This Big Batch Hot Cocoa Mix is a powdery mix made with sugar, cocoa powder, and powdered milk that will be your go-to when it comes to mixing with hot water or milk. It’s worth having on hand for the cold months ahead. Be sure to check out my stovetop Hot Chocolate, too!
Hot Cocoa Mix {Big Batch}
Nothing warms a body up like a mug of rich hot cocoa, especially in the winter. And, it’s a beverage that can be enjoyed by all ages. When you can make your own mix like this one inspired by Food Network’s Alton Brown, it even tastes better! Plus, you know exactly what is going into the powdery mix with no added preservatives. Try adding this to Peppermint Hot Cocoa Bombs. I also have a big batch of White Hot Chocolate Mix, too! And, for a fruity take on the popular cold-weather drink, try my Strawberry Hot Chocolate!
Ingredients & Substitutions
Sugar: Use confectioners’ sugar (also known as icing sugar or powdered sugar) in the mix. It will dissolve much easier than coarser kinds of sugar.
Cocoa Powder: I prefer Dutch-processed cocoa powder for a slightly darker color and smoother chocolate flavor. However, you could use regular unsweetened cocoa powder.
Powdered Milk: Powdered milk is evaporated milk with a longer shelf life when compared to liquid milk. It is also called milk powder or dry (dried) milk.
Cornstarch: Adding cornstarch to the cocoa powder will give the hot cocoa a creamier consistency.
Salt: Yes, salt is an important ingredient that should not be left out. Salt actually enhances the sweetness of the mix while bringing out more chocolate flavor.
How Much Does the Mix Make?
The dry mix makes about 4 1/2 cups of powder. The amount of servings you will have is dependent on the size of the mug you are using and how much chocolate flavor you are craving. I would recommend starting with 1/4 cup to 1/2 cup powder. If you add about 1/4 cup of hot cocoa mix to a cup of hot water or hot milk, you will have enough mix to make about 18 cups of hot cocoa.
Can I Add Milk to Hot Cocoa Mix?
Sure! In fact, we had a couple of taste testers that preferred to add hot milk to the mix. But, both hot water and hot milk are delicious when added. Try adding hot coffee or even chocolate milk as additional options.
What is the Difference Between Hot Cocoa and Hot Chocolate?
Although both hot cocoa and hot chocolate are popular cold-weather drinks, there is a slight difference between the two. Hot cocoa is usually made from a powdery mix, blended with hot water or milk. On the other hand, hot chocolate is generally chocolate that has been melted in hot liquid. So, most of the mix you buy from the store is hot cocoa. Of course, marshmallows can be added to both.
How to Store Hot Cocoa Mix
This is a big batch of hot cocoa mix, so be sure to keep it handy for when you are craving a mug of hot cocoa. The mix can be stored in a cool dry place for up to a year when properly stored. It may lose some of the flavors the longer it is stored, so it’s best if you can enjoy it within that time.
Want More Hot Chocolate Options?
Hot Cocoa Mix {Big Batch}
Equipment
- Large mixing bowl I like using these glass bowls!
- Airtight container For long-term storage
- Serving glasses These glass coffee mugs look great!
Ingredients
- 2 cups (250 g) confectioners' sugar*
- 1 cup (118 g) Dutch-processed cocoa powder
- 2 ½ cups (250 g) powdered milk
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
For Serving
- mini marshmallows, optional
- hot water (or milk)
Instructions
- In a large mixing bowl, add the confectioners' sugar, cocoa powder, powdered milk, cornstarch, and salt. Whisk together to combine.
- Store the mixture in an airtight container for up to a year. This will make 4½ cups of hot cocoa mix, or enough for about 18 cups of hot cocoa.
Making a Cup of Hot Cocoa
- When making a cup of hot cocoa, use about ¼ of a cup of powder per cup of hot water or milk, or adjust to taste preference.
- Top the powder with ¼ cup of mini marshmallows if adding.
- Pour hot liquid over the cocoa powder, stirring until the powder has dissolved. Enjoy!
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Gives ingredients but not measurements for ingredients! Makes this a dud!
Sorry you weren’t able to find the recipe card, which is directly above the comment section. Full list of ingredients and instructions. Feel free to scroll up. 🙂
Hi, Amanda! I’ve tried many homemade mixes, and I got rid of them all except this one❣️Yours is by far the best ever. I used 1 1/2 times powdered sugar free sweetner in place of the sugar for lower carb and diabetes friendly.. I tried different measurements and this had the best result. Being from South Texas, most everything we do here has a Mexican twist, so I added a tablespoon of cinnamon to the mix. Mexican hot chocolate has vanilla. I purchased powdered vanilla bean. I’m adding it to the mix I’m making this morning. I’m giving it out at church. I pack it in those clear plastic condiment containers that hold 3 Tablespoons. This is perfect for one 8-10 oz cup of cocoa. I always use milk. Three containers fit well in a cute mug for gift giving. You could add two and mini marshmallows in a third container. Wrap in colored cellophane or a small dollar store gift bag. Perfect gift!
I love this recipe, I make it for my sister too.
Hi Lillie! I’m also live in TX, where did you buy your powder vanilla bean? Thank you!
HEB should have it. 😊
This is an amazing Hot Chocolate recipe, thank you!
Great , easy recipe
I have a random question. So, the powder never completely dissolves no matter how much I stir, do you have any recommendations to fix that? I do have some texture aversions so the grittiness of the drink is rather unpleasant. I’m not sure if it’s the cocoa powder that isn’t dissolving or what. Should I add a little bit of water or milk to the cup, stir until dissolved and then add the rest????
Great question and you’re not alone, this is a really common one with homemade cocoa mixes!
A couple of things can cause that gritty texture. First, cocoa powder itself doesn’t truly dissolve in liquid… it suspends, so if it’s added straight to hot milk it can sometimes clump instead of blending smoothly.
Here are a few easy fixes that usually solve it:
• Try making a slurry first: add just a tablespoon or two of hot water or milk to the cocoa mix and stir until smooth, then pour in the rest of your liquid. This alone helps a LOT.
• Make sure your liquid is very hot, not just warm, when you add it.
• Whisking or using a small frother instead of a spoon makes it much smoother.
• Sifting the mix before storing can also reduce any grainy bits from powdered milk or cocoa.
The texture isn’t anything wrong with the recipe, it’s just the nature of cocoa powder, but those little tweaks should make it much creamier and easier to enjoy, especially if texture is important to you.
Figured I was doing something wrong, I’ll try mixing it in a little bit of liquid before adding the rest. I’ll also try sifting it as well, that’s also a good idea, didn’t think of it!!! Thank you so much for the recommendations, I’ll give them a shot. Thanks again!!!
Why cornstarch?
Here’s what it says in the post:
“Cornstarch: Adding cornstarch to the cocoa powder will give the hot cocoa a creamier consistency.”
Thank you! I can’t wait to try it.
Do you use fine or coarse Kosher salt?
coarse