Homemade Hot Chocolate Mix

I’ve examined my life {scary} and when I think of being an expert on certain subjects, I could probably claim to be an expert on raising boys since I have four of them, but every day I’m left with the feeling that, yep, I have no idea what I’m doing. So scratch being an expert on that. I might be able to claim to be an expert on food, but that would only be because I like to eat it, considering the number of epic failures I have in the kitchen on a regular basis. So, again, definitely not a resident expert on food.

However, I can confidently say that I am definitely, certainly, 100% an expert on hot chocolate. I drink a mugful of the delicious drink every day, at least, and I am very, very particular about the kind that I like (has to be deep, dark chocolate, for one). I’ve tried making homemade hot chocolate mix several times but have been seriously underwhelmed.

Until now. I made this mix for teacher gifts this year (packaged in a Christmas-red mug with an instructional tag) and of course in the name of quality control, I had to sample the hot chocolate myself. It is incredible – really, incredible! Creamy, rich, and extremely delicious.

Homemade Hot Chocolate Mix

I can honestly say that this homemade mix is easily as good or better than the kind I buy for my own personal enjoyment. I think the secret is the addition of white chocolate, of which I’m not a huge fan on it’s own, because when finely ground with the other ingredients, it adds a fantastic creaminess to the hot chocolate.

A perfect gift for this season or simply for your own love of hot chocolate, this homemade mix recipe is definitely one to hang on to.

Homemade Hot Chocolate Mix

The Best Homemade Hot Chocolate Mix

Yield: Makes about 20 servings of hot chocolate

The Best Homemade Hot Chocolate Mix

Ingredients

  • 3 cups nonfat dry milk powder
  • 2 cups powdered sugar
  • 1½ cups cocoa powder, dutch-process or natural
  • 1½ cups white chocolate chips or finely chopped white chocolate
  • ¼ teaspoon salt

Directions

  1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
  2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.
http://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/

Recipe Source: from Brown Eyed Baker, originally from Cook’s Country

149 Responses to Homemade Hot Chocolate Mix

  1. sujoomama says:

    Is it really 1/3 cup per glass? I was just wondering….it seems like a lot for 1 cup of milk…I know it IS rich and delicious and fabulous!…..but, it’s finishing off quickly if I’m putting a 1/3 cup per glass and we are having it often! So, either I need to double the batch next time, or my kids don’t get this as often as me! ;)

    • Mel says:

      Hey Sujoo – yep, it really is 1/3 cup; however, I always add a bit less for my kids. They don’t need it as rich and creamy as I do. :) And really, if you like it with less, then by all means, add 1/4 cup or less to each cup – then the mix will last even longer!

  2. Debbie says:

    Divine! Having me a cup right now! This is the best hot chocolate I have ever had. Love it!

  3. Lisa says:

    Thanks so much.

  4. Amber says:

    I found this recipe on Pinterest and added it to my homemade Christmas goodie baskets this year. I personally am not a fan on hot chocolate and I hate white chocolate. However, my husband loves it so as I was whipping up a batch I made him a cup. Of course I had to taste it to know what I’ll be giving out. I took one sip and said mmm that is pretty good, then I kept going back for more sips! It’s so good! Thanks for the recipe!

  5. Jeff says:

    I made this last year with much success and accolades…I made one with cinnamon and cayenne pepper (Mayan) and was totally delish…but the cinnamon didn’t stay “mixed” as it sat. So this year I ordered some flavor oils that I’ll add to melted white chocolate, then let it set back up and add to food processor. We’ll see how that works :)

  6. Bree says:

    Hi Mel! I love your recipes and have several favorites I use on a regular basis (hello Sweet & Sour Chicken!!! :))
    I would love to make this hot chocolate for neighbor gifts this year! I don’t have a food processor but read that a blender can be used. Here is my (possibly dumb) question: do I only put the white chocolate chips in the blender, pulse til they are fine and then add them to all the powdered ingredients and mix well. OR do I put ALL the ingredients in the blender? Thanks in advance!! Merry Christmas!

    • Mel says:

      Bree – that’s not a dumb question at all! I’ve found with this recipe that it helps to grind up the white chocolate before and then add all the other ingredients and blend up all together. Good luck!

  7. Mary B. says:

    This is the best hot chocolate ever!
    I just did a side by side taste test of Alton Brown’s, Jacques Torres’, and your recipe, and yours wins hands down. Perfect amount of sweetness, incredibly smooth – this is what I call a perfect cup of hot chocolate! I suspect the grated white chocolate is what sets it apart.
    Great recipe, thanks so much.

  8. Cassie says:

    I’m thinking of making some of this as gifts and putting it into Archer Farms glass containers (like the Starbucks one, but Target’s brand)… I was wondering if you know the measurement of how much this makes? Like how many ounces it works out to, I’m having trouble thinking of how to figure it out or even how to look on google.

    It sounds reaaally good by the way. I wonder if someone could use the easy melt caramel rounds instead of the white chocolate too if they wanted, I’m not sure if they are too sticky to chop up.

  9. Cassie says:

    Ok, I think I got it.
    1/2 teaspoon = .00520833 cups and then I added that to the rest of the cups, total of 8.00520833 cups in this recipe.
    Divvied by 20 servings, 3.20 oz per serving. The Archer Farms bottles are 9.5 oz each which makes it a little less than 3 servings would fit in each container.

    Sorry for babbling :)

  10. Diane says:

    I feel like I must have done something wrong – I did not love this recipe. It tasted too much like cocoa, and I did use dutch-process. I can’t actually remember if I added both cups of sugar, though I feel like I would definitely notice if I didn’t. I’m going to try adding more sugar (and maybe more white chocolate)… But I’m pretty disappointed because I really wanted to give some to my aunt the other night, but it wasn’t even as good as cheapo store brand to me. I hope I have more success with added sugar…

  11. Diane says:

    It is very likely that I forgot a cup of powdered sugar, and then measured very lightly, because I still added maybe another half cup (I just dumped it in). I added a tiny bit more white chocolate, but that was mostly to make up for possibly being scant with my 1 1/2 cups. And now I’m afraid to try it in water, but in milk it does make a very pleasant cup of hot chocolate. I won’t be ashamed of giving it to anyone. ;-) Sorry about my pregnancy brain… it’s been so bad this past month.

  12. padnerual says:

    Made this today for the first time for the family, and ended up using canned Food Storage Milk that had expired in 2006 and a white chocolate bar from Aldi (that all that was readily on hand) and it STILL turned out fantastic. We experimented with both water and milk and deemed water just as lovely for the younger girls to enjoy. Such a treat for a snow day. Thanks for posting this gem.

  13. padnerual says:

    Made this today for the first time for the family, and–walking on the wild side–ended up using canned food storage milk that had a “best used by 2006″ date and a big white chocolate bar from Aldi (it was all that was readily on hand) and it STILL turned out fantastic. We experimented with both water and milk and deemed water just as lovely for the younger girls to enjoy. Such a treat for a snow day. Thanks for posting this gem.

  14. Trish says:

    Have to tell you…we just ran out of hot cocoa mix and I made this one. I added Ghiradelli white chocolate chips, finely ground to the mix. OH MY GOODNESS! Made it with water and an extra teaspoon of mix. Absolutely divine. Thanks so much for a new favorite recipe.

  15. […] It is currently pouring freezing rain on top of the snow, so it’s another day cooped up inside :(. I’m not one for this cold weather, so I’m posting a typical wrap-yourself-in-blankets-and-freeze post. Hot chocolate sometimes seems kiddy, but still tastes delicious. This hot chocolate mix is a great Christmas gift (mason jar with a ribbon and note), personal treat, or anything else. It can be topped off with peppermint flakes, marshmallows, whipped cream, cayenne (for a little kick) or a dash of instant coffee for a little mocha kick. The possibilities are endless. The recipe makes about 20 cups of hot chocolate, a great amount to share, but feel free halve the recipe. Recipe adapted from http://www.melskitchencafe.com/2011/12/homemade-hot-chocolate-mix-another-simple-gift-idea.html […]

  16. jojo says:

    when you say “cup”, like in ” 3 cups pf powdered sugar “, how big or small is the cup you are talking about? i’m very accurate when it comes to this. sorry lol :)

  17. Lindsey R says:

    To make gourmet hot chocolate:. Instead of white chocolate chips use mint chips or cinnamon chips or butterscotch chips or raspberry chips. Its just white chocolate with flavoring. And the extra flavor source makes it gourmet flavored hot chocolate. I found this out by happy accident when I ran out of white chocolate and was desperate for this hot cocoa. Thanks Mel!

  18. jenifer says:

    Hello Mel,
    Looks like a fantastic recipe. I’ve tried other cocoa mixes and often end up with clumps when I add water, have you noticed any problems in that regard?
    Thanks

  19. Katie Newfarmer says:

    Can you use hot water or powdered milk?

    • Mel says:

      Katie Newfarmer – Both substitutes are worth a try – I usually make it according to the recipe so you’ll have to experiment. Good luck!

  20. Adam Clarkson says:

    How long would batch of this last? How long would it be before it goes off?

    • Mel says:

      Adam Clarkson – I think it could last ok at cool, room temperature (well-covered) for a couple weeks. If you want it to last longer, try freezing it.

      • Caren says:

        I put some in Mason jars and it lasted over a year!

        • Caren says:

          I forgot to mention that I used non-dairy creamer in place of the powdered milk and also almond bark (candy coating) in place of the white chocolate, if that makes any difference in how well it keeps. We just had some the other night out of a batch I made a year ago and it’s still wonderful. It was kept in a ziploc bag inside a canister.

  21. Denise Ames says:

    Can’t wait to try this. Thinking of using assorted flavors of the white chocolate chips too

  22. Yvonne Reese says:

    I just made this with my Cuisinart food processor and it turned into a nice cohesive powder. I made a cup with skim milk and it was awesome. This will go very well with homemade sweets I distribute at Christmas. Thank you for posting this recipe

  23. Bev Ware says:

    Are you using the regular grocery store type powdered milk. I buy the more concentrated powdered milk like you would use for food storage, that comes in a #10 can. I’m wondering if the quantity needs to be adjusted for this type of powdered milk.
    Thanks,

    • Yvonne Reese says:

      I just bought a regular box of powdered milk at Wal-Mart and it worked just fine. I have never used a concentrated powdered milk so I am not sure how to use it with this recipe. I was very impressed with this recipe.

    • Mel says:

      I usually use the dry milk that comes in a #10 can.

  24. Angela says:

    Wow, just made this tonight and it was totally delicious. Nice and creamy without being overly sweet. Thank you!

  25. HR says:

    I find it hard to believe that so many claim this is the “best hot chocolate ever.” I find it incredibly bland and tasteless. Would not ever recommend to anyone or give to someone as a gift. Yuck. Such a waste of ingredients.

  26. Yvonne Reese says:

    I happen to have a great palate and this recipe is better than the canister of Starbucks hot chocolate I threw out so I could have a storage container for the hot chocolate mix I made from this recipe. Maybe HR did not follow the recipe properly or process the ingredients properly? Not sure but I am still giving this as gifts to accompany my baked goods during the holidays.

  27. Shibani says:

    Hi Mel! Just wanted to know how long it keeps? And does it need to be refrigerated? Thanks!

    • Mel says:

      It should keep several weeks stored well-covered in the pantry (and probably much longer depending on how fresh your ingredients are); one commenter said they kept it for a year. Any longer than a month or so and I throw it in the freezer.

  28. Jenny says:

    Hey! Im a hot chocolate lover and i usually make the recipe on the back of my hersheys dark chocolate cocoa box, could i use hersheys dark cocoa instead of Dutch process, i do have both tho just in case.. and how ground up do i want the white chocolate chips? Like fine.. or just chopped, like small chunks? Lol and could i use non dairy creamer instead of powdered milk? Ive never used powdered milk before.. and creamer would keep longer i think.
    Thanks!

    • Mel says:

      Hi Jenny, someone else used non dairy creamer and said it worked great; I haven’t tried it myself. You could definitely play around with the type of cocoa. As long as it is a kind you like, you should be ok. I far prefer this when the white chocolate is finely ground, but that’s just me.

  29. judi says:

    i really dont like white chcolate .can i use chcolate chips ?

    • Mel says:

      You’ll have to experiment, the white chocolate chips don’t give a white chocolate flavor, they just add creaminess, so I’d recommend using them.

  30. Nicole P says:

    Does this have a strong dark chocolate taste? I love, love love hot chocolate too, but I’m more of a milk chocolate gal. Just wondering!

  31. Yvonne says:

    I saw your recipe. It sounds yummy. However, I have a question. Since Powder milk is used, could you not make with hot water for hot chocolate? And wondered has anyone tried it this way and how was the flavor

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