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This homemade hot chocolate mix makes a rich, indulgent, chocolaty treat. It is SO easy to make, let me show you how to make it along with 4 flavor variations!
Hot Chocolate Mix Variations:
This recipe is a fabulous base for flavored hot chocolate mixes. To make different flavored hot chocolate mixes, follow the base recipe and add the additional ingredients below just before processing.
- ORANGE: add 1 Tablespoon of orange zest.
- MINT: omit the vanilla and use 1 teaspoon of mint extract instead.
- MALTED: omit the nonfat dry milk powder and use 1/2 cup of malted milk powder instead.
- MEXICAN: add 1 teaspoon ground cinnamon and 3/4 teaspoon ancho chile powder.
Cook’s Note – Homemade Hot Chocolate Mix
- Use the best quality chocolate that you can afford. High-quality chocolate enhances the quality and intensity of the hot chocolate.
- I used all Ghirardelli chocolate products for this homemade mix recipe.
- This mix will keep, in an air-tight container at room temperature, for up to 2 months.
- This recipe will make 3 cups of the mix with is enough for 12 1-cup servings.
- While this recipe can be doubled, tripled, etc it may not all fit in your food processor. I recommend processing one batch at a time. After all, it only takes a minute to make each batch!
- food processor
- airtight glass storage jar
- small saucepan
More Homemade Gifts for the Holidays:
I love giving homemade food gifts to neighbors and friends for Christmas. This mix is a great option, and sometimes I give a few of my Hanging Gingerbread Cookies that hang off of the side of a hot chocolate mug. These Gingerbread Truffles are always a welcomed gift (I have friends who ask for the specifically at Christmas time) as well as my sister-in-law Beth’s Totally Addicting Peanut Brittle. Lastly, these Dip Mix Ornaments are genius! They’re easy to make and so pretty, too!
Homemade Hot Chocolate Mix
- 1 cup granulated sugar
- 6 ounces unsweetened chocolate chopped fine
- 1 cup unsweetened cocoa powder
- ½ cup nonfat dry milk powder
- 5 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- ¾ teaspoon salt
- Add all of the ingredients to a food processor. Process until the mixture is ground to powder, about 30-60 seconds. Transfer mix to and airtight container.
Source: recipe from my favorite cooking periodical, Cook’s Illustrated.
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I tried making this nearly sugar free with 1/4 tsp stevia extract powder instead of the sugar (replaced volume with powdered milk) and using mostly 72% dark chocolate for the chocolate.
Drank a cup: Not bitter, but not sweet enough to enhance the chocolate flavor either. Will try adding a couple of Tbls of sugar to the mix.
Added 2 Tbls + 1 tsp
Drank a cup: Much better, less “dirt” tasting due to the added sugar.
Added 2 tsp, will call it good.
Rachel, thanks for sharing this almost sugar-free adaptation! I know it will be useful to others. 🙂
Does it have to be warm milk? Can you make this with hot water?
Hot water will work, too!