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How to make Hot Chocolate Mix - it's inexpensive to make and works as a great Holiday gift.

How to Make Hot Chocolate Mix (Bold Baking Basics)

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Hi Bold Bakers!

I loved making hot chocolate as a kid but I never knew you could actually make your own Hot Chocolate Mix. My recipe is inexpensive to make and works as a great Holiday gift.

All you do is  place a large sieve over a bowl and sieve together all of the ingredients. Now, the better the ingredients you use, the better the result you get out. Use a good quality unsweetened cocoa powder. The better the cocoa, the richer your hot chocolate.

Next is a little sugar for sweetness to cut the richness of the cocoa powder. I also add in cornstarch which will help thicken your hot chocolate. When cornstarch heats, it activates and thickens. Lastly, to make our Hot Chocolate creamy we add dry milk powder. Lots of different brands make milk powder and it is widely available in most supermarkets. I put links above the recipe so you can buy it with a click of a button.

Once the Hot Chocolate Mix is ready it will stay fresh in an air tight container for 8 month, if not longer.

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To make a mug of homemade Hot Chocolate, place a couple of tablespoons of the Hot Chocolate Mix in a pot with a mug of milk. Bring this mixture to a simmer and pour into a mug. Enjoy with marshmallows.

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Place my Peppermint Candy Spoons on the side of your mug and use it as a stirrer and you get a lovely hint of mint as it melts, which is a perfect combination with the chocolate.

Get my NEW Best-Ever Hot Chocolate and Holiday Cookies, Desserts and baking tips and tricks at my Holiday Baking Headquarters page.


4.71 from 17 votes
How to make Hot Chocolate Mix - it's inexpensive to make and works as a great Holiday gift.
Homemade Hot Chocolate Mix
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Servings: 20 mugs
Author: Gemma Stafford
Ingredients
  • 1 1/2 cups (71/2oz/212g) dry milk powder
  • 1/2 cup (4oz/115g) sugar
  • 1/2 cup (2o/57g) unsweetened cocoa powder
  • 2 teaspoons cornstarch
Instructions
  1. Sieve all the ingredients into a bowl
  2. Keep in an air tight container for up to 8 months
  3. To make a mug of hot chocolate : Add 3 tablespoons of the Hot Chocolate mix to 8 oz milk or water into a saucepan and stir. Simmer on medium/low heat for 2 minutes.
  4. Pour into a mug and serve with marshmallows.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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115 Comments

Write a Comment and Review

  1. Holly on July 12, 2018 at 11:30 am

    Hi Gemma! Thanks for your reply! Sorry I wasn’t very precise! What about different flavouring like marshmallow or salted caramel or peanut butter!?:-)

    • Gemma Stafford on July 13, 2018 at 2:29 am

      Hi Holly,
      Whatever you add to the powder has to be a powder!
      That said go for it. Marshmallow really does not have a flavor, more a texture, but you could add some mini marshmallows if you wish. The salted caramel should be added as a topping I think, or use a brown sugar for a slight caramel flavor.
      I hope this helps,
      Gemma 🙂

  2. holly on July 11, 2018 at 9:10 am

    hi Gemma! how would i go about adding flavouring to the powder?

    • Gemma Stafford on July 12, 2018 at 3:47 am

      Hi Holly,
      Any flavor you add to this powder needs to be a powder too.
      Instant coffee powder could be added to taste, but you did not tell me what you were thinking about!
      Gemma 🙂

  3. Sybele on June 30, 2018 at 6:24 am

    Sorry I meant what is a substitute for powdered milk

    • Gemma Stafford on June 30, 2018 at 3:33 pm

      Hi there,
      For this recipe there really is no substitute for the powdered milk. the alternative is to add hot milk to the ingredients to make hot chocolate.
      I hope this is of help,
      Gemma 🙂

  4. Sybele on June 29, 2018 at 1:50 am

    Hi Gemma if i do not have milk on hand is there any substitute that i can use

    • Gemma Stafford on July 1, 2018 at 8:54 am

      Hi Sybele,
      No! This is a dry mix, it needs dry ingredients, if that is what you mean.
      Gemma 🙂

  5. Helen Daly on March 6, 2018 at 2:02 am

    Hi Gemma I have just made the hot chocolate mix for the first time. I am with you it is better then bought one thank you I’ll be making my own from now on

    • Gemma Stafford on March 6, 2018 at 9:48 am

      Hi Helen,
      Good old Irish name too! Good to have you baking with us.
      Gemma 🙂

  6. fahad khan on February 21, 2018 at 11:40 pm

    Hi Gemma
    I have no words for your bigger and bolder recipes because i start a small restaurant in my small village. I start your hot chocolate recipe and the people like it very much. Thanks a lot and my request is that please share mango milk shake recipe because the mango season is coming in my country pakistan i will be waiting.
    Best wishes

  7. Danyah Al-Tamimi on January 31, 2018 at 8:23 pm

    Oh my god soooo delicious 🤤
    Tried it with my girlfriends and they all loved it 😍
    Thanks Gemma for the AMAZING recipe 🤗❤
    ..
    Date of deliciousness : 22-12-2017 Friday

    • Gemma Stafford on February 1, 2018 at 2:38 am

      Hi there,
      I am really happy to have this very kind review of this recipe, and the date of the deliciousness too, really made me smile!
      Gemma 🙂

      • Danyah AL-Tamimi on February 4, 2018 at 10:25 pm

        I just uploaded a photo of us holding the cups I hope it gets aprroved and shered here in your beautiful community 🍫❤❤

        • Gemma Stafford on February 5, 2018 at 3:00 am

          Hi there,
          I will be heading there in a moment to see the wonderful creations, thank you for taking the trouble to upload a photo, I really appreciate it,
          Gemma 🙂

  8. Jodi Martinez on January 17, 2018 at 10:16 pm

    So yummy and easy to make!!

  9. Tonimd on January 3, 2018 at 12:54 pm

    Hi, i was wondering where you got the container you stored your hot chocolate in ?

    • Gemma Stafford on January 4, 2018 at 6:01 am

      Hi there,
      (http://amzn.to/2E1GEDY) here is the link. These are on Amazon.com. You may find something similar in your local store, depending on where you live.
      Gemma 🙂

  10. sillyb on December 28, 2017 at 2:02 pm

    Hi Gemma, I’d love to try this, but was wondering, would Coffeemate work instead of the dried milk powder? I have some of that in the cupboard.

    • Gemma Stafford on December 29, 2017 at 4:15 am

      Hi there,
      I do not know, it is a different thing!
      You could run with a sample mix, just break down the recipe. It is worth a try!
      Gemma 🙂

  11. Jennipher on December 20, 2017 at 6:04 am

    Hi Gemma,

    This may be a dumb question or one that was already asked but is there a way to make this sugar free/diabetic friendly that will still taste as good?

    Thanks,
    Jennipher

    • Gemma Stafford on December 22, 2017 at 1:17 pm

      Hi there Jen,
      Yes! Really you should be able to use a diabetic friendly ‘sugar’ for this. I think xylitol, splenda, stevia and monk sugar should be good for you.
      In the right form stevia is an excellent thing, do a little research around this, there are suggestions that it is curative! but you will need to satisfy yourself about this,
      Gemma 🙂

      • Jennipher on December 23, 2017 at 12:46 am

        Thanks so much! I wanted to make up a jar for a Christmas gift for my mom who’s diabetic but cheats all the time for chocolate. This way she won’t have to cheat!

        • Gemma Stafford on December 23, 2017 at 9:32 am

          That’s fantastic, Jennipher! I hope she enjoys it. I’d appreciate it if you could leave a review for the recipe. Just comment and you can leave a star rating. 5 stars are appreciated! 🙂

        • Jodi Martinez on January 17, 2018 at 10:13 pm

          I hope that I’m not repeating someone else’s suggestion here. My mom and I are both diabetic and my mom is also allergic to all things corn. So, I sorta tweaked your recipe by exchanging the sugar with splenda granula and the corn starch with tapioca flour. SO yummy. Thank you for such a short, yet absolutely fabulous, mix!!

          • Gemma Stafford on January 18, 2018 at 2:54 am

            Hi Jodi,
            This is a great suggestion, thank you. I love it when you guys help me here, particularly in the area of particular dietary requirements. This will certainly help other Bold Bakers, this is a really important issue for so many.
            Thank you for taking the trouble to report on this,
            Gemma 🙂

  12. SmritiJhamb on December 18, 2017 at 5:39 am

    Hi gemma
    I tried this recipe and it turned out good.
    But it wasn’t sweet at all. I followed the exact same recipe and measured all the ingredients accurately. But it felt like there was no sugar at all.
    So I wanted to know which milk powder have you used- sweetened or unsweetened?

    Because where I live there are two milk powder available of different brands. One brand produces sweetened milk powder while the other produces unsweetened. So which one should I use the next time?

    • Gemma Stafford on December 19, 2017 at 3:55 am

      Hi there,
      I would use an unsweetened milk powder.
      The idea is that people will add sugar to this mix according to their own taste, it is a matter of what each person likes, so make a mix, and allow everyone to add their own sugar. That will be best,
      Gemma 🙂

  13. Megan on December 17, 2017 at 4:16 am

    Hi Gemma,

    If giving this as a gift to be used right away, can it be packaged in holiday ziplock bags with marshmallows in the same bag?

    • Gemma Stafford on December 17, 2017 at 5:31 pm

      Hi Megan,

      it sure can, that’s a great idea :).

      Happy Holidays,
      Gemma.

  14. Sierra on December 3, 2017 at 12:16 am

    Can you do a video on how to make the dry milk powder by yourself?

    • Gemma Stafford on December 4, 2017 at 4:05 am

      Hi Sierra,
      I think this would be a big process for the home cook! There are huge factories making this, using very complex machines, I think it would not work at home.
      Gemma 🙂

  15. Maria Mathews on December 2, 2017 at 2:24 am

    Hey Gemma! I tried this recipe, but it didn’t come out as great as expected… It didn’t become thick or creamy, so it just tasted like chocolate milk or something, but at least the taste was good 🙂

    • Gemma Stafford on December 2, 2017 at 3:08 am

      Hi Maria,
      Did you make it according to the recipe?
      1½ cups (5oz/140g) dry milk powder
      ½ cup (4 oz/115g) sugar
      ½ cup (2 oz / 60g) unsweetened cocoa powder
      2 teaspoons cornstarch.
      The cornstarch is what thickens the milk, cornflour is the same thing. It also helps to keep it free flowing. I hope this helps,
      Gemma 🙂

      • Amy on December 10, 2017 at 4:19 pm

        Hi, I am confused how the cocoa powder and sugar are both half cups but different ounce measurements. I made this and it was not very sweet…. are they both half cups?

        • Gemma Stafford on December 11, 2017 at 2:30 am

          Hi Amy,
          Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
          I hope this is of help to you,
          Gemma 🙂

        • Carey on December 21, 2017 at 10:07 am

          There are two types of ounces, the one that measures weight, and “fluid ounces” that measure volume. Fluid ounces are what are marked on most measuring cups. You will need a scale to measure the types of ounces that are in this recipe. If the recipe is using the ounces that measure weight, then different ingredients that have different unit weights, will have different values. Sugar has a heavier weight per volume unit than cocoa powder. If the recipe was referring to fluid ounces, which measure just volume (and what are marked on most measuring cups), you would be correct that 1/2 cup should equal the same fluid ounces as any other 1/2 cup. The fact that they are different is a clue they are talking about weight, and you should use a scale if using that measurement method.

          • Gemma Stafford on December 21, 2017 at 10:26 am

            Wow Carey, this is a great help to Amy, and shows a great understanding of the difference between measuring by volume and weight, well done you,
            Gemma 🙂

          • StuartofBlyth on December 28, 2017 at 5:26 pm

            I always follow the metric measurements in a recipe – it’s so much easier to weigh ingredients and I’m grateful Gemma includes the weights. If I meet a a recipe using cups I use my standard measuring cups (obtainable on auction sites if nowhere else – and delivered to your door!) but weigh the ingredients I measure, writing down the weights as I go along. Then it’s easy to use the weights subsequently.

            Another tip: When weighing an ingredient like flour it’s sometimes more convenient to put the bag on the scales rather than the mixing bowl, which may be too heavy or be so big as to obscure the reading. Now set the reading to zero. Say you want 250g. Scoop the flour out of the bag using a spoon or similar and add it to the mix. Keep going until the scale reads -250g. That means 250g has gone from the bag into the mix. Once you get near to the exact weight, if you take out too much you simply tap off the excess from the spoon back into the bag until the scale reads the exact amount. It’s quicker and easier to do than to describe.

            • Gemma Stafford on December 29, 2017 at 3:56 am

              Stuart, you are my baking genius, thank you for this help today,
              Gemma 🙂



    • CookinCookie on December 2, 2017 at 4:46 pm

      Use carnation powdered milk. Replace sugar with 1/2 c powdered sugar. Sift 1 tbsp brown sugar with 1 tsp corn starch, and add 1 tsp pumpkin pie spice and Jet puffed dehydrated marshmallows. Mix it all together for excellent cocoa mix. Enjoy.

      • Gemma Stafford on December 4, 2017 at 4:53 am

        Nothing to add ti this, thank you,
        Gemma 🙂

  16. Laura on November 29, 2017 at 7:36 am

    Hello Gemma,
    Thanks so much for this amazing recipe. I’m going to make a mocha variety as a gift for my boyfriend. I don’t drink coffee myself so don’t think I’ll be a good judge of how much to add – could you perhaps give a suggested quantity? I’m going to put it in a mini mason jar with marshmallows. Thank you! Laura

    • Gemma Stafford on November 30, 2017 at 6:01 am

      Hi Lauran,

      Delighted you like this recipe. I love the idea of adding coffee. If you are doing a small mason jar I would say add 2/3 hot chocolate and 1/3 instant coffee granules:)

      Good Luck,
      Gemma.

  17. Joel Esparza Cortes on November 24, 2017 at 7:28 pm

    HI GEMMA can this make a great edible gift idea for the holidays?

    • Gemma Stafford on November 25, 2017 at 3:22 am

      Hi Joel,
      Sure you can! Gather up some jars to re-use, make a nice label, decorate with a Christmas paper caps, and perhaps a nice ribbon, and away you go!
      Family and friends love a handmade gift, you will be a big hit!
      Gemma 🙂

  18. Aanandita on November 15, 2017 at 12:29 am

    Hey! Gemma is corn flour different from corn starch? Can I use corn flour in this recipe?

    • Gemma Stafford on November 15, 2017 at 2:21 am

      Hi there,
      It is the same thing, and you can use it in any recipe calling for cornstarch. Thank you for being with us,
      Gemma 🙂

  19. Aanandita on November 15, 2017 at 12:23 am

    Hey! Gemma is corn flour different from corn starch?? Can I use corn flour in the recipe?

  20. Samhitha on October 18, 2017 at 3:47 am

    Hi Gemma, is it granulated or powdered sugar that you used in this recipe ? Can I use powdered sugar for preparing HotChocMix ?

    • Gemma Stafford on October 18, 2017 at 9:43 pm

      hummm, it’s best if you use granulated sugar. Powdered sugar seems to be more sweet.

      Hope this helps,
      Gemma.

  21. Martha Nguyen on June 4, 2017 at 3:06 am

    Homemake hot chocolate mix it save a lot of money.
    I do often buy it from store.
    I love hot chocolate during winter time.
    Can put hot chocolate mix in freeze???

    • Gemma Stafford on June 4, 2017 at 7:58 am

      Hi Martha,
      I am not sure that this will defrost well for you, it depends on how you are able to extract the air from the pack.
      this will keep well in a sealed container for a long time, in the food cupboard/larder.
      Hope this helps,
      Gemma 🙂

  22. haznaaa_ on May 16, 2017 at 1:36 am

    Hi Gemma,
    What can I use to substitute cornstarch ?

    • Gemma Stafford on May 16, 2017 at 8:16 pm

      you can just leave it out. It is used to thicken the drink but can be left out.

  23. Khansa Zaina on March 6, 2017 at 2:57 am

    Oh gemma! I love this recipe so much… the hot chocolate is very delicious, super chocolatey, super creamy & super tasty too… now I’m not gonna buy instant hot chocolate anymore 🙂 (my little brother love this hot chocolate too)

    • Gemma Stafford on March 7, 2017 at 9:17 am

      Ah! that is so good to hear, thank you for letting me know.
      It cheers me to hear how you young bold bakers look after your brothers and sisters too, well done!
      Gemma 🙂

  24. Khansa Zaina on February 28, 2017 at 6:26 am

    Hi Gemma!
    Is the cornstarch help to thicken up the hot chocolate? by the way I really want to try this 🙂

    • Gemma Stafford on March 1, 2017 at 12:39 pm

      Hi Khansa,

      You are spot on. The cornstarch is to thicken. If you don’t have it you can leave it out.

  25. Roma on February 9, 2017 at 11:30 am

    Hiiii Gemma, tried this n it was yummilicious!! My 4 yr old son loved it. Atleast in this way he consumes milk happily. Thanks for sharing such lovely recipes. Love to U n Kevin!

    • Gemma Stafford on February 13, 2017 at 1:29 am

      Hi Roma,
      Great, that is the idea! happy boy, happy Mom!
      Gemma 🙂

  26. Soh on February 5, 2017 at 1:35 am

    I really love this recipe. I have adapted your recipe just a little by using natural brown sugar and add icing sugar 2 tbsp??. Thank you ??

    • Gemma Stafford on February 5, 2017 at 2:13 am

      Hi Soh,
      That is great, I am always happy to hear that you are adapting recipes to suit your own taste, well done you. Thank you for being in touch,
      Gemma 🙂

  27. Angela on January 10, 2017 at 7:55 pm

    I tried your recipe and really wanted it to work. When I tried some of the powder in hot water there was a sludge on top I couldn’t get to dissolve. Any thoughts on what I did wrong? Thanks!

    • Gemma Stafford on January 11, 2017 at 2:32 am

      hi there,
      All of these chocolate mixes, including the bought ones, are best mixed with a little water/milk at first. if you pour it all in together it will clump!
      Mix with a little of the liquid, to dissolve the solids, then add the remainder,
      Gemma 🙂

  28. Aditi Thosar on December 23, 2016 at 2:31 pm

    Hi Gemma !
    I tried this recipe and it turned out great.!! I added a little bit of cinnamon and salt to it. It was a treat after a long day at work. Thank you so much for this ?
    Merry Christmas and Happy Holidays! ?

    • Gemma Stafford on December 24, 2016 at 11:28 am

      That is great, I am happy that you enjoyed this, and that you made it your own too, thank you for being with us,
      Gemma 🙂

  29. Elise on December 19, 2016 at 11:39 am

    Hi Gemma!
    For some reason my sugar just refused to sift. It may be that I have a bad sieve, but since I have to give these to my friends tomorrow as a present I just poured in the rest. Is that okay?
    Merry Christmas!

    • Gemma Stafford on December 20, 2016 at 2:35 am

      Hi Elise,
      Do nt worry, it will be good. It will dissolve in any case.
      Happy Christmas, I do hope your friends will love your handmade gift,
      Gemma 🙂

  30. Ana on December 11, 2016 at 9:39 am

    Hi Gemma!
    I was wondering if I could use water instead of milk to dissolve the mixture?
    Thank you so much for this wonderful recipe! Lots of love from Portugal ♡

    • Gemma Stafford on December 12, 2016 at 1:32 am

      Hi Ana,
      Yes, you certainly can, though it will not be so rich which will make it feel a little bitter, but it is worth a try!
      Gemma 🙂

  31. RavijotKaur on December 6, 2016 at 12:14 am

    It is a Bye Bye time for the store bought Bournvita now! This is something which lets me enjoy milk with a little less sugar, and more chocolate in it! it is just perfect! i have packed it and placed it on my office desk too, as i take milk in the office, and now i can relish it! I just added a little more chocolate powder than what you have stated, as i like chocolate more. Thank you!!!!!!
    Loads of love!

    • Gemma Stafford on December 6, 2016 at 12:40 am

      Hi there Ravi,
      I am so happy to hear that, that is the idea, make it to suit your own taste, I like to err on the more chocolate too!
      It will not last too long in the office when your colleagues discover it, so shhhhhh!! 🙂
      Gemma 🙂

      • RavijotKaur on December 6, 2016 at 1:43 am

        oh no way! i have too many hungry and thirsty people around me there, so it stays safely in my drawer. it is too precious to be left out in the open! 🙂

        • Gemma Stafford on December 6, 2016 at 2:27 am

          Haha! yes, do not tell 🙂

  32. Nihla on December 5, 2016 at 9:41 pm

    hey gemma,
    i just discovered your channel in you tube just a couple of weeks ago and i was so stuck with your hot chocolate mix.i usually buy from store but i tried it yesterday and the result was astonishing.i made the hot chocolate this morning and it was so delicious.I’m from india and there isn’t any recipes that you would prefer.
    P.S. i hope you would reply to my message.
    [you are cute]
    from nihla

    • Gemma Stafford on December 6, 2016 at 1:12 am

      Hi again Nihla,
      I am really happy to have you with us. We are lucky to have such lovely bold bakers all over the world now. It is great when you can find the ingredients I use, and this is not always the case, though I do try!
      Stay tuned for lots more recipes to come,
      Gemma 🙂

  33. mpellet on December 5, 2016 at 7:57 am

    Simple and delicious! Made some for my family whist decorating our tree. It was a hit! Thanks again, Gemma!

    With gratitude,
    Maureen McNamara Pelletier

    • Gemma Stafford on December 5, 2016 at 9:50 pm

      That’s great to hear Maureen. I’m really delighted your family enjoyed it.

      Best,
      Gemma.

  34. Jordan Elam on December 2, 2016 at 3:10 pm

    Hey Gemma,
    Once I discovered your channel and website I have been binge watching/reading your recipe and amazing my family with your Bold Baking Basics. I was wondering how you would add peppermint or other flavors to this mix.
    Sincerely,
    Jordan Elam

    • Gemma Stafford on December 3, 2016 at 1:26 am

      Hi Jordan,
      It is good to have you with us as a bold baker.
      I would add a few drops of peppermint extract to the pot, when you are making the drink. It will not work so well in the dry ingredients as it will clump in it. this also allows you to vary your flavors as you use the mix. Gemma 🙂

  35. Mila on December 1, 2016 at 11:06 pm

    Hi Gemma, can’t find dried milk, will coffee mate do?

    • Gemma Stafford on December 2, 2016 at 11:24 am

      hi Mila, actually this is a type of dried milk, and I have been told by other Bold Bakers that they use this. So, try it! I do hope it works well for you, Gemma 🙂

  36. Emma on December 1, 2016 at 11:46 am

    Hi Gemma if I want to give this as a gift in a jar what size jar should I use..?? Thanks Emma ???

    • Gemma Stafford on December 2, 2016 at 12:30 pm

      Hi Emma,
      If you add all of the ingredients together you will find the finished weight of this. Then you can find a suitable jar. It is a great idea to re-use jars from your home too, easier on the environment!

      1½ cups (5oz/140g) dry milk powder
      ½ cup (4 oz/115g) sugar
      ½ cup (2 oz / 60g) unsweetened cocoa powder
      2 teaspoons cornstarch
      This makes 11oz or so, a one pound jar will take about 15ozs – so you may like to double it up and have some for home too!
      Gemma 🙂

  37. Paula Englert on December 1, 2016 at 7:28 am

    How would you make the hot chocolate in a microwave? Dorm rooms do not have stoves.

    • Gemma Stafford on December 2, 2016 at 1:02 pm

      Hi Paula, true that! you can of course heat your milk in the microwave, just do keep an eye on it. Add your mix to the hot milk, and return to the microwave to thicken it, stir every 20 seconds or so until it is done, Gemma 😉

  38. Anita on December 1, 2016 at 12:33 am

    Dear Gemma!

    I’m thinking of giving hot chocolate mix as a Christmas gift to my partner’s grandparents. What do you think about swapping the corn starch with vanilla pudding powder, to give extra flavour?
    Do you have any recipe for a white hot chocolate mix?

    Thank you for answering 🙂
    Anita

    • Gemma Stafford on December 1, 2016 at 1:37 am

      Hi Anita, I would prefer to add a few drops of vanilla to the cooking pot! Vanilla pudding powder is largely cornstarch, but it has other additives too, not just flavor,
      Gemma 🙂

  39. Dorothygawrich on November 30, 2016 at 4:53 pm

    Can I make this hot chocolate into a mocha?

    • Gemma Stafford on December 1, 2016 at 2:22 am

      Sure you can, just add a good quality coffee powder to taste, Gemma 🙂

  40. Ayisha on November 30, 2016 at 3:37 am

    Can you leave out the milk powder.

    • Gemma Stafford on December 1, 2016 at 2:48 am

      Hi Ayisha,
      yes, this is ok, but the chocolate will taste more bitter, and less rich. Gemma 🙂

  41. Fatima L. on November 29, 2016 at 11:50 am

    Hi Gemma ,
    I tried the recipe because I was out of chocolate powder for my children’s breakfast .
    Alla I have to say is that I’ll never buy from stores again.
    My sons really enjoyed it after they came from school today.
    Thanks a lot.
    Fatima

    • Gemma Stafford on November 30, 2016 at 2:25 am

      That is great Fatima, I am happy that this recipe is working for so many people. Lots of bold bakers already had their own great versions of this, adding chilli. cinnamon, nutmeg etc. Have fun with it!
      Gemma 🙂

  42. Meenu on November 29, 2016 at 9:13 am

    Since I go to uni now, I live away from home and this recipe has literally saved me by helping me stay awake at night!! Thank you Gemma ☺️

    • Gemma Stafford on November 30, 2016 at 2:33 am

      Hi there, that is great, but you should be sleeping at night! Sleep is as important as anything else in your student life, you will study better when rested!
      Have the chocolate in the morning, milk is great for retaining hydration, which is good for the brain!!
      Gemma 🙂

  43. Leela on November 29, 2016 at 8:51 am

    Hi gemma
    Can you tell me what sugar I can use
    Castor or granulated

  44. Leela on November 29, 2016 at 8:49 am

    Hi gemma
    Can you what sugar to use Castor sugar or granulated sugar

    • Gemma Stafford on November 30, 2016 at 2:35 am

      H ithere, I used granulated, but the others will work too! Powdered sugar will make it less sweet, and dissolve really quickly, so try it out!
      Gemma 🙂

  45. Esha on November 29, 2016 at 7:57 am

    Hi Gemma,
    Can u pls share the recipe of a chocolate soufflé ?

    • Gemma Stafford on November 29, 2016 at 8:27 am

      Hi there, I have added, add this idea to my list, thank you,
      Gemma 🙂

  46. luciana on November 29, 2016 at 7:19 am

    Hi gemma! my question is How much would be 8 ounces of milk in grams?
    Thank You!

    • Gemma Stafford on November 29, 2016 at 8:27 am

      Hi there, this is 240g!
      Happy baking,
      Gemma 🙂

  47. Tanya.Y on November 29, 2016 at 6:28 am

    Hi Gemma!
    I think you forgot to add the measurements for the dry milk powder in the recipe.

    • Gemma Stafford on November 29, 2016 at 8:31 am

      Hi Tanya,
      Thank you, I will check this out right away,
      Gemma 🙂

    • Gemma Stafford on November 29, 2016 at 8:33 am

      Hi Tanya,
      This is there on the recipe, it is the first on the list,
      Gemma 🙂

  48. Melanee on November 28, 2016 at 7:33 pm

    I do a couple things different that you might enjoy. I use icing sugar for quicker dissolving. Instead of cornstarch I use instant clear jel. It thickens without fully boiling. It is what thickens instant puddings…which you can use instead of clear jel. I enjoy your cooking examples!!

    • Gemma Stafford on November 29, 2016 at 8:53 am

      Hi there Melanee,
      Thank you for sharing this with us. The powdered sugar will mane this less sweet too, for those who like it that way,
      Gemma 🙂

  49. Jean louis on November 28, 2016 at 1:53 pm

    That is a fine and simple recipe for some great moments ! Especially during fall! Thanks so much Gemma :))

    • Gemma Stafford on November 29, 2016 at 8:56 am

      Thank you Jean Louis, I appreciate your kind comments,
      Gemma 🙂

  50. Ann on November 28, 2016 at 8:46 am

    Gemmaaaa!! Love you for this! Never knew it was that easy to make hot chocolate! I’m guessing a few drops of coffee would make it great too! Are the results of the contest out yet?

    • Gemma Stafford on November 30, 2016 at 10:50 pm

      Hi Ann,

      I’m delighted you like my recipes. a bit of coffee or baileys would be a great addition. Kevin has the winners of the contest and will be reaching out this weekend. Good luck 🙂

      Gemma.

    • Tin on December 16, 2016 at 2:18 pm

      Hi Gemma I love hot chocolate 😀

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