It all started with a desire to make a vegan friendly, shelf stable, hot cocoa mix. Something easy to package up in little cute mason jars and give as gifts. Something easy and tasty to have around for the days where it's just too chilly in Minnesota and you need a hot, rich, chocolatey, beverage to get you warmed up from the inside.
Feel free to mix it up! Use mint chocolate chips to create a minty hot cocoa! Cherry chips for a cherry chocolate cocoa. Butterscotch would be soooo good, but not vegan 🙂 Any chip that melts well will be good in this. Just note, that if you change up the chips just make sure it's still free of milk products if you want to keep it vegan.
This recipe is easy to multiple for gift giving. Make up a cute little tag for some mason jars that includes basic instructions on how to turn the mix into delicious hot cocoa.
Enjoy and let me know how you like it!
Homemade Hot Cocoa Mix
Ingredients
- 1 cup powdered sugar (112g)
- ⅓ cup unsweetened Dutch cocoa (40 g)
- 1 cup regular sized chocolate chips / mini chocolate chips can do mix of both, 1 cup total (165g)
- 1 teaspoon vanilla powder
- pinch salt
Instructions
- Mix all ingredients together well.
- Store in an air tight container. Will keep for 2 months when in air tight container and in a cool dry place. Will keep longer if kept in fridge, up to 6 months
- To make hot cocoa: Stir 2-4 tablespoon of mix into 1 cup of your choice of very hot (not boiling) milk until the chocolate chips are melted and everything is well incorporated. Top with whip cream or marshmallows, if desired
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