Posted in Tips & Tricks

Best-Ever Hot Cocoa Mix

Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid.

Cook’s Country’s “instant” hot cocoa recipe is creamy, rich, and big on chocolate flavor.

Test Kitchen Discoveries

  • Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.
  • Confectioners’ sugar works best in this recipe. It dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa.
  • White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.

Makes about 20 servings

  • 3 cups nonfat dry milk
  • 2 cups confectioners’ sugar
  • 1 1/2 cups Dutch-processed cocoa powder
  • 1 1/2 cups white chocolate chips
  • 1/4 teaspoon
  • Salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.

To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.


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