My kids loooooooooooove hot cocoa. Like it’s one of the things they most look forward to every winter. And while they’ve grown up with a mom that makes it the old-school way with a pot of milk on the stove and some cocoa powder, sugar, and just a pinch of salt, recently we’ve been making our own mix.
This all came about because I read an article this fall about the surprising levels of pesticides and illegal antibiotics found in conventional milk. Which really gave me pause because although we are a household that stocks 2-3 kinds of milk regularly, once cocoa season starts, we can go through several gallons of dairy milk every week.
So I switched us to organic. But given that organic is 2-3 times the price of conventional, and my kids will use a half gallon at once to make themselves some cocoa, I started looking for an alternative.
The best option seemed to be an organic hot cocoa mix, but daaaaaannnnng, that stuff is expensive. So, you know what I did, right?
I searched for a recipe so I could make it myself. Because even though I couldn’t find organic dried milk powder in my local stores, I knew I could get it online*. Of course, if you’re perfectly happy with it, you can absolutely use conventional dried milk powder in this recipe. You can also make it dairy-free/vegan by using a non-dairy milk powder.
The key to making sure this will dissolve in your hot water is to put all ingredients through a fine-mesh sieve. And because it’s a serious powdery mess, use a Very Large Mixing Bowl. Trust me on that.
Other than that, there are no tricks to this recipe at all. Pour everything (through a sieve) into a large bowl, mix well, and taste test before storing in air-tight containers. (I recommend the taste test the first time around, just to be sure you like the flavor. Perhaps it’s too sweet or maybe not sweet enough—in which case you can make an adjustment by adding a bit more cocoa or more powdered sugar and mix it all in before you pack it into your containers.) I’ve been using quart-size canning jars—this recipe makes about 2 1/2 quarts, so it fits easily in three quart jars.
After a little experimentation, I’ve settled on using a dark cocoa powder, also known as Dutch processed—the kind processed with alkali, like Hershey’s Special Dark—because I loooooooooove a really chocolatey cocoa. If you prefer a more milk chocolate experience, try regular cocoa powder instead. In that case, you may need to adjust the sugar—my feeling is with a less strong cocoa, you likely need less sugar, so I’d probably try 4 cups (480 g) and then taste test it before putting into your jars to be sure you have the taste you’re going for.
If you’re feeling fancy, you can liven it up a bit with a pinch of cayenne pepper or 1/2 teaspoon of cinnamon.
Depending on the size of your mug (and your taste buds), you’ll use 3-4 Tablespoons of the mix with hot water. The mix can go in the mug before or after the water, it doesn’t matter. And, for an extra creamy experience that I HIGHLY recommend, add a splash of cream, creamer, or half-n-half to your mug after your cocoa is all mixed in.
It’s the perfect little indulgence on a wintry day, and it also makes a lovely homemade gift, if you’re looking to give something sweet this holiday season.
Ingredients
- 1 3/4 cups powdered milk (organic, conventional, or dairy-free)
- 2 cups cocoa powder (dark cocoa, aka Dutch process, is highly recommended)
- 5 cups confectioners sugar
- 2 teaspoons cornstarch
- 1 teaspoon popcorn salt
- 1 teaspoon powdered vanilla (or one packet of vanilla sugar) (optional)
Optional additions (choose one)
- pinch cayenne pepper (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Place a fine-mesh sieve over a large mixing bowl, and sift all ingredients into the bowl. Mix well with a rubber spatula or whisk (but slowly because it's very powdery!).
- If this is your first time making it, taste test your mixture to be sure it is to your liking. Depending on the size of your mug, use 3-4 Tablespoons and mix with hot water. If you'd like your mixture more or less sweet, either add cocoa (to make it less sweet) or add more sugar. Mix well, test again.
- When you are happy with your mix, scoop it into air-tight containers for keeping.
- For a cup of cocoa: Use 3-4 Tablespoons of the mix in hot water. Add a splash of cream, creamer, or half-n-half for an extra creamy taste. And enjoy!
Notes
*The organic dried milk powder is an Amazon affiliate link. Thanks! Please see the right sidebar for more info.
I never heard of popcorn salt
Popcorn salt is the same thing as table salt, but has a super fine grain, making it easier to have your salt well distributed (and stick to/inside) kernels of popcorn. Because it’s such a fine grain (and each grain is lighter in weight than a grain of table salt), it distributes better throughout this hot cocoa mixture as well.
I made this for my husband’s secret Santa at work. Added cinnamon and nutmeg. It was very festive. Unfortunately the kids like it too, so I have to share the leftovers!
That is the one problem with this recipe…my kids LOVE it, too. 😉 I’ll have to give the cinnamon and nutmeg a try—that sounds really lovely! Thanks so much for letting us know.