Homemade Hot Chocolate Mix
Ditch the storebought hot chocolate mix! This super easy homemade hot chocolate mix is rich, creamy, and makes some of the best hot chocolate ever!
I can honestly say that this homemade mix is easily as good or better than the kind I buy at the store 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, if I’m being honest.
The Reason White Chocolate Works
But white chocolate works in this homemade hot chocolate mix, because when finely ground with the other ingredients, it adds a fantastic creaminess to the hot chocolate.
The Dry Mix is Easy to Make
Making this homemade hot chocolate mix is as easy as throwing everything into a food processor and letting it blend until well combined (and the chocolate is finely chopped).
The key is to get the white chocolate processed as finely as possible. It’s hard to do this by hand, so a food processor or high-powered blender will really help speed up the simple process.
How to Make a Cup of Hot Chocolate
Here’s how to use the mix:
Add 1/3 cup of the cocoa mix to a mug and pour in 1 cup of hot milk or almond milk. Whisk until well-combined and the hot chocolate mix is thoroughly dissolved. Top with whipped cream and/or marshmallows.
This mix works best with milk (dairy or non-dairy milk). Water can work in a pinch, but the hot chocolate isn’t nearly as creamy, and it lacks depth and flavor.
This homemade hot chocolate mix, packaged in a jar or cellophane bag, continues to be one of our favorite holiday gifts to give to teachers, neighbors, and friends.
I’ve heard from so many people over the years that it makes the best hot chocolate they’ve ever had!
FAQs for Homemade Hot Chocolate Mix
Its about 9 ounces of white chocolate.
It makes 20 cups of hot chocolate give or take.
It can stay in the freezer for several months and about 2-3 weeks at room temperature in the pantry.
The food processor is really to grind up the white chocolate into powder, so if you have a blender to grind up the white chocolate, you can just use that.
The Best Homemade Hot Chocolate Mix
Ingredients
- 3 cups (405 g) dry nonfat or whole milk powder (see note)
- 2 cups (228 g) powdered sugar
- 1 ½ cups (128 g) cocoa powder, dutch-process or natural unsweetened (see note)
- 1 ½ cups (255 g) finely chopped white chocolate or white chocolate chips (see note)
- ¼ teaspoon salt
Instructions
- 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. (If your food processor is large enough, ditch using an extra bowl and throw all the ingredients in the food processor at once.)
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.
Notes
Recommended Products
Recipe Source: from Brown Eyed Baker, originally from Cook’s Country
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.
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.
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.
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…
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 🙂
Glad you got it worked out, Cassie – good luck!
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.
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.
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!
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!
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 🙂
Fabulous idea, Jeff! I’d love to hear an update after you try it!
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!
Thanks so much.
Divine! Having me a cup right now! This is the best hot chocolate I have ever had. Love it!
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! 😉
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!
Another fabulous recipe! Loved it! I made it and immediately jarred a gift for my neighbor! Thanks Mel! You are the best!
Love your recipes! I will try this when my batch runs out, but I wonder if you have tried KAF’s version of homemade Hot Chocolate Mix (“Monster Hot Chocolate”). This version is the best I have ever tried and does not contain non-fat dried milk. Please keep the testing and tweaking going…
I used this recipe for wedding favors for my daughters wedding on the 30th of December. We have been enjoying the “left overs” every night. I have used water and also milk. Wonderful recipe and a new family favorite.
Thank you Sharon! 🙂
Katherine, the salt is only to balance the sweetness. No one will notice. I promise.
I just made this to give as a gift and to keep some for myself. I have a new baby (along with two other boys) so I am sleep deprived and forgot the salt! I have already put it together as the gift. Do you think that makes a big difference or can I just skip it? I could always take it out of the package and remix it with the salt, but I don’t want to mess with it if it doesn’t make a big difference. Thoughts anyone?
Katherine – I wouldn’t take the mix out of the bags for the salt. If you could open them and toss in a very slight pinch of salt that would help the flavor but honestly, I think it will be ok.
Thanks for this recipe. I made two batches. One with white chocolate chips, and one with mint chocolate chips. I also sifted the ingredients as well. I’m giving this as gifts to my colleagues. 🙂
I have never commented before, but…wow! A-Mazing! I, too, made this for teachers (and others) and packaged it up without so much as a taste. (Daring, right?) And then I got kinda nervous and thought, “What if it’s bland, boring stuff?” And then I’d mentally counter, “But it just CAN’T be if she says it satisfies her chocolate craving, etc..” So, tonight, while the hubby and kids were gone, I tried the last little bit myself…and WOW! I grew up on the Hersey’s can recipe, so I love the ‘real’ stuff. And this mix is completely and wonderfully satisfying.
I was introduced to your blog via a friend who made your Cashew Granola, and I ooo’d and ahhh’d over it. Often I just read the recipes for fun (great writing!); I’m very glad I tried this one! Thanks!
This is the BEST hot chocolate I’ve ever had!!! So rich and chocolatey….all my child’s teachers are getting this. Thank you!
Hmm, let me first say that my boys love this. I however do not. If your not a fan of powdered milk this recipe isn’t for you. The powder milk over powers the chocolate, and totally ruined it for me.
I made two batches today and put them in mason jar’s for my kids’ teachers. The first batch I made with the white chocolate chips but the second I made with vanilla chocolate chips. It’s yummy! Hubby says next time I should use dark chocolate chips, so we’ll have to see. Or maybe chopped up Andes mint candies? Thanks for the great idea!
Agnes – I’m not sure exactly. The recipe states that in an airtight container, it is good for up to 3 months so somewhere in that time frame (depending on how well sealed it is).
This recipe sounds awesome and I am actually trying it out right now. I just have one question: how long does it store when you put it into a plastic goodie bag (tied with a twos-tie)? Thanks!
Mel to the rescue once again! I made some biscotti to take as a hostess gift, but what good is biscotti without something to dunk it in? I knew you’d have the perfect recipe. I even had to fudge a bit since I was low on cocoa- I used dark chocolate chips to make up the rest. Words of advice: Mix this up in a bag or container first, then process/blend in small amounts. Pretty sure I almost killed my (cheap!) blender when all the chips got stuck at the bottom. Whoops!
I just made this. It is wonderful! I had to make it with water since I used last of milk
in cereal this morning. I can’t wait to try with milk.
Found an idea on Pinterest to make jarred hot cocoa mix, with snowman painted faces on marshmallows stuck in the top. Too cute. But I didn’t like the recipe as it included cornstarch, which confectioners sugar already has in it. Searched some more and found your recipe. Just finished making a test batch and a test cup. It came out great. Yes, like someone else it had a clump of the mixture at the bottom of the cup, but that also happens with packaged mix. I always thought of that clump as a special prize when the cocoa was gone. By the way, I drink raw milk.
Rebecca – the purpose of a food processor (or blender) is to really grind up the white chocolate into a powder.
I have a $25 Oster 12-speed blender. Will that work? What really is the purpose of putting the powdered ingredients in a food processor or blender?
Rebecca – do you have a blender that could do the job?
Oh my Mel! You have done it again. I just finished the best cup of hot chocolate ever! I subbed in stevia for the powdered sugar and only used about 1/4 c. mix and it was wonderful. Thinking of doing this for Christmas gifts or Valentine’s Day.
This recipe sounds very good, but I’m wondering if it’s possible to make it without the food processor. I don’t own one so I can’t complete that step!
Forgot to mention I omitted the white choc as I didn’t have any
This turned out GREAT I loved it!!! I also added about 1 1/2ish cups of non dairy cramer as I love my hot choc nice and creamy. Also I’m going to be making some tags if you would like to add it as a printable I’ll gladly send it to you.
Thanks for the recipe. My grandmother (mother of 10) always made her hot chocolate – out of necessity I believe! She gave me her recipe many years ago, but it was hard for me to scale down to a size I could work with…. I think it had like 5# of dry milk, 1 can of cocoa…etc. Your recipe seems to be quite similar and just the right portion! thanks again
This stuff is fabulous and is going to be in our homemade Christmas gifts for family and teachers. We always keep a bag of this in our pantry and make it with milk or water. We’ve never had issues with any sludgy stuff at the bottom…I do use store-brand powdered milk and I finely grate the Bakers white chocolate squares. Then I food-process all of the ingredients as instructed. Great, great recipe!
Abigail – I don’t know exactly since I’ve never calculated it by weight or measure.
About how many ounces of mix does this recipe make?
Update: I made this with both water and milk, and each was delicious, still a little too sweet, so I will be cutting back on the sugar for the next batch. Usually hot chocolate made with water has a “watery” taste, but not with this mix.
I plan on giving this out as Christmas gifts this year, so I made a small batch to test it out. It is very good, but I found it a little too sweet, and I’m a sweetaholic, has anyone tried it with less sugar, curious to see how it would turn out.
I would say it is pretty fine….well I will just have to try it again! 🙂
Bridget – I believe several commenters said they have used water (read through just to make sure).
Can you use hot water instead of hot milk?
JulieK – hmmm, maybe the brand of dry milk does make a difference. Does it have a super fine texture?
Karin – no, I don’t have printable tags. Sorry!
Do you happen to have printable tags for directions with this?
I never have sludge on the bottom — it dissolves much, much better than the packaged stuff. I substitute powdered coffee creamer for powdered milk and use hot water instead of milk, and it tastes very much like what my mom used to cook on the stove from scratch. It’s WONDERFUL! Oh, and since white chocolate can be kind of pricey, I use the white almond bark that you can get in the grocery store for making candy. Thanks for sharing – SO glad I found this recipe!
Mel, I don’t know, I stirred really vigorously with a spoon one time, and with a whisk another time and got the same results. I used organic nonfat dry milk….maybe it is the brand of milk?
found you via Pinterest