Finally, a traditional hot cocoa mix with no added sugar! Dutch-processed cocoa powder comes together with real Belgian chocolate and naturally sweetened with vanilla for a real European taste. Mix with your favorite milk of choice for a creamy, chocolaty drink without artificial flavors or syrups.
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This hot cocoa mix is based off of my Genuine Hot Cocoa recipe-- my homage to that transformational mug at Watersone's in Trafalgar Square in London those years ago.
And as with the hot cocoa recipe above, I finally got done being frustrated with how most store-bought hot cocoa mixes were loaded with extra sugars; sometimes, sugar was the first ingredient!
So I set out to create a ready-made alternative at home, one that (of course) prioritized chocolate as the primary flavor with a thick, frothy finish. Now, this mix is my go-to for when I want that perfect mug of hot cocoa on a chilly day.
Why Chocolate Lovers Make This Recipe
- The perfect gift -- this homemade hot cocoa mix makes a great stocking stuffer or your next white elephant gift party at the office!
- Two-step recipe -- this recipe is the mix version based off of my Genuine Hot Cocoa recipe. Heat your favorite milk of choice, sprinkle in some hot cocoa mix, and enjoy!
- When you want something different -- change up your normal coffee or tea routine with a special treat of a mug of thick and creamy hot cocoa.
Ingredients
This homemade hot cocoa mix comes together with just 5 ingredients! They are:
Premium chocolate -- melting a pinch of premium chocolate adds both flavor and creaminess to the end result.
Dutch-processed cocoa powder -- I prefer Dutch-processed over regular, unsweetened cocoa powder for it's deeper, earthier flavor. The warmth from the cocoa blends well with heated milk to give you that classic cozy-all-over feeling.
Vanilla powder -- vanilla naturally takes the bitter out of the cocoa powder without the need to counterbalance with sugary syrups.
Cornstarch -- cornstarch is a natural thickener that can be added to soups and stews to create a creamier finish. The same principles apply here; add the cornstarch once the milk has been heated through for a texture so far removed from your memories of Swiss Miss.
Mini marshmallows -- marshmallows are a classic hot cocoa topping in the States. Topping the jar with a handful or two of mini marshmallows achieves that same visual affect for an adorable addition to your pantry shelf!
Tips for Success
- Make sure that the milk has fully come just to the boil before adding the cornstarch, otherwise you risk the cornstarch not fully dissolving in the milk.
- While the cocoa mix is layered in the jar for aesthetic reasons, you will get the best results from removing the marshmallows and thoroughly mixing the contents to create the an consistent serving size.
- Alternatively, you can mix in the mini marshmallows in the hot cocoa on the stove if you wanted a marshmallow taste-- just note that this version of the recipe would not count as "lower sugar".
Detailed Preparation Instructions
storage instructions
For the easiest storage, keep the entire jar of mix in either your cupboard or pantry. This mix will last for several months, so you might even run out before the season is over!
Best Hot Cocoa Mix
Equipment
- 1 12-ounce jar
- 1 digital scale
- set of measuring spoons
- ribbon or bow optional, if gifting
Ingredients
- 10 ounces premium chocolate, coarsely chopped
- 20 teaspoons Dutch-processed cocoa powder
- 10 teaspoons vanilla powder
- 5 teaspoons cornstarch
- mini marshmallows as desired
Instructions
- Combine the cocoa powder, vanilla powder, and cornstarch into a bowl and mix to evenly combine. Pour the powdered mixture into the jar.
- Layer the chopped chocolate, followed by a layer of mini marshmallows. Tie with a bow or a ribbon (optional).
