Move aside, Swiss Miss—with just a handful of ingredients and a few minutes of your time, you can whip up the most decadent homemade Dark Chocolate Hot Cocoa Mix you've ever tasted. Trust me. It's worth the very minor amount of extra effort.
If you’ve only ever had tear-open packets of hot chocolate, you’re going to flip for this dark chocolate hot cocoa mix. While you know I'm a sucker for store-bought hacks to make life easier, this is one occasion that I'll implore you to go "full scratch" and make your own. All you need is 5 minutes, cocoa powder, dark chocolate, brown sugar and a pinch of salt!
With just a few ingredients and your handy food processor, you can create a deep, dark hot chocolate mix that is closer to European-style drinking chocolate than the cloyingly sweet, relatively thin hot cocoa we grew up with. It gives more “melted chocolate bar” than “warm chocolate milk” vibes—excellent for all my fellow chocoholics out there.
Oh, and if you're in the market for some awesome and inexpensive DIY holiday gifts, this dark hot chocolate mix is a great gift recipe. I'll teach you how to put together a delightful holiday care package (including homemade marshmallows!) so your favorite long-distance folks can feel the warmth of your love from afar.
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Why You’ll Love This Homemade Dark Hot Chocolate Mix
- Quick & Easy - Measure your ingredients, pulse them in a food processor, and put the mix up in the pantry! All in, you’re looking at just 5 minutes of active prep time.
- Treat Prep - While it’s not really “meal prep” to make dark hot chocolate mix, I’m someone who likes to end every night with something sweet. Having this shelf-stable mix ready to mix with milk means dessert is never far from reach!
- Versatile - The most obvious use for this dark hot cocoa mix is to make a mug of hot chocolate—but that’s not all it can do! I like to stir it into my morning lattes for a speedy mocha, use it to mix up speedy mug cakes, or turn it into cocktails. It is an awesome DIY holiday gift for anyone who is short on time and cash!
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make this dark hot chocolate powder mix:
- Dark Chocolate - The higher percentage, the darker the chocolate. I personally prefer to use chocolate in the 70-85% range, which veers into bittersweet territory. You’re welcome to use 55-70% for a sweeter version.
- Unsweetened Cocoa Powder - If possible, opt for Dutch-processed cocoa for the smoothest, least bitter, most chocolatey flavor. You can also use black cocoa powder (which is considered “extra Dutch”), conventional cocoa powder, or even cacao powder for an extra antioxidant boost.
- Brown Sugar - Either dark or light brown sugar works here—it just depends on what you have in the pantry and how much of a caramelly undertone you prefer. Alternatively, use muscovado sugar, grated pilloncillo or jaggery, or make your own brown sugar by mixing sugar and molasses in a 1 cup to 1-2 tablespoon ratio.
- Kosher Salt - A touch of salt helps draw out the nuanced flavors in your chocolate.
- Milk of Choice & Vanilla Extract - For when you’re ready to transform the hot cocoa mix into a delicious mug of steamy chocolatey deliciousness! If you’d prefer to make an entirely shelf-stable just-add-water mix, hop down to the optional variations for instructions.
How to Make Dark Chocolate Hot Cocoa Mix
Step 1: Make the Mix. Add the chopped chocolate, cocoa powder, salt, and brown sugar to a food processor fitted with the blade attachment. Blend for about 2 minutes, or until everything looks like a fine, uniform powder. Transfer your mix to an airtight container and stash it in the pantry—it's good for up to 3 months at room temperature.
Step 2: Warm. When you’re ready for a cozy cup, warm your milk of choice in a saucepan over medium heat until it just starts to simmer.
Step 3: Whisk. Add a few spoonfuls of your hot chocolate mix and a splash of vanilla. Whisk continuously until the chocolate is fully melted and the mixture is smooth and velvety.
Step 4: Serve & Enjoy. Pour into your favorite mug and top with flavored whipped cream, homemade egg white marshmallows, a tipple of booze, or nothing at all. It’s delightful no matter what!
Optional Variations & Dietary Adaptations
- Shelf-Stable “Just Add Water” Mix - If you don’t want to have to add milk and vanilla when it’s time to turn your dark hot chocolate mix into a cozy mug of yum, just grab some powdered milk and swap in vanilla powder! For a single batch of the recipe below, add 1 cup of powdered milk (dairy or non-dairy). Vanilla powder can be used in a 1:1 ratio with vanilla extract. Then, to rehydrate, add 1 cup of hot water per serving.
- Vegan/Dairy-Free - Simply use dairy-free/vegan-friendly chocolate and your favorite plant-based milk. I recommend using canned coconut milk, which has the highest fat content out of the dairy alternatives and offers the richest, thickest consistency. As a bonus, you can use the solid coconut cream at the top of the can to make vegan whipped cream in a dispenser! That said, this recipe will also work perfectly well with any unsweetened oat, almond, hemp, soy or any other alternative milk out there.
- Flavored Chocolate - I happen to love spicy hot chocolate, so it’s fun using chili-infused chocolate. Orange, mint, hazelnut or coffee infused chocolates would all make delightful options too!
- Antioxidant Boost - For a healthier twist, use organic cacao powder which is higher in antioxidants and flavonoids than conventional cocoa powder. Did you know cacao has been associated with reduced inflammation, reduced risk of heart disease and diabetes and lower blood pressure?? Nutritious and delicious!
- Mix-Ins - You can also add in flavors by using extracts, essential oils or anything in your spice cabinet. Some ideas:
- Spices: cinnamon or cayenne (or both!)
- Powders: peanut butter, instant coffee/espresso, freeze-dried fruit
- Food grade essential oils: orange, cassia, cinnamon, peppermint, wintergreen
- Flavoring extracts: vanilla, mint, orange, coconut, maple, coffee
- Other fun stuff: orange zest, crushed peppermint candies, crushed cinnamon candies
Expert Tips
- Use quality chocolate. Since this recipe is all about the chocolate, reach for the good stuff—something you’d actually want to eat straight from the bar. Dark chocolate with around 60-70% cocoa solids hits the sweet spot for most folks.
- Pulse, don’t overblend. Processing for about 2 minutes is plenty. Overdoing it can make the chocolate start to melt from the heat of the blades, leading to clumping.
- Whisk for creaminess. Keep whisking as the chocolate melts to fully emulsify the fat from the cocoa butter into the milk to ensure you get a thick, café-worthy texture. Or, make it easier on yourself with a pitcher-style milk frother on the hot chocolate setting—it’ll warm and whisk with the touch of a button!
Serving Suggestions
This dark hot chocolate mix is your ticket to instant coziness, no matter how you take it. Here are just a few ideas to get you started:
- Classic Cocoa - Top your mug with a generous cloud of whipped cream or a handful of melty marshmallows. Get cute by adding a candy cane or cinnamon stick as a swizzle stick.
- Extra Decadent - Add another layer of richness by drizzling the whipped cream with caramel sauce, warm nut butter, red wine hot fudge, or maple syrup.
- Makeshift Mocha - Use half warm milk and half strong coffee or espresso for an easy, inexpensive café-style drink.
- Frozen Hot Chocolate - Cool the prepared hot chocolate, then blend with chocolate marshmallow ice cream for a hot chocolate milkshake.
- Spiked & Sophisticated - Stir in a splash of peppermint schnapps, Bailey’s, Kahlúa, or bourbon for an adults-only nightcap.
- Homemade Gift - One single batch will fit perfectly into a small 8-ounce mason jar and will make 4 servings. (If you make the “just add water” version, you’ll need a 1-pint mason jar.) It can easily be scaled for a larger batch if desired. Attach a small tag with heating instructions for the recipient. If you want some ideas to round out the gift, consider adding:
- A cute mug
- Airplane bottles of booze
- Homemade marshmallows
- Flavored sugar
- Peppermint spoons
- Vanilla beans
Storage Instructions
- For the mix: Store your dark hot chocolate mix in an airtight container at room temperature for up to 3 months. A glass jar or resealable canister works best—just keep it away from direct sunlight and moisture so the chocolate doesn’t clump.
- For leftovers: If you happen to make more hot chocolate than you can drink (rare, but it happens), let it cool to room temperature, then refrigerate it in a covered container for up to 3 days.
- To reheat: Warm gently on the stovetop over low heat or in the microwave in short bursts, whisking as you go to restore its luscious, velvety texture.
FAQs
Heck yeah, it is! If you love dark chocolate and hot chocolate, combining the two is a no-brainer.
Why, this homemade dark chocolate hot cocoa, of course! It’s made with just 4 simple ingredients and is packed to the brim with rich, chocolatey flavor.
Yes! You can absolutely use dark chocolate instead of cocoa powder to make hot chocolate—though I personally prefer using both. Dark chocolate creates a richer, creamier drink since the melted chocolate adds both cocoa solids and cocoa butter. Just finely chop the chocolate so it melts evenly, and reduce or skip any added sugar depending on how sweet your chocolate is.
My favorite kind of hot chocolate is pretty dark and intense. I'm not looking for a sugar bomb. As a result, I like to use bittersweet (or semisweet, if I'm feeling nostalgic) chocolate. If you're looking for something a little less intense, use semisweet chocolate mixed with milk chocolate.
I also recommend that you use a high-quality Fair Trade chocolate that doesn't have any additives. Guittard is my go-to, but Chuao Chocolatier (I love their Spicy Maya!), Tony’s Chocolonely, Kroger’s Simple Truth brand, and THEO chocolate also fit the bill. If you're looking for a more affordable option, Aldi’s Choceur brand is quite good, as are several of Trader Joe's options.
The difference between hot cocoa and hot chocolate is spelled out in the name—hot cocoa is typically made using cocoa powder, while hot chocolate is made using real bona fide chocolate. It just so happens that I like to use both, resulting in a super rich, deeply chocolatey dark chocolate hot cocoa that can warm even the grinchiest of hearts.
More Recipes for Chocolate Lovers
Dark Chocolate Hot Chocolate Mix
Equipment
Ingredients
- 4 oz Dark Chocolate chopped or chips
- ¼ C Cocoa Powder preferably Dutch processed
- ¼ C Brown Sugar dark or light
- ½ teaspoon Kosher Salt
To Cook
- 4 C Milk of Choice
- 1 teaspoon Vanilla
Instructions
- Place chocolate, cocoa, salt and brown sugar in the bowl of a food processor fitted with the blade attachment. Process until uniform consistency, about 2 minutes. Store in an airtight container for up to three months at room temperature.4 oz Dark Chocolate, ¼ C Cocoa Powder, ¼ C Brown Sugar, ½ teaspoon Kosher Salt
- To cook, heat milk of choice to a simmer. Add vanilla and mix, whisking to combine. Continue whisking until all chocolate is melted and incorporated.4 C Milk of Choice, 1 teaspoon Vanilla
- Serve warm with whipped cream, marshmallows or solo. Enjoy!
Notes
- For a Homemade Gift - One single batch will fit perfectly into a small 8-ounce mason jar and will make 4 servings. (If you make the “just add water” version, you’ll need a 1-pint mason jar.) It can easily be scaled for a larger batch if desired. Attach a small tag with heating instructions for the recipient. If you want some ideas to round out the gift, consider adding:
- A cute mug
- Airplane bottles of booze
- Homemade marshmallows
- Flavored sugar
- Peppermint spoons
- Vanilla beans
- Shelf-Stable “Just Add Water” Mix - If you don’t want to have to add milk and vanilla when it’s time to turn your dark hot chocolate mix into a cozy mug of yum, just grab some powdered milk and swap in vanilla powder! For a single batch of the recipe below, add 1 cup of powdered milk (dairy or non-dairy). Vanilla powder can be used in a 1:1 ratio with vanilla extract. Then, to rehydrate, add 1 cup of hot water per serving.
- Vegan/Dairy-Free - Simply use dairy-free/vegan-friendly chocolate and your favorite plant-based milk. I recommend using canned coconut milk, which has the highest fat content out of the dairy alternatives and offers the richest, thickest consistency. As a bonus, you can use the solid coconut cream at the top of the can to make vegan whipped cream in a dispenser! That said, this recipe will also work perfectly well with any unsweetened oat, almond, hemp, soy or any other alternative milk out there.
- Flavored Chocolate - I happen to love spicy hot chocolate, so it’s fun using chili-infused chocolate. Orange, mint, hazelnut or coffee infused chocolates would all make delightful options too!
- Antioxidant Boost - For a healthier twist, use organic cacao powder which is higher in antioxidants and flavonoids than conventional cocoa powder. Did you know cacao has been associated with reduced inflammation, reduced risk of heart disease and diabetes and lower blood pressure?? Nutritious and delicious!
- Mix-Ins - You can also add in flavors by using extracts, essential oils or anything in your spice cabinet. Some ideas:
- Spices: cinnamon or cayenne (or both!)
- Powders: peanut butter, instant coffee/espresso, freeze-dried fruit
- Food grade essential oils: orange, cassia, cinnamon, peppermint, wintergreen
- Flavoring extracts: vanilla, mint, orange, coconut, maple, coffee
- Other fun stuff: orange zest, crushed peppermint candies, crushed cinnamon candies
- For the mix: Store your dark hot chocolate mix in an airtight container at room temperature for up to 3 months. A glass jar or resealable canister works best—just keep it away from direct sunlight and moisture so the chocolate doesn’t clump.
- For leftovers: If you happen to make more hot chocolate than you can drink (rare, but it happens), let it cool to room temperature, then refrigerate it in a covered container for up to 3 days.
- To reheat: Warm gently on the stovetop over low heat or in the microwave in short bursts, whisking as you go to restore its luscious, velvety texture.
Nutrition
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