Hot Cocoa Mix

This quick and easy Hot Cocoa Mix makes a delicious holiday gift, or keep it on hand for delicious cocoa anytime.

Course Coffee & Tea

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 387kcal

Ingredients

Hot Cocoa Mix

¾ cup whole milk powder
9 tablespoons unsweetened cocoa powder
¾ cup granulated sugar
½ teaspoon fine sea salt
2 tablespoons cornstarch (optional — adds a slightly thicker, silkier texture)
2 tablespoons sprinkles optional
12 tablespoons mini marshmallows optional

Hot Cocoa

6 tablespoons hot cocoa mix
8 ounces hot water not boiling
2 tablespoons mini marshmallows

Instructions

Make the Mix:

In a large mixing bowl, whisk together the milk powder, cocoa powder, sugar, salt, cornstarch and sprinkles (if using)
¾ cup whole milk powder, 9 tablespoons unsweetened cocoa powder, ¾ cup granulated sugar, ½ teaspoon fine sea salt, 2 tablespoons cornstarch, 2 tablespoons sprinkles
Whisk thoroughly until the mixture is completely uniform.
Transfer to an airtight container. Optionally, add 2 marshmallows on top of the mix in each jar.
12 tablespoons mini marshmallows

To Make 1 Mug Hot Cocoa:

Add 6 tablespoons of hot cocoa mix to a heat-proof mug.
6 tablespoons hot cocoa mix
Pour in 8 ounces of hot water (not boiling) and stir until fully combined.
8 ounces hot water
Top with 2 tablespoons mini marshmallows.
2 tablespoons mini marshmallows

Notes

Storage: Store the dry mix in an airtight container at room temperature. Shelf life for the mix (with or without cornstarch) is 4-6 months. Always shake the container before scooping to redistribute the ingredients, especially if using sprinkles.

Gifting: You can layer mini marshmallows on top of the dry mix inside each jar (2 tablespoons per serving). They should be added as a topping layer rather than mixed into the powder.

Milk powder: Use whole milk powder for the best flavor and richness. Nonfat milk powder will produce a thinner cocoa.

Sprinkles: If adding sprinkles, choose jimmies or confetti-style sprinkles. Nonpareils can bleed color.

Cornstarch: Cornstarch adds a slightly thicker, silkier texture. Without it, the cocoa is similar to a classic Swiss Miss packet.

Making cocoa: I tested this using hot water from a dispenser (not boiling) and the mix dissolved easily. Hot — not boiling — water works best.

Nutrition

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