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Ultimate Creamy, Big Batch Homemade Hot Cocoa Mix (Customizable & Gift-Ready)

Close-up of a white mug filled with rich hot cocoa mix, topped with whipped cream and cocoa powder.
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Create a rich, velvety hot cocoa mix using simple pantry staples. This big batch recipe is easy to make, tastes better than store-bought, and is perfect for keeping on hand or packaging as a thoughtful gift.

Ingredients

Scale
  • 4 cups granulated sugar
  • 2 cups unsweetened cocoa powder (use high quality for best flavor)
  • 1 cup non-fat dry milk powder (optional, omit for dairy-free)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional, for warmth)
  • 1/2 teaspoon instant espresso powder (optional, deepens chocolate flavor)

Instructions

  1. Gather all your ingredients in a large bowl.
  2. If you are using the optional ingredients like cinnamon or espresso powder, add them now.
  3. Whisk all the dry ingredients together thoroughly until everything is evenly combined. You want no streaks of white powder remaining.
  4. For the smoothest mix, pulse the mixture in a food processor or blender in batches until it reaches a fine, uniform powder consistency. This step helps dissolve the sugar slightly and removes lumps.
  5. Transfer the finished hot cocoa mix to an airtight container. This recipe makes a large batch that stores well.
  6. To prepare a single serving, mix 1/4 cup of the dry mix with 1 cup of hot milk or water. Whisk until smooth and enjoy your rich hot chocolate.

Notes

  • For a richer, creamier cup, use hot milk instead of water when preparing.
  • If you skip the dry milk powder, you can still achieve a creamy texture by adding a splash of heavy cream or half-and-half to your prepared hot beverage.
  • This mix is excellent for gifting. Package it in decorative jars and top with mini marshmallows or chocolate chips.
  • Adjust the sugar to your preference. You can reduce it by up to 1/2 cup if you prefer less sweetness.

Nutrition

Find it online: https://savoryskies.com/easy-big-batch-hot-cocoa-mix-recipe-2/