Warm up your winter mornings (or any chilly day!) with this Mocha Hot Cocoa Mix. Rich cocoa, a hint of espresso, and sweet powdered milk come together to create a creamy, chocolatey mug of comfort in minutes. Keep a jar on hand for quick treats, holiday gifting, or cozy nights by the fire. If you love making hot cocoa ahead, check out my Big Batch Hot Cocoa Mix. Or, browse some of my best hot cocoa recipes for even more cozy options.
Ingredients & Substitutions
- Confectioners’ Sugar: Also called powdered sugar, it adds sweetness and dissolves quickly for a smooth cocoa. You can lightly sift it if it’s clumpy.
- Powdered Milk: Creates a creamy base without cooking. Nonfat or whole powdered milk works; instant milk powder dissolves fastest.
- Unsweetened Cocoa Powder: Provides the chocolate flavor. I used regular unsweetened cocoa powder, but Dutch-process would work, too.
- Espresso Powder (or Instant Coffee Granules): Gives a subtle mocha flavor and enhances the chocolate. Adjust the amount for a stronger or milder coffee taste.
- Kosher Salt: Balances sweetness and deepens the chocolate flavor.
- Optional Toppings: Whipped cream, marshmallows, or a light dusting of cocoa powder make this drink extra indulgent.
FAQs
Can I make this mix ahead of time?
Yes! Store in an airtight container in a cool, dry place for up to 3 months.
Can I adjust the coffee flavor?
Absolutely. Increase or decrease the espresso powder to taste, or omit it for classic hot cocoa.
Can I use regular milk instead of water?
Yes! I tested this mix with both water and milk. Using milk gives a richer, creamier mocha, while water is lighter but still flavorful.
Can I make a larger batch?
Yes, just scale the ingredients proportionally, keeping the same ratios.
Serving Ideas
- Serve hot in a festive mug with whipped cream and a sprinkle of cocoa for a cozy treat.
- Make an ice-cold mocha milkshake by blending with ice and milk.
- Use as a base for holiday coffee drinks. I like to add a shot of espresso for an extra mocha kick.
Bonus Add-Ins
- 2 tablespoons Dutch-process cocoa powder (for a deeper chocolate note).
- 1 teaspoon vanilla powder or powdered creamer for a “latte” effect.
- ½ cup grated dark chocolate or mini chocolate chips.
How To Store Mocha Hot Cocoa Mix
Room Temperature: Keep the mix in an airtight container in a cool, dry place for up to 3 months.
Freezer (Optional): For longer storage, you can freeze the mix in a sealed container or freezer bag for up to 6 months. Thaw at room temperature before scooping.
Gift Idea: Scoop the mix into a jar, tie with a festive ribbon, and attach a simple note with instructions. It’s an easy, thoughtful homemade gift for friends, neighbors, or coworkers.
Mocha Hot Cocoa Mix
Ingredients
- 2 cups (250 g) confectioners' sugar
- 2 cups (136 g) powdered milk
- 1 cup (118 g) unsweetened cocoa powder
- ½ cup (48 g) espresso powder, or instant coffee granules
- 1 teaspoon kosher salt
For Serving
- hot water, or hot milk
- whipped cream, optional
- marshmallows, optional
- cocoa powder, for dusting, optional
Instructions
- In a large bowl, whisk together confectioners' sugar, powdered milk, cocoa powder, espresso powder, and salt until well combined.
- Store in an airtight container in a cool, dry place for up to 3 months.
To Make a Mug of Hot Cocoa
- Add ¼ cup mix to 1 cup hot water or hot milk. Stir until smooth.
- Top with whipped cream, marshmallows, or a dusting of cocoa powder.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is so rich and chocolatey, and the espresso takes it to the next level. A new winter favorite for me!
Elizabeth
I love the idea of a little pick-me-up (espresso) in hot cocoa! Perfect for chilly mornings.
Stephanie
I like the balance of cocoa and coffee flavor. Excellent!
Bella
Tried it with hot milk and it was super creamy. I love that hint of coffee!
