Even now, as a certified grown-up, I love a mug of hot chocolate when it’s cold. It summons all the childhood nostalgia and memories of snowy cold Wyoming winters, red plastic sleds, and afternoons sliding down a hill blanketed in powdery white snow.
I have an easy hot chocolate recipe I like to make but for the holidays and holiday gifts, I like to make a big batch homemade hot chocolate mix. Portioned in containers adorned with holiday bows this hot chocolate mix is a sweet (and easy!) gift for friends and family.
- The mix is made with just four ingredients
- It has a mix of three types of chocolate
- It’s shelf-stable for up to six months
- This hot chocolate mix is better than any packet of store-bought mix.
I adapted the recipe from the Epicurious Cookbook – my version is a little easier and in about 15 minutes it all comes together.
Hot Chocolate Mix Ingredients
Because there are so few ingredients quality matters so I recommend buying high-quality chocolate bars for the best experience. For the cocoa powder, I used regular old Hershey’s unsweetened baking powder.
- Bittersweet chocolate bar
- Milk chocolate bar
- Unsweetened baking powder
- Granulated sugar
Tips for Making the Mix
- A food processor makes chopping the chocolate very easy. Technically, you could the chocolate with a knife but I imagine it would take quite a while. The chocolate needs to be finely chopped.
- Once you’ve chopped the chocolate, transfer it to a large resealable storage bag. Add the baking cocoa and sugar, seal the bag, and shake it until all of the ingredients are well mixed.
How to Store It
- Store the hot chocolate mix in an airtight container in a cool, dark place like a cabinet or pantry. It will keep well up to six months at room temperature.
- If you are gifting the mix, divide it into airtight containers (mason jars work are great). I like to add a little card with the storage instructions and steps for making a mug of hot chocolate.
How to Make a Mug of Hot Chocolate
- Warm eight ounces of milk in a small saucepan over medium heat. I like to use whole milk, but 2% is good, too. Don’t boil the milk, just slowly warm it up and, once it’s steaming, it’s ready.
- I like to add two tablespoons of the mix for every eight ounces of milk, but you can adjust the amount to your taste.
- Whisk the hot chocolate mix into the hot milk until it’s melted.
- Garnish with whipped cream, marshmallows or just enjoy it as is!
Give the gift of cozy hot chocolate to yourself or your friends and family. This mix is quick to make and keeps for six months in an airtight container. The original recipe comes from The Epicurious Cookbook and I’ve made a few tweaks like using regular sugar (as opposed to making vanilla bean sugar) and regular old Hershey’s unsweetened baking cooking instead of Dutch-process.
A food processor makes easy work of chopping the chocolate, but it can be done by hand. Just be sure to chop it as fine as possible.
- 2 cups granulated sugar
- 8 ounces bittersweet chocolate, chopped
- 6 ounces milk chocolate, chopped
- 1 cup unsweetened baking cocoa (I used Hershey’s)
- How to make the mix: Mix the sugar, chopped chocolate, and baking chocolate together. I like to use a large resealable bag and give it a few good shakes. From there you can store the mix in the same bag or portion it out into other airtight containers for gifting.
- To make a mug of hot chocolate: I think a couple generous tablespoons of mix per 8-ounces of milk makes the perfect serving of hot chocolate. Heat the milk in a small saucepan over medium heat until it’s warmed through. Add the mix and whisk until the chocolate has melted.
Nutrition estimates are for the mix only.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Mix
- Cuisine: American
- Serving Size: 2 tablespoons
- Calories: 126
- Sugar: 18.1g
- Sodium: 0.8mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 21.1g
- Fiber: 1.4g
- Protein: 1.3g
- Cholesterol: 0.4mg
Keywords: homemade hot chocolate mix, hot chocolate with real chocolate