Hot Cocoa Mix Recipe Without Dry Milk

Every winter growing up, hot cocoa was a ritual in my kitchen. The kettle would whistle, mugs would come out, and something chocolatey would be stirred together with care.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by measuring ¾ cup unsweetened cocoa powder, ¾ cup powdered sugar, 1 tablespoon cornstarch, and ¼ teaspoon salt. Add all ingredients to a fine-mesh sieve placed over a large mixing bowl. Sifting is essential here; it removes stubborn lumps and guarantees a silky-smooth hot cocoa mix without a gritty texture.

Step 2

Once the dry base is smooth, it’s time to build depth. Add 1 teaspoon vanilla powder or vanilla sugar and ½ teaspoon ground cinnamon directly to the sifted mixture.

Step 3

After adding all ingredients, transfer the mixture to a food processor or high-speed blender. Blend the combined ¾ cup cocoa powder, ¾ cup powdered sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla powder, ½ teaspoon cinnamon, and ¼ teaspoon salt for 10–15 seconds.

Step 4

Once blended, transfer the finished cocoa mix made from ¾ cup cocoa powder, ¾ cup powdered sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla powder, ½ teaspoon cinnamon, and ¼ teaspoon salt into a clean, dry, airtight container. Proper storage preserves flavor, texture, and freshness.

Step 5

To make one perfect cup, heat 1 cup milk or dairy-free milk over medium heat until steaming, not boiling. Add 2 tablespoons prepared hot cocoa mix and whisk continuously. This slow blending method prevents lumps and creates a smooth, creamy texture.

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