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).
