The next time you’re in the mood for a mug of rich hot cocoa, try this easy-to-make homemade version.
We love cooking from scratch at our house. It’s always fresher than what you can buy at the store, we can control what goes into each dish, and it tastes better! So, after years of buying hot cocoa mix, I opted to try a batch of my own to see if I could taste the difference.
The verdict? I’m all in on homemade hot cocoa! Here’s what I learned.
First, it’s easy. There are lots of recipes, some with just a few ingredients, others that are a little bit more involved, but none are complicated or overly time consuming.
Next, using high quality ingredients is the key to the best homemade hot cocoa. That means really good cocoa powder, preferably a Dutch process variety (which is less acidic). Lesser quality cocoa powders will ruin the flavor, so don’t skimp here. I landed on Guittard Cocoa Rouge Unsweetened Cocoa Powder as my go-to, but don’t be afraid to experiment to find your favorite. I would just steer clear of cheap alternatives.
Also, sifting the powdered sugar and cocoa powder does wonders for eliminating lumps, so don’t skip this step.
When choosing powdered milk (an ingredient in this particular recipe), be sure to use a high quality brand or you may be left with a funky taste. Some popular picks include Judee’s, Nestle Carnation, and Nestle Nido. Alton Brown suggests toasting the powdered milk for additional flavor. I haven’t done this, but you may want to give it a shot.
Next, making the hot cocoa with milk results in a richer, creamier drink. I’ve used water and honestly, it tastes kind of thin. The milk adds calories, but it also adds calcium and vitamin D, so altogether not a bad thing!
This drink is wonderful “naked,” but it’s equally wonderful topped with whipped cream and a dusting of cocoa powder, marshmallows, or with a peppermint stick for a stirrer.
We love to serve it with our favorite Christmas cookies, or just sip it as an alternative to dessert.
You can also make it sugar free by using a sugar substitute like Swerve.
Enjoy!
Homemade Hot Cocoa Mix
Ingredients
- 2 cups powdered sugar
- 1 cup cocoa Dutch-process recommended
- 2 1/2 cups powdered milk non-fat or whole
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper or more to taste, optional
- hot water or hot milk
Instructions
To Make the Mix
- In a large bowl, sift the powdered sugar and cocoa powder together.
- Add the remaining dry ingredients and mix thoroughly until well incorporated. Transfer mixture to an airtight container. It will keep about a year in the pantry, but will begin to lose flavor after that.
To Make a Single Serving
- Add ¼ cup of mix to a heat-proof mug. Heat about ¾ cup (6 oz.) of water or milk to almost boiling. Add about ¼ cup of the hot liquid to the cocoa mix in the mug and whisk quickly to create a paste; this helps to reduce the risk of lumpy cocoa. Slowly add the remaining hot liquid, whisking to combine. Add desired toppings, if using, and enjoy!
Notes
- Use a high quality Dutch process cocoa powder for the best flavor. Dutch process varieties are less acidic, resulting in a smoother taste.
- Sifting the powdered sugar and cocoa powder is critical to eliminating stubborn lumps.
- Try a sugar-free version by using a sugar substitute like Swerve.