Homemade Hot Cocoa Mix

One of my favorite things about my friend and colleague Michelle is her perpetual hot cocoa jar (I’m kidding, Michelle – I would love you just the same with or without the cocoa jar).

In November, when the days are beginning to turn grey and dreary, Michelle brings a gallon-size glass jar of homemade cocoa mix to work, and keeps it in her office for joyful consumption by anyone who needs a pick-me-up in the shape of a cup of cocoa. Just this week, her supply finally ran out, and we all feel a little sad when we pass the empty shelf where the cocoa jar resided, ever ready to offer a bit of comfort on a stressful day.

Personally, I love hot chocolate best (yes, there’s a difference between hot chocolate and hot cocoa, although the terms are often used interchangeably – just as their names suggest, one is made with chocolate, and the other with cocoa powder). A good cup of hot chocolate, the kind that involves melting chopped bittersweet chocolate over low heat, then whisking in whole milk and sugar until it has all dissolved into a creamy, chocolatey bit of liquid heaven, is as good as dessert to me. The Barefoot Contessa’s hot chocolate recipe is my go-to when I have time for it.

However, the attributes of hot chocolate aside, there is something to be said for a truly yummy dry hot cocoa mix that can be simply stirred into hot water – it’s perfect to take with you on-the-go, requires no additional pantry or refrigerated ingredients, and there’s no pan required.

Michelle’s cocoa jar inspired me to try my own hand at homemade hot cocoa as a Christmas gift for Eli, who is a confirmed Swiss Miss lover. Also, I was feeling a little sorry for him. For the past eight years, some lovely person at his workplace has kept the employee kitchen stocked with a steady supply of Swiss Miss cocoa packets. Every workday during those eight years, Eli has enjoyed a cup of cocoa during his morning break. Sadly, the Swiss Miss recently morphed into an off-brand of cocoa, and he has eschewed his morning cocoa practice ever since. Plainly, the guy needed something special to replace his Swiss Miss.

Michelle’s original family recipe contains Nesquick, which I wanted to forego in favor of pure cocoa. I wanted a drink that was a little bit richer and more decadent, so I used dark (70% cacao) cocoa. Of course, I was hoping to end up with something that eschewed all artificial or overly processed ingredients, but I also wanted it to require hot water rather than milk. In the end, I had to give a little on the natural side of things in favor of the hot water factor – and I knew that was key to Eli using the mix. It would have to be as easy as a packet of his usual standby.

You can use any kind of unsweetened cocoa in this mix – Dutch-process, bittersweet, dark, or regular baking cocoa – depending on what kind of chocolate flavor you prefer.

This is also a great gift for any cocoa drinker (I’m posting this week with Valentine’s Day in mind). Put it in an inexpensive gallon-size jar, tie a cute ribbon around it, and include a bag of homemade marshmallows, and you’ve got a perfect gift for your sweetheart. I included a new mug and a long-handled hot cocoa spoon from Crate & Barrel as well. And of course, making a batch just to have on hand for everyone in your household is as good a reason as any.

Homemade Hot Cocoa Mix


12 ounces pure unsweetened cocoa
1 pound confectioners’ sugar
32 ounces nonfat dry milk
32 ounces powdered non-dairy creamer

Place all ingredients in a kitchen-size trash bag or a securely sealed paper grocery bag (note the “securely sealed” bit, here – the last time I failed to mind my paper bag’s seals, I ended up with legs and feet dusted in cocoa mix!), and shake to mix. Scoop into a gallon-size container of your choice.

To serve, place four heaping tablespoons of cocoa mix in a mug, and add eight ounces hot water. Stir. If you like, top with marshmallows or whipped cream before serving.