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Hot Cocoa Mix Without Dry Milk

This homemade hot cocoa mix without dry milk proves that the best hot chocolate comes from quality cocoa, real sugar, and a few simple ingredients you probably already have in your pantry. You'll get a smoother, more intense chocolate flavor than commercial mixes, no weird aftertaste, and the satisfaction of knowing exactly what's in your cup.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional but recommended

Equipment

  • Measuring cups and spoons
  • Mixing bowl (medium size)
  • Whisk or fork
  • Fine-mesh sieve or sifter
  • Airtight glass jar or container
  • Mug for serving

Method
 

  1. Gather your cocoa powder, sugar, cornstarch, and salt in front of you. Measuring accurately now ensures your final mix has the right balance of sweetness and chocolate intensity.
  2. Pour the cocoa powder into a fine-mesh sieve and sift it into your mixing bowl. This breaks up any cocoa clumps that formed during storage and aerates the powder so it mixes smoothly with the other ingredients.
  3. Measure out your granulated sugar and cornstarch, then add both to the cocoa powder in the bowl. The cornstarch is crucial here because it absorbs any moisture and prevents the entire mixture from turning into a brick during storage.
  4. Use a whisk or fork to blend the cocoa, sugar, and cornstarch together thoroughly, breaking up any lumps. Whisk for about one minute, making sure the cocoa powder is evenly distributed and no sugar granules are clumped together.
  5. Sprinkle in your salt and cinnamon (if using) and whisk again for 30 seconds. The salt intensifies the chocolate flavor while cinnamon adds a subtle warmth that makes people ask what your secret ingredient is.
  6. Add your vanilla extract and stir with a fork or whisk until it's fully distributed throughout the mix. The vanilla will seem to create a slightly wet texture initially, but it will dry as the mixture sits and blends together.
  7. Give the entire mixture one final whisking, paying special attention to any small clumps. Run the mixture through your fine-mesh sieve one more time if you want an ultra-smooth final product, though this step is optional.
  8. Transfer your finished cocoa mix into a clean, dry glass jar with an airtight lid. Store it in a cool, dark place away from heat and moisture, and it will stay fresh for up to three months.
  9. To serve, whisk 2 to 3 tablespoons of your hot cocoa mix into a cup of hot milk, adjusting the ratio to your taste preference. Top with whipped cream, marshmallows, or a sprinkle of extra cocoa powder for an indulgent finish.

Notes

Pro Tip: Whisk your cocoa mix with a small amount of hot water first to create a smooth paste, then add your hot milk or milk alternative; this prevents lumps and creates a creamier drink. Store in an airtight glass jar in a cool, dark place for up to three months. The dry mix itself is dairy-free and vegan, but serve with your choice of milk or milk alternative.