Dairy-Free Hot Chocolate Mix

If you’ve been searching for the absolute best homemade hot chocolate mix that actually tastes like real chocolate (no weird fillers, no powdered milk, and 100% dairy-free), you just found it! This is the homemade hot chocolate mix my daughter Ellie first shared on the blog when she was a tiny 7-year-old in her little apron, proudly scooping cocoa alongside me. She’s an adult now (time, please slow down), but that precious photo of her little hand measuring cocoa lives here forever. ♡

This homemade hot chocolate mix takes less than 10 minutes to stir together, stores perfectly in a quart jar, and makes the richest, velvety mug of cocoa you’ll ever sip.

Why You’ll Love This Homemade Hot Chocolate Mix

• Actually tastes like chocolate – not sugar water! Deep, dark, and smooth thanks to a higher cocoa ratio and Dutch-process cocoa.
• Only 3 pantry ingredients – nothing artificial, no preservatives, no hydrogenated oils.
• Truly dairy-free & vegan – use any milk you love (oat, almond, coconut, whole dairy… you name it).
• Zero grit – the sifting step guarantees silky results every single time.
• Perfect for gifting – one batch nearly fills a quart jar and looks adorable with a ribbon and tag.
• Kid-approved for over a decade in our house (and now college-student-approved too!).

Original Dairy-Free Hot Chocolate Mix

Dairy-Free Hot Chocolate Mix

Print Recipe

Rich, dairy-free hot chocolate mix made with just three ingredients—Dutch-process cocoa, sugar, and salt—that stores perfectly in a quart jar and delivers deep, velvety chocolate flavor in every mug. Sift for smoothness, then simply whisk 3–4 tablespoons into hot milk of choice for the best homemade cocoa you’ll ever taste.

5 from 1 vote

Prep Time:5 minutes mins

Total Time:5 minutes mins

Servings: 5 Cups of Mix

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EQUIPMENT (affiliate links)

• mixing bowl
• sifter
• Whisk
• quart jar for storage

Ingredients

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Dairy-Free Hot Chocolate Mix

• 1 ¾ c. (350 g) granulated sugar
• 2 c. (220 g) dutch-processed cocoa powder heaping & sifted (dutch-processed is best)
• 1 ½ tsp salt

One Serving of Hot Chocolate

• 3 tbsp (45 g) hot chocolate mix + more to taste
• 10 oz. (284 g) milk of your choice

Instructions

• In a large bowl, sift the cocoa powder through a fine mesh sieve or sifter. Add the sugar, and salt.
  1 ¾ c. (350 g) granulated sugar

  2 c. (220 g) dutch-processed cocoa powder

  1 ½ tsp salt
• Transfer to a clean, dry quart-size mason jar or airtight container. It will reach just below the rim, leaving room to shake before each use.
• Store in a cool, dark place for up to 6 months (it keeps even longer, but aroma is best within this time).

To Make One Mug

• Heat 10 oz (1¼ cups) milk of choice (oat, almond, soy, coconut, dairy – all work beautifully). Do not boil.
  3 tbsp (45 g) hot chocolate mix

  10 oz. (284 g) milk of your choice
• Place 3–4 level tablespoons of the mix into the mug (start with 3; add more if you like it richer).
• Pour in the hot milk while stirring briskly, or whisk until completely smooth. Taste and adjust with an extra half-spoon if desired.
• Serve immediately.

Notes

• Dutch-process cocoa is strongly recommended. It gives the deep, smooth, classic hot-chocolate flavor most people love. Natural cocoa will work, but the drink will be lighter in color and slightly sharper/tangier.
• Sifting is not optional – cocoa powder almost always contains lumps. Skipping this step is the #1 reason homemade mixes turn out gritty.
• For an even more intense, European-style drinking chocolate, use the full 4 tablespoons (or up to 5) per mug and reduce the milk to 6–8 oz.
• Feel free to customize: add ½ teaspoon ground cinnamon, a pinch of cayenne, or 1–2 teaspoons instant espresso powder to the dry mix for a mocha version.

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