Homemade Hot Cocoa Mix Recipe Without Powdered Milk

This homemade hot cocoa mix without dry milk is rich, chocolatey, and incredibly simple. You only need 3 ingredients and about 5 minutes to make a big batch of hot cocoa mix that you can stash in the pantry and scoop whenever a craving hits. Because there's no dry milk in the mix, each cup is made fresh with warmed milk or non-dairy milk, which gives you a creamier, more “real” hot chocolate than most store-bought mixes. This is a great base recipe to keep on hand for winter nights, holidays, and gifting.

Why You’ll Love This Homemade Hot Cocoa Mix (No Dry Milk)

You’ll love this homemade hot cocoa mix because it gives you full control over the flavor and quality of your hot chocolate. Store-bought packets can taste flat or overly sweet, but this mix lets the cocoa really shine. You can easily adjust how chocolatey or sweet each mug is just by tweaking the amount of mix you add to your milk.

Since I've tested this base over and over in my own kitchen, I know the ratio dissolves smoothly and gives you that classic hot chocolate taste every time. It's also kid-friendly, which makes it a reliable option for family movie nights or snow days.

This hot cocoa mix also earns a permanent spot in the pantry because it is long-lasting, customizable, and gift-ready. Stored in an airtight container in a cool, dry place, it keeps well for months, so you're never far from a quick cup of cocoa. And if you like to give homemade gifts, this hot chocolate mix without dry milk is perfect for that, too. Pack it into jars, layer in some mini marshmallows or chocolate chips, add a tag with directions, and you have an easy, thoughtful gift for neighbors, teachers, or holiday baskets that you can feel good about sharing.

Ingredients You'll Need

• 1½ cups unsweetened cocoa powder
• 2 cups granulated sugar
• ¼ teaspoon salt

How To Make Hot Cocoa Mix Without Dry Milk

Step 1: Combine the dry ingredients

Add the cocoa powder, granulated sugar, and salt to a mixing bowl. Whisk everything together thoroughly until the mixture looks uniform and there are no streaks of cocoa or sugar. If your cocoa powder is especially lumpy, you can sift it first or break up clumps with the back of a spoon.

Step 2: Transfer to a container for storage

Pour the finished hot cocoa mix into a clean, dry, airtight jar or container. A glass jar with a tight lid works great. Label it with “Hot Cocoa Mix” and instructions if you like. Store it in a cool, dry pantry away from moisture and strong odors.

Step 3: Make a cup of hot cocoa

To serve, heat 8 ounces (1 cup) of your choice of milk (or nondairy milk) in a small saucepan or in the microwave until hot but not boiling. Add 2 tablespoons of the hot cocoa mix to a mug. Slowly pour in the hot milk while stirring or whisking until the mix has fully dissolved and there are no clumps.

Taste, and if you like it richer, add a little extra mix. Top with whipped cream or marshmallows if you want, then enjoy.

Variations and Flavor Ideas

You can keep this cocoa mix as a simple, classic hot chocolate base, or you can customize it a bit to match your favorite flavors. Here are a few easy ideas.

• Mocha Hot Cocoa: Stir 1–2 teaspoons of instant coffee or espresso powder into your mug along with the cocoa mix before adding hot milk.
• Mint Hot Cocoa: Add ½ teaspoon peppermint extract to your mug after stirring in the hot milk, or crush a peppermint candy or candy cane on top.
• Mexican-Style Hot Chocolate: Add ¼ teaspoon cinnamon and a tiny pinch of cayenne pepper to the mix, or sprinkle them into your mug when serving.
• Extra Rich: Stir in a splash of heavy cream or half-and-half after the mix has dissolved, or top with shaved chocolate.
• Jar Mix Add-Ins: For gifting, you can layer the cocoa mix in a jar with mini marshmallows and mini chocolate chips on top. Just tell people to scoop around or through the layers when they make a cup.

Expert Tips For The Best Hot Cocoa Mix Without Powdered Milk

• Use good cocoa powder. Since cocoa powder is the star of the show, using a good-quality unsweetened cocoa makes a noticeable difference. Natural cocoa powder gives a classic hot chocolate flavor, while Dutch-processed cocoa will make it darker and slightly more intense. Either works as long as it's unsweetened.
• Whisk very well to avoid clumps. Cocoa powder tends to clump. Whisk the sugar, cocoa, and salt until evenly distributed. If you see lumps, press them with the back of a spoon or sift the mix. A more uniform dry mix dissolves better when you add hot milk.
• Adjust sweetness and strength to taste. The base recipe uses 2 tablespoons of mix per 1 cup of milk, which makes a balanced hot cocoa. If you like it darker and less sweet, use a heaping tablespoon. If you want it sweeter and richer, use 3 tablespoons. You can also add a splash of vanilla extract or extra sugar to your mug if needed.
• Use milk for the creamiest hot cocoa. This recipe skips dry milk, so you can use real milk when you're ready to serve. Whole milk gives the creamiest texture and flavor, but 2% milk, oat milk, almond milk, or soy milk all work too. If you use water instead of milk, the cocoa will be thinner and less rich.
• Warm the milk gently, do not boil it. Heat the milk until it's hot and steaming, not rapidly boiling. Boiling milk can scorch and change the flavor. If you're heating it in the microwave, start with 60–90 seconds, then heat in shorter bursts if needed. Always stir before adding the cocoa mix.
• Store the mix in an airtight container. Cocoa and sugar are both shelf-stable, but they can absorb moisture and odors. Keep the mix in a sealed container in a cool, dry place. If the mix ever clumps from humidity, just break it up with a spoon or whisk again before using. Properly stored, this hot cocoa mix will last for months.

Hot Cocoa Mix Without Powdered Milk FAQs

Do I have to use milk, or can I use water?

You can use water, but the hot cocoa will be less rich and creamy. This mix is designed to be used with warm milk (dairy or non-dairy) for the best texture and flavor. If you use water, you may want to add a splash of cream or half-and-half to make it richer.

Can I use non-dairy milk with this hot cocoa mix?

Yes, this recipe works really well with non-dairy milks because there's no dry milk in the mix. Almond milk, oat milk, soy milk, and coconut milk are all good options. Choose an unsweetened or lightly sweetened variety so the cocoa does not end up too sweet.

How much mix do I use per cup?

Start with 2 tablespoons of hot cocoa mix for every 8 ounces (1 cup) of hot milk. Stir until completely dissolved, then taste and adjust. If you prefer a stronger hot chocolate, add an extra tablespoon of mix.

How long does homemade hot cocoa mix last?

Because this mix is just cocoa powder, sugar, and salt, it will keep for months in an airtight container at room temperature. For the best flavor, use it within 6 months, although it should still be safe to use beyond that as long as it stays dry and clump-free.

Can I make a bigger or smaller batch?

Yes, this recipe scales easily. To double it, use 3 cups of cocoa powder, 4 cups of sugar, and ½ teaspoon of salt. To halve it, use ¾ cup cocoa powder, 1 cup sugar, and a pinch of salt. Keep the same ratio, and you can make any size batch you want.

Can I turn this into a gift?

Definitely. Spoon the cocoa mix into a jar, add mini marshmallows or chocolate chips on top if you like, and tie on a tag with simple instructions: “Stir 2 tablespoons into 1 cup hot milk.” It is an easy, thoughtful homemade gift for holidays, teachers, or neighbors.

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