Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid. Our “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.
Best-Ever Hot Cocoa Mix 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.