I keep a quart jar of hot chocolate mix on my pantry shelf from October through March. Not because it’s complicated to make — it’s four ingredients — but because having it ready means I’m never more than a kettle of hot water away from something that actually tastes good.
The store packets are fine in a pinch, but they’re also mostly sugar and mystery powder. When you make your own, you control the cocoa, the sweetness, and whether you’re making a basic cup or the base for something more interesting.
What Goes Into a Good Hot Chocolate Mix
Four ingredients do the work here: cocoa powder, powdered sugar, nonfat dry milk powder, and a pinch of salt. That’s it. The dry milk means you can add it straight to hot water and get a creamy cup without needing milk on hand — which is exactly the point of a pantry mix.
A note on cocoa: natural cocoa gives you a brighter, slightly fruity chocolate flavor. Dutch-process is smoother and deeper. Either works. I usually use natural because that’s what I keep in bulk, but if you have Dutch-process, use it.
How Much Mix to Make
The base recipe makes enough for about 16 servings. I usually double or triple it when I’m making a batch for gifting because the math is easy and the jars look great lined up on a shelf.
A quart mason jar holds a full doubled batch comfortably with room to shake it before use. For gifts, pint jars are the right size — enough for several cups without being too bulky.
Making It Your Own
The base recipe is a blank slate. Once you have a jar made, the variations are easy to spin off — and most of them just mean adding one more thing to the jar.
A few I keep on rotation:
• Peppermint — add crushed candy cane or peppermint powder. Classic December move. https://thisoldbaker.com/peppermint-cocoa-mix/
• Salted Caramel — a spoonful of caramel powder and a little flaky salt stirred in. My most-requested variation. https://thisoldbaker.com/salted-caramel-hot-cocoa-mix/
• Mexican Hot Chocolate — cinnamon, a pinch of chili powder, and a little cayenne. Warm and complex. https://thisoldbaker.com/mexican-hot-chocolate-mix/
• Brownie Batter — extra cocoa, a little brown sugar. Tastes like dessert in a mug. https://thisoldbaker.com/brownie-batter-cocoa-mix/
• Sugar Free — swap the powdered sugar for your preferred sweetener. Works well with monk fruit. https://thisoldbaker.com/white-chocolate-cocoa-mix/
• White Chocolate — use white chocolate powder instead of cocoa. Completely different vibe. https://thisoldbaker.com/white-chocolate-cocoa-mix/
Hot Chocolate Mix as a Mason Jar Gift
This is one of the easiest mason jar gifts you can put together, and it genuinely gets used. Fill a pint jar, add a handwritten tag with the serving ratio, tie on a candy cane or a cinnamon stick, and you’re done.
I’ve given these to teachers, neighbors, and coworkers for years. A few tips that make the gift land better:
• Layer the ingredients visually if you want it to look intentional — milk powder on the bottom, then sugar, then cocoa on top so the color shows through the glass.
• Include a tag with directions. “Add 1/4 cup mix to 1 cup hot water or milk” is all they need.
• If you’re making multiples, batch them out assembly-line style. It’s genuinely faster than it sounds.
How to Store Hot Chocolate Mix
An airtight jar at room temperature is all this needs. It keeps for several months without any quality drop — long enough that a jar made in October will still be good in February. Keep it away from heat and steam (not right next to the stove) and give it a shake before use if it’s been sitting a while.
Frequently Asked Questions
Can I use this mix with milk instead of water?
Yes, and it’s richer that way. Because the mix already contains dry milk powder, hot water gives you a creamy result on its own. Using milk instead makes it noticeably thicker — more like a drinking chocolate.
What’s the difference between hot chocolate mix and hot cocoa mix?
Technically, hot cocoa is made from cocoa powder and hot chocolate is made from melted chocolate. In practice, most homemade mixes — including this one — use cocoa powder and get called both interchangeably. Don’t stress the distinction.
Can I make this dairy free?
Swap the nonfat dry milk powder for coconut milk powder or oat milk powder. The texture is slightly different but it works well. You’ll likely need to stir more to fully dissolve.
How long does homemade hot chocolate mix last?
Stored in an airtight container at room temperature, it keeps for 3–6 months easily. The dry milk powder is usually what determines shelf life — check the date on your milk powder bag if you’re uncertain.
Can I use this mix for baking?
It works as a cocoa substitute in some recipes, but it’s sweetened and contains milk powder, so it’ll affect the final result. Better to use it as intended and keep unsweetened cocoa powder for baking.
Once you have a jar of this in your pantry, you’ll wonder how you managed without it. Make a batch, label the jar, and let me know which variation you try first.
Hot Chocolate Mix
Ingredients
- 3 cups nonfat dry milk powder
- ¾ cup powdered sugar
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon salt
Instructions
- Mix milk powder, sugar, cocoa, and salt together in a bowl. Transfer mix to an airtight container.
- For each serving, add 1/4 cup cocoa mix to 1 cup hot water, stirring well.
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