeg? Leave it out. Want more cinnamon? Add more in!
It’s your homemade hot cocoa mix, after all!
What kind of milk should I use to make my hot cocoa?
You can use any kind of milk you like.
I personally use almond milk. But, you could use any other plant based milks you enjoy.
And of course, you can use cow’s milk too.
Can I use water to make my hot cocoa, instead of milk?
No. Not for this particular homemade hot cocoa mix.
This hot cocoa mix does not include any milk powder, therefore, if you mix the hot cocoa with only water, it will lack that milky, creamy taste you associate with hot cocoa.
I didn’t include milk powder in my hot cocoa mix because, it’s not a common ingredient to buy (at least not for me). Also, with milk powder, the hot cocoa mix is not dairy free. I like to keep my recipes easily adaptable for various allergy needs, whenever possible. By being able to choose what type of milk you use to make your hot cocoa, you can easily make it vegan/dairy free.
Plus, I prefer the fresh, real deal when it comes to hot cocoa. I will take mine with non-dehydrated milk, thank you very much!
How long will my homemade cocoa mix last?
6 months.
Technically, it can last indefinitely when stored properly, but the flavor of the cocoa powder, and the cinnamon start to go stale and lose flavor over time.
How many mugs of hot cocoa will I get from this homemade hot cocoa mix?
About 13 cups of hot cocoa.
YES! This is hot cocoa mix in bulk form. It will last you a while!
But trust me, that is a good thing1!!
How to heat milk for hot cocoa
You can heat up your hot cocoa 2 ways.
- Heat it in a sauce pot, and whisk in the cocoa powder mix.
- Add all of the ingredients to a milk frother that heats the milk up, mixes the hot cocoa mix, and froths the milk all at the same time. We absolutely love our Maestri Home milk frother for this job!
A note on sweetness
This hot cocoa mix isn’t as sweet as you would expect it to be from the store bought packets.
In my opinion, it is the perfect sweetness for dark chocolate lover – especially when you add marshmallow, or whipped cream toppings, which will make it a little sweeter. However, if you find that after trying it, you want the hot cocoa to be sweeter, you can simply stir in more sugar to your hot cocoa mix, as you desire.
What can I top my hot cocoa with?
Of course, there is nothing wrong with leaving your hot cocoa plain when you want to keep it lighter. It’s delicious as is.
However, classic toppings are whipped cream, or marshmallows.
While both are delicious options, my favorite is, homemade whipped cream. It adds a level of creaminess that I love.
As I have mentioned before. I like to freeze my leftover whipped cream into dollops, and top my hot cocoa with a dollop of frozen whipped cream.
The frozen whipped cream is fun, it helps to cool down the hot cocoa a little, and it melts slowly into the cocoa.
You can also add a dusting of cocoa powder, cinnamon, or nutmeg on top for an easy way to make the hot cocoa look pretty
Fun hot cocoa flavor variations to try
Of course, the classic, simple, hot cocoa is perfection, on it’s own. But, if you want to mix up the flavors on occasion, you can do that very easily.
- Peppermint hot cocoa – add 1/4 to 1/2 teaspoon peppermint extract.
- Mexican hot cocoa – add a pinch of cayenne pepper.
- Mocha hot cocoa – add 1/2 teaspoon to 1 teaspoon instant espresso powder.
Equipment I used to make homemade hot cocoa mix
Of course you don’t need all of these tools to make this hot cocoa mix. But, they are helpful tools that I use in my kitchen all of the time. (Affiliate links)
- measuring spoons – these are my favorite measuring spoons. The smaller end is ideal for measuring things out of small spice jars.
- measuring cups – a given, but you can never do without a good set of measuring cups.
- microplane – used this to easily grate my fresh nutmeg. Can also use it for zesting citrus.
- mixing bowl – the easiest way to mix all of the ingredients together.
- canning funnel – not essential, but a wide mouthed canning funnel makes transferring the powdery hot cocoa mix to a jar mess free, and easy.
- large jar (for storage) – You can store your hot cocoa mix in any type of air tight container you prefer, even baggies, but I love how good this Weck jar looks on my counter. We need easy access to hot cocoa at all times during the winter.
- Liquid measuring cup – for measuring the milk.
- medium sauce pan – For heating up the milk, and the hot cocoa mix.
- whisk – For whisking together the milk with the hot cocoa mix.
- milk frother – My favorite way to easily make a cup of hot cocoa. I LOVE my Maestri House milk frother. It heats up the milk, mixes the cocoa powder in, and froths the milk so it’s nice and creamy. Hands off, effortless hot cocoa making FTW!!!
Reasons you will always want a jar of homemade hot cocoa on hand
- It’s bursting with chocolate flavor.
- It’s cozy,
- and warming.
- It’s so easy to make
- It lasts a long time
- It’s customizable
- Making a cup of hot cocoa has never been easier.
- It tastes way better than the store bought packets.
- 13 cups of hot cocoa, at your fingertips!!!
More hot chocolate/hot cocoa recipes for you to try
- homemade hot chocolate – (dark chocolate chips are melted right into the milk. Very indulgent)
- Healthy vegan hot chocolate – (This is actually a hot cocoa recipe. It’s made in individual servings, and talks about superfood ingredients to make the hot cocoa healthier. An old recipe, but still very good.)
More Cozy, warm cocktails
- Easy Irish coffee (with whipped cream) – (This is one of my all time favorite cold weather cocktails.)
- Coconut Irish coffee (Vegan) – (My vegan version of an Irish coffee using coconut cream as the topping. A very tasty twist on the original.)
- 7 Ingredient hot toddy – (another favorite warm cocktail for the winter.)
- Slow cooker apple cider – (an old recipe, but very good. I include all sorts of ways to spike your apple cider. So fun!)
Leave a comment, and a rating
Did you make this recipe? It is very helpful for my blog if you leave a comment, and a star rating down below. This helps my recipes be seen by more people. Plus, I love hearing from you. I always appreciate it.
Print
Homemade Hot Cocoa Mix
- Prep Time: 10 mins
- To make the hot cocoa: 10 Mins
- Total Time: 20 minutes
- Yield: About 13 cups of hot cocoa 1x
- Category: drinks, dessert, easy
- Method: mixing
- Cuisine: dairy free, vegetarian, vegan, gluten free
- Diet: Vegetarian
Description
Make a bulk batch of homemade hot cocoa mix to have on hand, all winter long. From there, you can easily whip up steaming cups of hot cocoa, whenever you want!
Ingredients
Hot Cocoa Mix
- 1 cup Dutch processed cocoa powder (unsweetened)
- 3/4 cup coconut sugar, or granulated sugar (see notes)
- (optional): 1/4 to 1/2 cup cornstarch, or arrowroot starch (see notes)
- 1/4 cup ground cinnamon
- (optional) 2 teaspoons nutmeg (freshly grated is best, when possible)
- 1 teaspoon kosher salt
For making the hot cocoa
- 1 cup of milk of choice, per serving (You can use any kind of milk you like, plant based, or cow’s milk) – (See notes)
- (Optional) – 1 teaspoon pure vanilla extract
Optional Toppings
- Homemade whipped cream (it’s really fun to use frozen whipped cream. Learn how to freeze your whipped cream here.)
- Marshmallows
Instructions
- Make the hot cocoa mix – Add the cocoa powder, coconut sugr/granulated sugar, cornstarch (if using), cinnamon, nutmeg (if using), and kosher salt to a medium mixing bowl. Use a whisk to stir until well combined. Make sure there aren’t any lumps left in the cocoa mix.
- Store – Transfer the hot cocoa mix to a large jar, or an air tight container, and store it at room temp for 6 months. Technically it will keep indefinitely, but after 6 months, the cinnamon and nutmeg, especially, will start to loose their flavor.
- Make homemade whipped cream (optional) – If you want to top your hot cocoa with homemade whipped cream (my fave topping), you will want to make the whipped cream at this point, click here for recipe. Add 10 minutes onto the recipe, if making whipped cream. You can even make a larger batch and freeze the leftovers so that you can plop some frozen whipped cream on top of you hot cocoa. It slowly melts, and helps to cool down the drink a little – it’s lovely. Again, see my post on how to make whipped cream (+ how to freeze).
- To make the hot cocoa on the stovetop – Add 1 cup of milk (per serving) to a small, or medium sized sauce pan – the size of the sauce pan will depend on how many servings of hot cocoa you are making at one time. Start to heat the milk on medium high. Add 3 tablespoons of the hot cocoa mix, per 1 cup of milk, and whisk as the hot cocoa mix is being added, to prevent any clumps. Continue to heat on medium high heat, whisking frequently, until the mixture comes to a very gently simmer, and the hot cocoa mix has thickened slightly form the cornstarch (if using), do not allow the mixture to boil. Remove from the heat. Stir in 1 teaspoon of vanilla extract per 1 cup of milk (if using).
- To make the hot cocoa using a milk frother – I prefer making this hot cocoa by using a milk frother (not the hand held kind) , it’s so easy, and it gets so creamy . I have the Maestri House milk frother – love it. To make your hot cocoa using a milk frother, add the 1 cup of milk (my 21 ounce milk frother can hold 2 cups of milk at a time), and set the frother to heat the milk to your desired temperature (we like 160 degrees F). Set the frother to your desired froth level. I recommend using a “medium froth”, or “full froth” setting, and not just a “no froth” setting – the frothing helps to mix the cocoa powder. Start the machine so the milk is frothing. Add the 3 tablespoons of hot cocoa mix, per 1 cup of milk to the frother. Then, add the vanilla (if using). Pop on the lid, and alow the frother to do it’s thing until it’s done. So easy!
- To serve – Carefully pour into mugs and top with homemade whipped cream (fresh, or frozen), or marshmallows, if desired. It can also be nice to sprinkle a little extra cocoa powder, cinnamon, or nutmeg on top for extra decoration. Cozy up, and enjoy immediately.
Notes
Sugar – I use coconut sugar in my hot cocoa mix. You can easily use granulated sugar instead. However, I would not recommend using brown sugar, it has too much moisture in it, so your hot cocoa mix will clump up during storage. If you want, you can use maple syrup instead. To use maple syrup, omit the sugar from the mix. Then when you make the hot cocoa, you will want about 2 tablespoons pure maple syrup per serving of hot cocoa.
A note on sweetness – This hot cocoa mix isn’t as sweet as you would expect it to be from the store bought packets. In my opinion, it is the perfect sweetness for dark chocolate lover – especially when you add marshmallow, or whipped cream toppings. However, if you find that after trying it, you want the hot cocoa to be sweeter, you can simply stir in more sugar to your hot cocoa mix, as you desire.
Cornstarch – Cornstarch adds a really nice and creamy mouth feel to the hot cocoa, while also thickening it a little. It’s how the hot cocoa feels luxurious without being made from heavy cream. However, you can easily omit the cornstarch, if you want.
Milk frother VS stove top – I LOVE my Maestri House milk frother for making this hot cocoa, it makes the milk frothy, and delicious. However, you can very easily make the hot cocoa on the stove top, as instructed above. When I make my hot cocoa in my milk frother, I find I want more cornstarch. When I make the hot cocoa on the stove top, it tends to get thicker easier, so I want less cornstarch, this is why I give a range of amount of cornstarch. How much you might want to use will depend on how you make the hot cocoa.
Milk – You can use any kind of milk you like here. If using a milk frother, like the Maestri House Milk frother that I recommend, I have found Almond Breeze almond milk to really froth up the best, as far as plant based milks go. (At least from what I have tried).
Vegan/dairy free – vegan be sure to use a non-dairy milk. For toppings you can use a store bought coconut whipped cream (or make your own), or omit the whipped cream topping. If using marshmallows, make sure they are vegan, or omit them.
Serving size – This hot cocoa mix makes about 13 servings of hot cocoa. I realize this seems like a lot. But, when testing the recipe, if I made half this amount it got used up way too fast – we couldn’t stop making it! And, my thought is, what is the point of going to the effort of making homemade hot cocoa mix, if it doesn’t last you a while?!
Other fun flavor options – Peppermint hot cocoa: add 1/4 to 1/2 teaspoon peppermint extract. Mexican hot cocoa: add a pinch of cayenne pepper. Mocha hot cocoa: add 1/2 teaspoon to 1 teaspoon instant espresso powder. (This one may require a little taste testing to get the proportion of sweetness to coffee flavor to your liking).
Leave a Reply