Dark Chocolate Hot Chocolate Mix
For a serious step above the tear open foil packets of "hot cocoa" you grew up with, make this super easy, 5 minute recipe. This delicious hot chocolate tastes as decadent as a bar of European chocolate.
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
Nutrition facts are for the powdered hot chocolate mix only, not including the milk.
- 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
Calories: 237kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 1mgSodium: 301mgPotassium: 303mgFiber: 5gSugar: 20gCalcium: 39mgIron: 4mg
Tried this recipe?Let us know how it was!