hot cocoa powder recipe
The Best hot cocoa powder recipe
Classic Homemade Hot Cocoa Powder
A rich, creamy hot cocoa powder made from scratch—perfect for cozy nights or holiday gatherings. This recipe yields a velvety texture with a balanced sweetness.
🥘Ingredients
- 2 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup whole milk powder
- 1 tsp vanilla extract
- ½ cup unsalted butter, cubed
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 350°F. In a large mixing bowl, whisk together cocoa powder, sugar, milk powder, vanilla extract, and salt until fully combined. -
2
Add cubed butter to the bowl and stir until it melts and blends evenly with the dry ingredients. -
3
Transfer the mixture to a lightly greased 9×13-inch baking dish. Bake for 15–18 minutes, stirring once halfway, until golden brown on top. -
4
Let the mixture cool completely, then use a fork or food processor to grind it into a fine powder. Store in an airtight container for up to 3 months.
🔧Equipment
- Mixing bowl
- Whisk
- Fine-mesh sieve (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Hot Cocoa Powder Works
❓ Frequently Asked Questions About Hot Cocoa Powder
How do I adjust the sweetness level?
If you prefer a sweeter hot cocoa, add an extra tablespoon of sugar or a dash of vanilla extract while stirring. For a less sweet version, reduce the sugar by half or skip it entirely—just use a pinch of cinnamon or a splash of milk for depth.
Can I make this recipe vegan?
Yes! Replace the butter with coconut oil, use unsweetened cocoa powder, and swap milk for almond, oat, or cashew milk. Stir in a splash of maple syrup for extra richness if needed.
What if I don’t have a candy thermometer?
For melted butter, heat it in a saucepan over medium-low until it bubbles gently and thickens—about 5–7 minutes. For simmering milk, let it bubble lightly for 3–4 minutes before removing from heat.
How long can I store the pre-made mix?
The powdered mix lasts about 3 months in an airtight container in a cool, dark place. For the finished hot cocoa, store in the fridge for up to 2 days or freeze in portions for up to 1 month.
What can I use instead of baking soda if I don’t have it?
Skip the baking soda entirely for a simpler version. If you want a slightly lighter texture, use a tiny pinch of baking powder (¼ tsp) instead—it’ll still work but won’t rise as dramatically.
