This 4-ingredient, creamy homemade hot cocoa mix with powdered milk and coffee creamer dissolves smoothly in hot water (or milk) every time. Whether you need a quick single mug or a big batch, this simple recipe includes exact dry mix ratios, long-term storage tips, and mason jar gift ideas.
My middle child, Jaden, and I always loved our Swiss Miss when he was growing up, but this homemade hot chocolate mix is just so much richer. Add 1/2 cup to 8oz of hot water, and whisk it together for the best cup of cocoa that’ll warm you right up on a cold winter day. It only takes about 10 minutes to make a batch, and then it’ll last in your pantry up to a year!
Note: If you just want to make a quick mug of hot chocolate without the hassle of making a mix, make hot chocolate with chocolate chips instead!
Quick Ratio & Yield Reference
The recipe card has ingredient amounts for a standard batch (14 servings). If you just need a small batch (7 servings), cut the ingredient amounts in half. If you a need big batch (28 servings), double the ingredients. You can scale it up or down however much you want.
- Single Mug: ½ cup mix + 8 oz hot water
- Small Batch (7 servings): 3.5 cups mix
- Standard Batch (14 servings): 7 cups mix
- Big Batch / Gift Jar (28 servings): 14 cups mix
Pro Tip: For an extra rich mug, reconstitute with hot milk instead of water!
Ingredient Notes & Substitutions
- Powdered Sugar (Confectioners Sugar) – Dissolves almost instantly in warm water (or milk), ensuring a smooth, grit-free cup of cocoa. Powdered sugar naturally contains a little cornstarch, which helps prevent clumping in dry storage.
- Unsweetened Cocoa Powder – Standard unsweetened cocoa powder works great, or use premium Dutch-processed cocoa powder for a darker, richer flavor profile.
- Instant Dry Whole Milk Powder – Make sure to use instant dry milk powder, as non-instant powders can leave granules at the bottom of your mug. Non-fat milk powder works too.
- French Vanilla Coffee Creamer – My secret ingredient for richness and a hint of vanilla flavor. You can swap this for original powdered creamer or switch it up with other flavors.
How to Make Hot Cocoa Mix with Powdered Milk & Creamer
How to Make Hot Cocoa Mix
- Whisk together the powdered sugar and cocoa powder in a large bowl. You can also run it through a fine mesh sieve or sifter to get any lumps out.
- Add in the dry milk powder and the coffee creamer, whisking together ’til well combined.
- Transfer your homemade hot chocolate mix to an airtight container or mason jar for storage.
Storing Your Hot Cocoa Mix
- Use an Airtight Container: Store your dry hot chocolate mix in a clean glass mason jar, a dry food storage canister, or a tightly sealed Ziploc bag. Keeping air out is key to preserving freshness.
- Keep in a Cool, Dark Place: Store the container in a pantry or cupboard away from direct heat, sunlight, and humidity. Avoid storing it above your stove or near the dishwasher. Steam from the appliances can cause the powdered milk and cocoa to clump.
- Shelf Life: Because it uses shelf-stable dry ingredients, your homemade cocoa mix will stay fresh for up to 1 year when stored properly!
- Mason Jar Gift Storage: If you are making this mix for holiday mason jar gifts, add a ribbon and a tag with single-mug mixing instructions (“Mix ½ cup cocoa mix with 8 oz hot water”) so the recipient knows exactly how to prepare it!
How to Make Hot Cocoa From Hot Cocoa Mix
You’ll need 1/2 cup of this hot cocoa mix for a standard 8-ounce mug of hot chocolate.
- Add 1/2 cup hot chocolate mix to your favorite mug.
- Pour 8 ounces hot water (or milk) to the mix in the mug.
- Stir everything together well with a fork or spoon.
- Sprinkle mini marshmallows or add a dollop of whipped cream on top. You can also dunk a candy cane to make it more festive.
Scale It Up (Big Batch Ratios)
The recipe card below is for a Standard Batch (7 cups of mix / 14 servings), which fills a half-gallon mason jar. If you want to scale the recipe up or down for different jar sizes, use these exact measurements:
- Small Batch – 3.5 cups/7 servings (Fills a Quart Jar)
- 1 cup Powdered Sugar
- 3/4 cups Unsweetened Cocoa Powder
- 1 1/2 cups Instant Dry Milk Powder
- 1/4 cup French Vanilla Coffee Creamer
- Big Batch – 14 cups/28 servings (Fills a 1-Gallon Jar)
- 4 cups Powdered Sugar
- 3 cups Unsweetened Cocoa Powder
- 6 cups Instant Dry Milk Powder
- 1 cup French Vanilla Coffee Creamer
Pantry Tip: A standard quart mason jar holds about 3.5 to 4 cups of dry mix, making the Small Batch perfect for a single gift jar!
Optional Add-Ins & Recipe Variations
- Flavored Creamers: Swap the French vanilla creamer for hazelnut, peppermint, chocolate, or pumpkin spice powdered coffee creamer to give the base mix a fun seasonal twist.
- Peppermint Cocoa Mix: Whisk in ½ cup of finely crushed candy canes into a standard batch for a festive holiday flavor.
- Mexican Hot Chocolate Mix: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of cayenne pepper (or chili powder) to the dry mix for a warm, spiced kick.
- Mocha Cocoa Mix: Add ¼ cup of instant espresso powder or instant coffee granules to turn your hot cocoa into a rich, cafe-style mocha mix.
- Marshmallow & Chocolate Chip Mix-Ins: Toss in 1 cup of dehydrated mini marshmallow bits (like Jet-Puffed Mallow Bits) or mini semi-sweet chocolate chips. Avoid regular mini marshmallows in long-term dry storage, as they can go stale or lose moisture over time; dehydrated marshmallow bits work best!
- Bake with Extra Mix: Have extra cocoa mix on hand? You can use it up to make these hot cocoa mix cookies for the holidays!
Recipe FAQs
No, I don’t recommend it. Chocolate drink mixes already contain added sugar, milk solids, and stabilizers. Using them in place of unsweetened cocoa powder will throw off the flavor and make the mix overwhelmingly sweet.
Yes, it can be easily made gluten-free by using certified gluten-free ingredients. While pure cocoa powder and powdered sugar are naturally gluten-free, powdered milk and flavored coffee creamers can sometimes contain gluten additives or processing cross-contamination. Always check the package labels to verify certified gluten-free status.
Clumping usually happens if the water temperature wasn’t right or if non-instant dry milk was used. For best results, use hot (not boiling) liquid and whisk vigorously with a small whisk or fork for 15–20 seconds to fully dissolve the milk powder and creamer. Don’t use boiling water, because it will damage the proteins in the milk powder and cause it clump up, resulting in lumpy hot cocoa.
Yes! Swap the instant dry milk powder for coconut milk powder or soy milk powder, and ensure your powdered coffee creamer (and other ingredients) is certified dairy-free/vegan.
More DIY Mix Recipes
- Easy 5-Minute DIY Pancake Mix
- Homemade Yellow Cake Mix (5 Ingredients)
- Homemade Biscuit Mix for Buttery, Flaky Diner-Style Biscuits
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Homemade Hot Cocoa Mix with Powdered Milk and Creamer
Equipment
- 1/2-Gallon Glass Jar for storage
Ingredients
- 2 cups powdered sugar
- 1 1/2 cups unsweetened cocoa powder
- 3 cups instant dry whole milk
- 1/2 cup French Vanilla coffee creamer
Instructions
How to make Homemade Hot Cocoa Mix
- Whisk together the powdered sugar and cocoa powder in a large bowl. You can also run it through a fine mesh sieve or sifter to get any lumps out.
- Add in the dry milk powder and the coffee creamer, whisking together ’til well combined.
- Transfer your homemade hot chocolate mix to an airtight container or mason jar, and store in a cool, dark pantry at room temperature for up to 1 year.
How to Make Hot Chocolate from Homemade Hot Cocoa Mix
- Add 1/2 cup hot chocolate mix to your favorite mug.
- Pour 8 ounces hot water* (or milk) to the mix in the mug.
- Stir everything together well with a fork or spoon.
- Sprinkle mini marshmallows or add a dollop of whipped cream on top. You can also dunk a candy cane to make it more festive. Enjoy!
Video
1/2 cup per 8 oz? That seems like a lot of power. Can you confirm those measurements are correct?