Hot Cocoa Mix
This easy homemade hot cocoa mix is perfect for gifting or cozying up on a cold day. With base and variation recipes for Mexican and Peppermint flavors, it’s customizable and delicious.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups mix (about 24 servings)
- Category: Drinks
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup sugar
2 teaspoons vanilla extract
1 cup plus 2 tablespoons unsweetened Dutch process cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt
(Optional for Mexican version) 1 teaspoon finely grated orange zest
(Optional for Mexican version) 1 tablespoon ground cinnamon
(Optional for Mexican version) 1/4 teaspoon chile powder
(Optional for Peppermint version) 1 tablespoon pure mint extract
Instructions
- In a bowl, combine sugar with extract (and zest if using). Mix well until sugar is evenly perfumed.
- Add cocoa powder, cornstarch, salt, and optional spices. Whisk to combine thoroughly.
- Store the mix in an airtight jar for up to 3 to 6 months at room temperature, or longer in the freezer.
- To prepare hot cocoa, mix 4 teaspoons of the cocoa mix with 1 tablespoon milk to form a paste.
- Stir in 3/4 cup additional milk until fully blended.
- Heat on the stovetop or in the microwave until steaming. Serve with optional toppings like marshmallows or whipped cream.
Notes
- Use Dutch process cocoa for a richer color and flavor.
- Perfuming the sugar with extract or zest enhances aroma and taste.
- Try variations like Mexican or Peppermint cocoa by adjusting spices and extracts.
- Great as a holiday gift—package in jars with handwritten labels.
Nutrition
- Serving Size: 1 cup of cocoa (made with 4 tsp mix)
- Calories: 240
- Sugar: 40g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://cheftinaskitchen.com/hot-cocoa-mix/
