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
331 Comments on “Homemade Hot Chocolate Mix”
What is the best way to store the mix and what is the self life?
I store it in a covered, tightly sealed tupperware-type container. If kept in a cool, dry spot, it should keep for several weeks (and maybe months).
This is the best coca I’ve ever had!
I go to make it next week
I make most of our hot chocolate mix and tried this one because I had a couple bars of white chocolate left in my pantry. The only substitution i made was one cup of powdered coffee creamer (finishing out a container since we never use it except in hot chocolate mixes) for a cup of the powdered milk. It is perfect and won’t last long!
This recipe looks great and I’m really anxious to try it. I’d like to use 1/2 white chocolate and 1/2 semi sweet chocolate to give the mix a richer chocolate flavor. Do you think this would work well or would I end up with a loss of the creamy-ness you mention in the comments?
The white chocolate is really important for the creaminess – if you sub out any of it, the finished mix (and resulting hot chocolate) may not be as creamy.
I used dry whole milk (Nestle’s KLIM), Droste Dutch Processed, XXX sugar, Ghirardelli white cc, pinch salt. Then 1/3 cup mix to 8 oz hot whole milk. Very nice! Was more work than I expected, took longer than I planned, made a ton of mix but . . . worth the effort. I’ll have this all winter (I don’t drink coffee). Thanks, Mel
Hello! I’m so excited to try this for Christmas! Quick question – why do you use white chocolate bars instead of milk chocolate? Would it make a big difference? Thank you!
The white chocolate makes it creamier than if using milk chocolate.
I just wanted to add… I live on a boat in Hawai’i. When we sailed here from Calif, we REALLY enjoyed a cup hot chocolate during the cold nights on the ocean. I put the mix in a Zip Lock bag then in an old Foldger plastic container. It is still delicious, perfectly ground & not clumpy… 1-yr 3mos later… on the shelf. ☆☆When you grind the white chips, toss in some of the dry ingredients so the chips don’t clump…
I mix this with 1-oz Chai Tea mix and 1-oz hot chocolate milk mix. My husband and I LOVE this combo. The white chocolate makes this mix so decadent. I tried with store bought chocolate mix… just not the same.
Question: Why only 20 days in container in pantry? None of these ingredients spoil fast in the pantry?
It is just a guideline – you can keep it longer and see how it fares if you’d like.
I just made a big batch of this hot chocolate mix, it’s so creamy and delicious. This will be my go to recipe from now on.
I made this mix today & used it for a mocha latte. So YUMMY!!! Thanks for the recipe.
Just made this and the whole family agreed it was very yummy! My kids LOVE hot cocoa, so now we know how to make our own.
Hi, I also make my own hot choc mix. I have a lactose allergy so most brands have milk powder in so I can’t have them. I don’t bother with milk powder in my mix, obviously, but add my favourite spices to the mix. Nutmeg cinnamon, mixed spice etc which I vary depending on the season. But if you want to make your hot chocolate the best ever then get yourself a electric milk frother. I then make my hot chocolate mix with boiling water, remembering to leave room for the frothed milk, put my milk in the frother to froth and then put it in the top. I then add grated choc or marshmallow of course. I am due to make a new batch of hot chocolate mix soon so I will try adding white chocolate to the mix, thanks for the post. xx
Why leave a review if you aren’t reviewing the actual recipe? All you did is list your recipe and then left 4 stars. You shouldn’t rate a recipe unless you actually followed the recipe.
This mix is amazing! I have tried other homemade mixes in the past and they just did not live up to the store bought version. I love that I can pronounce all the ingredients. I think it tastes great even with water, but I do cut the water to 6 oz rather that a full cup.
Such an easy recipe to follow and make. I am never buying store bought hot cocoa again. This is excellent! I halved the recipe but am regretting doing it-I’m going to run out of this mix in no time. Thank you for an amazing recipe!
Big fan of all your recipes!! So so good! We made a bunch and put it in the crock pot to sip on all day for New Years.
I made this today but made the substitutions. I mixed my cocoa powder half and half with Ghirardelli dark, I used 1 cup white chocolate chips and 1/2 cup chocolate espresso chips and I added 1 cup mini marshmallows. Yum!
Thank you.
This mix is amazing! We set up a “Make Your Own Hot Chocolate Mix” station at my daughter’s birthday party this weekend, and every child got to scoop out and mix all the ingredients (plus some holiday sprinkles) in a little 2-3-serving-size container that they could take home. The kids had a blast! And the mix makes the best hot chocolate my family has ever had. Thank you for this great recipe! 🙂
The recipe is great, The only change I made was to use white chocolate powdered mix(Amazon).
It’s been a while since this comment, but…..Did you use the same amount as stated in the recipe?
This is by far the best hot cocoa recipe I have had. I used Nestlé Nido dry whole milk powder (the only whole milk powder I could find) and Rodelle Dutch baking cocoa. I also used Guittard white chocolate chips. I followed the recipe to a T EXCEPT I added 2 teaspoons of corn starch because I read that it makes it really creamy. We used milk, not water when making a cup of it.
This was very flavorful, the perfect amount of sweetness and chocolate. It was so creamy and delicious. My whole family loved it and we made 9 jars to gift to teachers and friends for Christmas. AMAZING!! I will NEVER buy store bought cocoa mix again.
Making this for Christmas gift jars for my adult children. This is super tasty. I didn’t have the white chocolate so I left it out. Added about 3/4 cup more powered sugar and it’s perfect.
Oh yes I made this about 3 times last winter. This is it! This is the best hot chocolate recipe ever! Thanks! This time I’m going to try make it with sugar free chocolate.
Okay I tried to do sugar free. But it’s really dark. I used sugar free chocolate chips. And my daughter does not like dark chocolate. So I went ahead and added the white chocolate. And it lightened it up a bit. Instead of sugar I used powdered erythritol. 1 to 1 conversion. So this is a less sugar hot chocolate mix . It’s not an exact match, but it makes me feel better about having hot chocolate everyday.
I see there is a Ghiradelli Sweet Ground Powder White Chocolate flavored on Amazon. Have you tried that in the hot chocolate mix? Would you recommend it?
I haven’t tried it, Nancy…but it might be worth experimenting!
This is THEE best homemade cocoa mix on the planet! I prefer it to any store bought mix! I like to use milk chocolate instead of white. Just a personal preference. Mel, I love your blog and your site is in my top 3 ‘go-to’ sites for recipes! Thank-you.
Thanks so much, Laurie!
Worst hot chocolate I’ve ever tasted. Watery and tastes like dark chocolate.
Mel, I know you have been updating some of your recipes to include weighted ingredients (which I love!). Wondering if we could put this one on the list? I make this every year for friends for Christmas! 🙂
Yes! This one should be updated very soon!
I made a sample batch today – this is the best hot chocolate mix I have ever made! I added one teaspoon of freeze-dried instant coffee granules, which added a boost to the chocolate flavor. It is delicious! I will be making this for friends for Christmas gifts!
If I wanted to make this into Mexican hot cocoa what would I add?
I’m not sure; I haven’t tried that. You might try googling a Mexican hot chocolate recipe and see how it compares and go from there.
add some cayenne for the spice.
Hi! To make it Mexican hot chocolate, add a dash or two of chili powder and cayenne pepper <3 Maybe also don't use white chocolate in it, since Mexican hot chocolate is made with dark cocoa and such. I'd make sample batches and try it with the white chocolate, and then with less white chocolate to your preference.
This recipe is very good and satisfied my winter time cravings! I found it to pair very well with my homemade peppermint marshmallows. Keep up the good work!
To make hot chocolate mix creamy, add corn starch
Hi! I am wondering if this could somehow be layered in a 1 quart mason jar to make a pretty gift? Does the chocolate need to be ground? If you scaled this down to fit how would you do it or would you? Thanks 🙂
This mix really does benefit from being mixed/ground because the chocolate needs to be finely chopped.
Mel. I usually love your recipes but was seriously disappointed with this. I ordered the milk you recommended and got the white chocolate you recommended and it was bland with a weird after
Taste. Any suggestions? I have no idea what I did wrong. How could this recipe go wrong? What kind of cocoa powder did you use? I seriously love hot chocolate and was so excited for this.
Hi Natalie – sorry to hear this – what kind of cocoa powder did you use? I usually use half Hershey’s cocoa powder and half Dutch-process cocoa powder.
I used one I got at Costco an organic one. It is pretty dark. I bet that was it now that I think about it. My local winco stopped carrying the Dutch process chocolate. Do you have a brand you like? I usually have
e Hershey’s on hand. I will try it again.
Thanks for replying.
I used an organic one from Costco. I bet that was what it was now that I think about it. I will give it another try! Thanks! I always have Hershey’s on hand. Do you have a brand of Dutch process you like?
I’ve bought so many brands over the years – i like the one from Trader Joe’s as well as Droste.
This is by far the best hot cocoa recipe I have had. I used Nestlé Nido dry whole milk powder (the only whole milk powder I could find) and Rodelle Dutch baking cocoa. I also used Guittard white chocolate chips. I followed the recipe to a T EXCEPT I added 2 teaspoons of corn starch because I read that it makes it really creamy. We used milk, not water when making a cup of it.
This was very flavorful, the perfect amount of sweetness and chocolate. It was so creamy and delicious. My whole family loved it and we made 9 jars to gift to teachers and friends for Christmas. AMAZING!! I will NEVER buy store bought cocoa mix again.
Mel. I usually love your recipes but was seriously disappointed with this. I ordered the milk you recommended and got the white chocolate you recommended and it was bland with a weird after
Taste. Any suggestions? I have no idea what I did wrong. How could this recipe go wrong? What kind of cocoa powder did you use?
I wanted to try something less ‘canned/fake’ tasting for hot chocolate, and wow – this did not disappoint. I cut it down to 1/3 of the recipe, just in case, but definitely didn’t need to! I will be adding this to regular and boozy hot chocolate bombs – thank you so much for the recipe!
Can you leave out the milk powder if you are making the coco with milk instead of water?
I recommend still adding it – leaving it out will make the overall hot chocolate less creamy.
How long is it good for if I made a big batch?
You can freeze it for several months, but well-covered, it can stay at cool room temperature for a couple of weeks.
Made this last week and it is fantastic! I’ve been experimenting with a few different hot cocoa mix recipes and this one was my favorite. Definitely a keeper!
So good! Love it. Makes a very thick and delicious hot chocolate!
Delicious…the white chocolate certainly makes it richer! Thanks!!
Does NIDO Instant Dry Whole Milk from Nestle work well for this recipe?
I haven’t tried that brand, but you can definitely try!
I used Nido and it worked well!
Do you think this recipe would work well with Peppermint Bark, in place of the white chocolate?
Certainly worth a try – sounds yummy!
I made the recipe using regular almond bark instead of the white chocolate and it’s SO good!
I had three bars of Lindt intense orange dark chocolate that I used and it was delicious.
Hi I have been looking into making my own mix and this looks incredible! Is there a reason I have to use powdered sugar tho? Before I saw your recipe I was just going to put some of my pure cane sugar into my small coffee grinder and powder it that way but is there a different reason for it? Also my Mom-in-law says she puts in a little instant coffee when she makes a cup so I bought a little jar of instant espresso I’m going to try! I’ll have to let you all know how it goes. 😛
Yes, you could probably grind granulated/cane sugar and use that (powdered sugar helps the mix dissolve easily into the milk when making hot chocolate).
Delicious! Big hit! Wondering how substitution of dark chocolate instead of white would work?
The white chocolate helps with the creaminess factor (and a bit of sweetness) so I think adding dark chocolate would amp up the chocolate flavor but lessen the creaminess.
Has anyone used this in a hot chocolate bomb? Worried it may be too chocolatey with the added white chocolate inside…
I think if you wanna make a chocolate bomv, check how much chocolate the sphere actually uses and minus that from the white chocolate amount in the recipe. But that’s only my hypothesis since I want to make choco bombs as well as christmas gifts
How much of each coco did you use? I have the Majestic cocoa and Hershey’s unsweetened cocoa. Did you use equal parts for the 1.5 cups or more of one than the other? Thank you!
I have the powdered milk from the cannery. Do you think that would work well or should I pick up whole milk powder?
It works *ok* but there’s a bit of an aftertaste that I don’t get if using whole milk powder.
How shelf stable are these ingredients?
I plan to seal them in Ball jars and need to know when they could possibly deteriorate.
I’m honestly not sure. We keep this mixed up in our pantry for a month or so at a time.
“I’ve examined my life…..”
Great.
I really just want a good hot cocoa mix recipe, it doesn’t need a story.
I guess that’s the benefit of being able to jump on down to the recipe! I’ve examined my life and don’t feel the need to force anyone to read (or pay for) what I have to say. 🙂
That’s a bit rude … almost every recipe on the internet has some type of beginning to it then the recipe itself. Amazing recipe by the way:)
Welcome to the internet, Ed.
Hey Ed…..go buy a cookbook and find a recipe then. I LOVE reading a story 🙂 Thanks Mel for putting your precious time into coming up with and putting this recipe out for all of us ungrateful people. YOU GO GIRL!!!! IT’S AWESOME!!!
It must have surely taken you more time to scroll to the bottom and type out this comment than it would have to simply scrolled straight to the recipe, but thanks for being such a grouch on a hot chocolate recipe (I wish I could roll my eyes here)
It’s called a blog. If you just want a recipe, head on over to myrecipes.com or cooks.com. But this is Mel’s personal site where she may write whatever her heart feels. Yeah, I personally skip by the preface and jump down to the recipe as well. But by no means is there a need to be rude to the author.
Thanks Mel, I can’t wait to try out this recipe! I plan to try using half white chocolate and half dark chocolate 😛
This is truly the best hot chocolate mix! I used suggested ingredients such as Judees whole milk powdered and Droste Dutch Cocoa -made some with Bensdorp which I loved even more than the Droste, also shaved the Ghirardelli white cooking chocolate bars as suggested. Delicious! Thank you!
It’s not dissolving very well. What did I do incorrectly? I used Peak powdered milk. And mixed in warm milk for my cup. It’s a bit chocolately for my personal taste but my kids loved it. I bought a large white chocolate bar and it wasn’t enough. I may add a bit more powdered sugar to fit my personal taste. I should have halved the recipe to make sure it worked well for us.
Awesome taste! I used white chocolate chip by Nestle since this ghirardelli were out of stock. I am curious how much or how many oz of girardelli White Chocolate baking bar you use for mix? I want to try this next time. Thank you!
I use about 9 ounces
Great recipe. I made it using Anthony’s Dutch process cocoa powder only, instead of a mix of cocoa powders, and it was the richest chocolate taste I’ve ever had in hot chocolate. For my second batch, I used 3 cups of Anthony’s confectioners erythritol instead of 2 cups confectioners sugar and it was every bit as amazing as the original batch.
My adult daughter loves my homemade hot cocoa. I was looking for an instant cocoa mix recipe that would taste like my hot cocoa that I could give her. We like ours dark, salted, and lightly sweet. This recipe was perfect! It simply melted into my heated milk, no powder lumps to mash against the cup!
I used dark chocolate chips, and powdered 1/2 tsp salt before adding it to the mix. I thought that would keep the salt from settling to the bottom of the container.
I can’t wait to give a jar to my daughter for Christmas! Thank you for the recipe!
Is there a big difference if you forget to out the salt in… ?
It should be ok…you can stir in a tiny bit of salt after the mix is made.
I love this recipe! It’s sooo much better than store bought and a lot less sugar. I love baking with and only with Ghirardelli chocolate, but I never heard of the Majestic cocoa. I bought some from amazon and I LOVE it! I actually used more of the majestic cocoa than the regular cocoa. Maybe next time I’ll use all majestic cocoa. It’s sooo yummy . I’m back into drinking hot cocoa now! I might grate the white chocolate bars next time.
Thanks for a great recipe!
I have made this for the last two years and have enjoyed it exactly written in the recipe, however if you want to try some really spectacular; add 1 1/4 cup of the Andes Creme De Menthe bits into the food processor! I agree making it with milk instead of water is what the quality of ingredients should be paired with. After all…why would you spend money for n premium ingredients and use water!
I like the idea of using the mint chocolate candy n the mixture! I’m going have to try that!
I’m not sure what I did wrong but mine tastes so bland. I did make it with water, I’ll try it with milk and see if that makes a difference. The only reason I gave it 2 stars is because it’s not what I thought it would be and I’m willing to take the blame! LOL
I’ve made mine as listed but add is 50/50 with water and it’s the best! Afraid to try it with milk as I may never enjoy it with water again.
Can you tell me how many of the 4 oz white chocolate bars you use? Just want to make sure I buy enough at the store.
You’ll want about 9 ounces total (but can probably sneak by with two 4-ounce bars).
This is fabulous. I gave my friends a cup after our walk this morning and it passed the taste test. Can’t wait to give this as gifts.
This looks wonderful and I plan to try it for a homemade Christmas gift. Question: Have you experimented with any additions to make, for instance, Mexican hot chocolate (with a chili kick)? Chocolate mint? OK, I could experiment myself but I thought you might save me the time…
I haven’t, sorry!
When you say it makes about 20 cups, do you mean 20 servings or 60 servings (based on your recommendation of 1/3 cup per serving)?
It makes 20 servings (in total, the mix makes about 8 cups).
???Has anyone tried adding malted milk powder to this mix? How much would you add for for a subtle malt taste?
I ended up using one cup of malted milk powder to replace one cup of milk powder, so 2 c of milk powder plus 1 c of malted milk powder. It tastes great. Yum
what can I substitute the powdered milk for? I
Delicious. Tried it with water, and was disappointed – not very creamy. Tried with milk and was absolutely delicious! I used Nestle Nido – powdered whole milk from Amazon, and a mixture of Dutch process and Hershey’s cocoa powder, and chopped up white chocolate chips. Definitely a keeper!!!
Which Ghirardelli cocoa powder do you use?
I’ve used their unsweetened cocoa powder and their majestic cocoa powder.
Do you have nutritional information for this recipe?
I don’t – sorry!
Not enough sugar.
Needs at least a cup more.
I don’t have milk powder in the country where I live. Could I substitute that for baby formula powder? Thanks a
Oh wow, I’m not sure. You’d have to experiment!
I just wanted to say that this makes THE BEST hot chocolate ever! I discovered this recipe a couple of years ago and it’s been life changing. I keep some of this mix on hand at all times throughout the winter. It has completely ruined me to all other hot cocoa mixes – none compare. Thank you for this amazingly delicious recipe!!
Would a regular white chocolate bar, such as Lindt, work?
Yes I think so!
You have saved the day once again for ideas on coworker/neighbor gifts, you genius. I was wondering if you’ve posted a label printable somewhere before I try to be crafty on my own.
Not for this mix…sorry!!
Honestly I love baking and I honestly do not need all the unhealthy treats I love, so I went with making my favorite cold weather drink. I used non fat dry milk along with Hershey white chocolate chips. I used generic brands for everything but the chocolate and it still tastes amazing.
Happen to have weight measurements for this recipe?
I don’t, but I should, darn it! I’ll weigh the next time I make it and update the post. I know for sure the powdered sugar is 8 ounces, and the cocoa powder is right around 5 ounces and the chocolate chips are 9 ounces…I just don’t know the weight of the powdered milk.
If I am partial to dark chocolate, will I like this?
If you use Dutch-process cocoa, it will have a richer, darker flavor.
How many pints does this recipe make ?
It makes about 20 cups of hot chocolate give or take.
Mel, I made this mix the last 2 winters and gave jars as gifts. Everyone who had it raves about it being the best mix they have ever had. I agree. My husband just asked me to make more as winter is setting in,. Thanks for sharing this wonderful recipe. The addition of the white chocolate (which I hate) really makes a difference in the creaminess.
Thanks, Sally! You are going to be quite famous for giving this out as gifts!
Sorry if this has already been asked, but do you have a weight measurement for the white chocolate?
Right around 9 ounces.
I have a canister of Ghirardelli powdered white chocolate and was wondering if it would be an OK substitute for the solid bars? How much would you suggest? Thanks!
I don’t know for sure since I haven’t used it personally, but sounds like a fun thing to try. I’d probably use 1 to 1 1/2 cups??
Thanks Mel! I will try that. I will also make it as written too so I know how it should taste There’s no such thing as too much hot chocolate mix. 🙂
I have a recipe that is very similar to this, also using whole milk powder which, in my opinion, really makes the recipe. I include Ghirardelli’s white chocolate powder, and it’s terrific. I can’t remember how much I use, and can’t find the recipe at the moment, but I would guess that using the same amount that she lists for white chocolate would be fine, try adding it slowly and sampling it till you like it.
I love hot chocolate I tried to make my own mix a couple different times it always turns out very bitter and bland not very sweet. most of the recipes were equal parts of dry milk(I used nestle) and powdered sugar and then half cocoa powder(use 2/3c). I’ve never added chocolate chips wondering if u have any tips
to make it sweeter. I actually like Swiss
Miss pks but really want to make my own but trying to salvage what I’ve made but it’s bitter!
So in your notes it says you use both unsweetened cocoa powder AND Dutch chocolate or dark chocolate cocoa powder too?
Yes, I use a combo of both of those, but you can use all of one or the other.
Judees whole milk is no longer available on amazon any other suggestions?
I’ve used this brand, too: https://www.amazon.com/American-Whole-Powder-Hormone-Gluten/dp/B01D4VO58E/ref=sr_1_3_a_it?ie=UTF8&qid=1513182965&sr=8-3&keywords=whole+milk+powder
Nido by Nestle’s is the international brand found in third world countries, and is readily available on Amazon, but I see that the Hoosier Farm brand is just as cheap. Non-fat milk powder is a rarity in the third world, where calories are harder to come by, but here in the US we are used to non-fat milk powder. The full cream milk powder really makes it taste rich!
When making this home made hot chocolate, it was for a diabetic friend. I had tried many and they were just awful. I tweaked the recipe from Mel’s Kitchen Cafe and it was absolutely perfect. I substituted the two cups of sugar for two cups of no name sweetener (from Superstore in the yellow bag), I used half powdered milk and half non dairy creamer, and instead of using white chocolate, I grated dark chocolate very fine and added it. I also put a few drops of vanilla into the powder, mixed everything together and then put it through a blender until it was very fine with no lumps. I added mini marshmallows to each of the jars I made and shook them good before sealing them. This was the most amazing hot chocolate mix ever!!!
Non-dairy creamer has quite a bit of sugar in it, so I don’t know that it’s the best choice for a diabetic diet. You’re better off using the full cream milk powder, as that has more fat, which is low-carb, rather than the sugar that is used to replace the fat, flavor-wise, in the non-dairy creamer. I’m pre-diabetic myself, so I’m finding the pitfalls of learning to eat low-carb!
What does the white chocolate add to the flavor? I hate white chocolate. Will it be very different if I leave it out?
I’m not a white chocolate fan, either, Jamie – but it adds a delicious creaminess to this mix.
Thanks Mel! I am someone that really only eats sweets if it involves chocolate. And white chocolate doesn’t count lol. I think I’ll give it a try.
I need to make this in bulk for a school fundraiser to serve. Any suggestions? If I add more dry milk Can I get away with not using milk and just add water?
That’s a great question, but the times I’ve made it with water, it hasn’t been as rich and creamy. I’m not sure adding more dry milk is the answer (I’m afraid it would overpower the taste of the chocolate). You might be better off searching for a homemade mix recipe that tastes great when mixed into water! Good luck!
I ordered heavy cream powder and added a 1/2 cup to the mix. No need to heat milk now. It’s amazing.
If I don’t have a food processor, can I just use white mini chocolate chips in the mix? Or would they blend up in a blender?
I’d probably try a blender rather than leaving them whole.
Thank you!
As always, a great recipe!
It is similar to one I make – the whole milk powder is a must! I use Droste or Valrhona, and Ghiradelli White cocoa powder. That is me being lazy!
When using as a gift, I put in a bunch of the mini marshmallows (they come in a plastic container)., and real chocolate jimmies.
Yummy!
Happy cooking!
My husband is on a work trip and we were just doing our nightly catch up call when he said “can we just take a minute to read mel’s hot cocoa recipe?” So he read it aloud to me and we bonded over our equal appreciation for you and love for your delicous recipes! Keep cookin’ Mel! Thank you for all your time and efforts, hope you had a wonderful Thanksgiving!
Haha, you make me laugh Rachel!!
How long do you think this stays good for after you make it?
It can stay in the freezer for several months; probably about 2-3 weeks at room temperature in the pantry.
Okay, don’t judge me, but we have had ours sitting in our pantry for about 6 Months and we just had a cup last night! It was still delicious!
Haha, no judging!!
How much of a difference in flavor is there between whole milk and nonfat milk versions of this recipe?
It really depends on the brand of milk powder you use; but I far prefer the whole milk version (creamier and better flavor).
Thank you so much for this recipe! I’ve tried many recipes. This is definitely a keeper!
So good…we have a hard time using the store bought stuff now, this is so much more creamy & rich & has much better chocolate flavor
This is soo good & very easy to make, my son loves sweets but he always asks for his hot chocolate now (we had a taste test of 3 home made hot chocolates & this was his). It keeps a long time in an airtight contrainer. I love that it is in bulk so its easy to make it whatever strength you like.
We made these for teacher gifts this year and you’re absolutely right: we will never buy packaged mix again! We wound up only using 1 cup of powdered sugar and found it plenty sweet for all of us, including my kids. So it makes less in the end, but less sugar is always a good thing!
Last year I wasted a lot of $ on dry milk and coco trying to make homemade hot cocoa. This year I made yours. I am extremely picky about my hot cocoa, extremely. This was DELICIOUS!!!! I even like it mixed with hot water. A little messy to make with all the powders, but so worth it! Thank you Mel!
When you say dry milk, are you talking about the fine powder non-instant type or the granulated instant kind? Seems like it would make a big difference. Thanks.
I use the powdered dry milk.
Oh my this was gorgeous! My 10-yr old just made a batch cuz we ran out of the store bought stuff – which I’ll never be buying again! Even though it was +43 here yesterday and pretty darn hot today, she’s been bugging me for hot chocolate! Thank you for this!
Haha, I’m glad I’m not the only one who drinks hot chocolate year round! 🙂
I’m sitting here drinking my green smoothie, drooling over these photos and this homemade hot chocolate mix. I will definitely try this very, very soon. Looks so yummy!
Mel, I just whipped up … 5 Batches of this this morning!!! I love this stuff so much and literally feel a little crazy every time I run out…. I pretty much drink it every single day … Nearly year round !! Just one of the many things you have introduced me to that help me get thru my crazy days. Just knowing I’m all stocked up on it again for awhile lowers my stress level. As, always, THANKS
This was a huge hit with my kids! Thanks for the idea…also giving some away in a White Elephant gift exchange this week 🙂
Okay…..I have tried many hot cocoa mixes on Pinterest and have been disappointed but this one? SO GOOD!!! I didn’t even bother to put the white chocolate chips in the food processor and they still melted in my hot cocoa.
I had purchased a lot of powder milk, organic cocoa and organic powdered sugar for another recipe but I didn’t like it so I thought I would try this recipe and was pleasantly surprised! I now have my recipe for gifts this year.
Try this one folks and you will NOT be sorry!
I’m making 10- 64 oz canning jars of this and wonder how much each recipe makes. It will be 640 oz total.
I’m not sure, Brenda – I’ve never measured the full amount but you could add up all the dry ingredients in the recipe to get an approximation.
I doubled this recipe and got about 4 qt jars full.
Made this today- and I think it is probably because I used dutch process cocoa powder- but I had to add another cup of sugar to the mix because it was just a little bitter still. I ground up my own sugar for that 1 cup because I was out of powdered sugar after using it all in the mix. I love rich chocolate, and even 1/3 cup of mix was a bit much for me on top of powdered milk AND milk base. Other than those changes, this is the best homemade hot chocolate mix I’ve ever had. When I do big batches for parties I just go for part Milk/Cream and a mix of straight up millk and semi-sweet chocolate. That’s really all it takes if you don’t want an instant cup.
Will it make much of a difference if I use regular unsweetened cocoa powder or do I need to use dutch process?
Ps. I loooove your blog! Every recipe I’ve ever tried has been terrific!
Thanks, Laura! I’ve made it both ways – you can use unsweetened cocoa but the flavor is a bit richer/deeper with Dutch-process (delicious either way though).
This sounds great! Lame question but what is your top recommendation for a store bought mix if I am in a pinch.
Is it bad that I don’t really have one? I use Stephens sometimes if it’s on sale (but don’t love the long list of unpronounceable ingredients). I’ve also used the mix from Thrive (thrivelife.com) and it’s pretty tasty.
I was just wondering if I wanted to make a large container of the Coco and Stevia what would be the ratio? Don’t know if you would know or not.
I’m not sure since I’ve never made it with stevia. Sorry!
Please can you tell me roughly how long this would last if I made it and stored it in a jar with the lid on? Going to make some for Christmas gifts and want to make them sooner rather than later but don’t want it to be done too early and not taste good!!
Thanks
I made a HUGE batch last year and it’s almost gone now and still tastes fine!
Hi Mel,
Do you use unsweetened or sweetened cocoa powder?
Natural unsweetened.
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
Some people use this in water but I find it’s much creamier/richer when used with milk.
I make mine with hot water and it is so good!
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!
No, I think this is more on the milk chocolate/semisweet spectrum rather than super dark chocolate.
i really dont like white chcolate .can i use chcolate chips ?
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.
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!
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.
Hi Mel! Just wanted to know how long it keeps? And does it need to be refrigerated? Thanks!
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.
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.
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.
Someone wrote this recipe was tasteless…and a waste of products. Please try again or at least reread the recipe. I just made it and found it very flavorful…..one suggestion….make sure you use white chocolate chips (not vanilla chips). Also, the recipe made a quart and a half mix may two quarts…..I did not measure.
Wow, just made this tonight and it was totally delicious. Nice and creamy without being overly sweet. Thank you!
Hi I was wondering if I could do milk chocolate chips( food processor) instead of powdered cocoa? Not a fan of dark cocoa.
It would change the entire makeup of the recipe to sub in chocolate chips for the cocoa (consistency and texture)…but you could experiment!
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,
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.
I usually use the dry milk that comes in a #10 can.
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
Can’t wait to try this. Thinking of using assorted flavors of the white chocolate chips too
When measuring the dry milk do you is it 3 cups (24oz) or is it meandered differently?
I don’t know how much it weighs but I measure it using a 1 cup measuring cup.
How long would batch of this last? How long would it be before it goes off?
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.
I put some in Mason jars and it lasted over a year!
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.
Can you use hot water or powdered milk?
Katie Newfarmer – Both substitutes are worth a try – I usually make it according to the recipe so you’ll have to experiment. Good luck!
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
I haven’t noticed that, Jenifer, but I whisk like crazy when adding the mix to the liquid. 🙂
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!
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 🙂
jojo – I am using an 8 ounce dry cup measure.
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.
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
JulieK – I’m not sure because that’s never happened to me. Do you think more vigorous stirring could help dissolve everything in the hot liquid?
I just tried this and really like the flavor. However, we ended up with a tasteless sludge at the bottom of our cups that we think must be the dry milk powder. Any way to keep this from happening!? I used boiling water so it should have dissolved everthing!
This is really good! I think I might try using water next time. I had a good 8 ounces of milk but when I added in the 1/3 cup of mix it was way to rich! even after adding more milk. I think I’ll try using water, less mix and a splash of milk next time. Or just add it to my coffee!!!!
Totally making this and taking it over to the girl I am talking to house on a cold evening.
I also found it to be a bit bitter. I used the whole pkg of wht chocolate. I also used Hershey cocoa. I added more sugar. Maybe that will help. Thanks for the recipe.
Kelli – did you use natural cocoa powder or Dutch-process? It will be less bitter if you use Dutch-process. If it is still too bitter, try adjusting the sugar, although I’ve never had problems with the bitterness.
Thanks for this recipe, I love that I have homemade hot cocoa mix! However, it’s a little bitter for my taste. Is there something I can add to tone down the bitterness a bit? I LOVE all of your recipes, you are my go to when I am menu planning each week.
This is the most wonderful mix I’ve found. I had mixed up a batch of another recipe that called for 1t salt and 2t cornstarch and less cocoa, so I just added the extra cocoa and white chocolate to what I already had – what an amazing difference!!!!!! The first batch was so very bland and watery. I used powdered creamer instead of powdered milk and mixed with hot water. YUM! Thanks for sharing!
I found your mix via Pinterest and just made a batch. It is wonderful! I usually hate mixing hot cocoa with water but this mix is so rich and thick it’s perfect. Thank you so much for sharing, I think it just might get me through the winter. :).
Kimi – I use the Carnation brand of nonfat dry milk usually and Hershey’s cocoa powder. It is natural, unsweetened cocoa powder but you could certainly use dutch process.
Hi Mel,can I ask what brand of nonfat dry milk powder and unsweetened cocoa powder do you used? Is it a dutch process of cocoa powder?
I made my mother’s recipe and it was so expensive that I decided we’d just buy the canned mix when it went on sale; but looking at this recipe, I have all the ingredients on hand so I am going to try it. Thanks for sharing.
Made this today (just a half-recipe) and tried it with my kids when they got home from school. We all LOVED it!! It’s so rich and thick and good! Love the use of white chocolate. My Kitchenaid mini-chopper got everything powdery very well (just took a few batches). I used real mini-white chocolate chips from nutsinbulk.com; the mini size was perfect for this. Love, love, love this; thank you so much!!! Maybe I’ll use it for Christmas gifts for 2012. Kinda wish I had made the full recipe now… lol. Oh, and, I’m excited to have a good use for all of this nonfat dry milk powder sitting around my kitchen! Oh, I added the scraped seeds of 2 vanilla beans to the mixture.
I just found your website through Pinterest and I am in LOVE! Thank you, I look forward to trying this.
Can’t wait to make this! I just wish I had more of the white chocolate/peppermint kisses to use in it…oh well. I know it will be good because ALL your recipes are!
Cute way you can package this as well- clear disposable pastry bags filled with hot cocoa mix, topped with micro-mini marshmallows use a twist tie to secure the pastry bag and tie with a red ribbon- great package topper and looks like a Sundae Cone. Of course don’t forget a tag with directions.
Am anxious to try this mix, since we have hit the frigid winter here in Chicagoland!
Mel… I just made this cocoa mix and had a cup. It’s divine! I’m thinking I will give it to friends for Valentine’s Day. It’s still frigid up here in MN mid-February. Thanks for another great recipe! BTW… my Dad turned me on to your blog 3 or 4 months ago. It is now my go-to spot for recipes. When I make something new and really tasty, my family always asks, “Is this a Mel?” and we have a little laugh, as my response is always YES!! Thanks for all your hard work and Happy New Year!
I got the husband a hot chocolate maker for Christmas and we’ve been trying all different kinds of recipes. Made this one tonight. It was very good. My husband said it was “very European”–reminds him of his mission in Spain. Thank you!!
I’m a coffee girl & typically only indulge in hot chocolate when there’s snow on the ground. Around here (SC), that usually only happens one, maybe two days a year (if that!). It comes & goes so fast we hardly have enough time to make snow cream!! I always buy a box of hot chocolate mix this time of year & enjoy my few cups, but am not the expert or the lover of it like you. However, I have friends & family who could chug it w/ the best & I thought this was a great “happy winter” gift idea for them! Well, I’m buying ingredients for a 2nd batch this week or my friends & family will miss out. We (mostly me) have almost finished our batch. Yep. I may or may not have drooled over mine. Seriously, it’s not even cold here. This stuff is dreamy!! Thanks for another wonderful recipe!!
Add a pinch of cayenne for some kick and an interesting flavor
I made this tonight and it is truly the best hot chocolate I’ve ever had! Rich, creamy, full flavor! Thanks,Mel!
Thanks so much Mel!! I just made this as last minute hostess gift for the holidays and all I can say is Oh-Em-Gee this is WAY better than store bought.
I did try it with water – 3 heaping teaspoons, and it disolves very quickly. Then I added a splash of milk and it came out frothy, creamy and oh so chocolately – just the way I like it!!
I made half of this last night because I did not have enough dry milk…and too bad because I will be making it again! My family loved it with 2% milk. (My mom hates white chocolate and loved this.) Thanks, Mel.
Really, REALLY curious to find out if anyone has tried making it with water instead of milk. We go through a LOT of hot chocolate mix here but we add it to coffee for what I call Focha, or cheap Mocha.
Anybody?
I’m a huge peanut butter fiend and wonder how this recipe would do with the substitution do PBS chips instead of w choc chips.
THANK YOU – THANK YOU – THANK YOU!!!!! I was trying to find a homemade hot chocolate powder since I am so tired of spending big bucks on Stephens. I, too, drink at least one (giant!) cup a day and I probably add more powder than most. So it’s really expensive! =D Thanks so much, I cannot wait to try it!!!
Erin – I use the food processor on my Bosch mixer but I have a food processor on my wish list (because the one I have is really small) – it is the one recommended by Cook’s Illustrated: the 12-cup Kitchenaid KFP 750. Hope Santa pulls through for you!
Mel, your posts are so fun to read! And I just have to say on a random note- I am so excited to find out what this next little baby will be. It will be so fun for you on Christmas!
Love your pictures on this post!
What type of food processor do you use? I don’t have one yet…. but maybe Santa (er, my husband) will take the hint and bring it for Christmas. Thanks!
This sounds so delicious, Melanie! I love the addition of the white chocolate in this! That little red polka dot bucket is adorable…who wouldn’t love that filled with this yummy cocoa mix for a gift? Merry Christmas to you and your family, Mel! 🙂
Thank you for sharing this! As soon as I can get my hands on some white chocolate, I’ll be making this!
I thought I was the only person who drank hot chocolate on a daily basis! I even have it all summer long 🙂 I am always on the quest for the best hot chocolate. I will be making this one for sure! Thanks Mel!
I made this almost the same second I saw it, and I sware it is the BEST hot chocolate I have ever had. Now I have to share it with everyone I know! Thank you! Your blog is my favorite!
CAN’T WAIT to try this recipe! (Going to the store tomorrow for the ingredients!) My favorite drink at Starbucks is a zebra hot chocolate (add peppermint at Christmas to knock your socks off) and I’ve never seen a homemade version that included the white chocolate until now! I hope I love it equally so I can save some $$ 🙂 We just had your creamy garlic alfredo tonight {Sidenote, Congrats on being pregnant!} for the 1st time and my family is in love! Thank You!
I found your blog today for the first time, have added you to my reader and plan on nosing around abit if you don’t mind. 🙂 The way my family goes through hot chocolate in the winter, we’re definitely trying this mix. Thanks for sharing!
Veronica – I haven’t tried it with water. I’ve been tempted but love it so much with the milk that I don’t want to be disappointed!
Have you tried making this with water?
Thank you for another “best” recipe, one that I was searching for! I got a recipe from my preacher’s wife and was underwhelmed too. There was hardly any chocolate in it so you had to use a ton to get the right flavor in your drink-seriously, you had to fill the cup like half full of mix! So I’m excited to try this one. thanks!
I’m adding this to my freezer cooking class recipes! Thanks, Mel. Merry Christmas
Thank you, Mel, for this recipe! One of my kids has been talking about wanting to give hot cocoa as a mix and this is an ideal solution!
Does anyone else wish they were a teacher to one of Mel’s kids? That is the cutest gift ever, they had to be delighted to receive them! Merry Christmas Mel!!
I needed a hot chocolate recipe! Thanks for sharing this one. It tastes great and you timing on posting it was perfect 🙂
Marian – I use the instant nonfat dry milk in all recipes that call for it (like this one and several roll recipes that I have). It is a really fine powder that you don’t have to blender-ize to make work. Hope that helps!
Christine – it’s actually a little polka dot bucket and I got it on clearance at Hobby Lobby. The cheapest mugs I’ve seen are at the Dollar Store and Walmart.
Thanks for sharing. Can’t wait to try it. I’m never sure if the powdered milk in recipes are refering to the instant variety or the non-instant–you know, the kind that you have to make in a blender so the particles don’t clump! Which do you use?
What a great idea! I am bookmarking this for next year! By the way, where did you get those adorable polka dot mugs?
I’ve never heard of adding white chocolate – how intriguing! I’m sad I already gave out all my teacher and neighbor gifts, this would have been a great one. I might just have to try this anyway… you know, just to verify how delicious it is!
I have made this before and it is SO good. Your post is a good reminder to make it again. I hope you and your family have a Merry Christmas!!
I was just thinking last night that I really wished I had a good hot chocolate recipe and this shows up in my e-mail this morning! Thank you, Mel!