Dairy-Free Hot Chocolate Mix

Prep Time:5

Total Time:5

Servings: Cups of 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

In a large bowl, sift the cocoa powder through a fine mesh sieve or sifter. Add the sugar, and 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).

Heat 10 oz (1¼ cups) milk of choice (oat, almond, soy, coconut, dairy – all work beautifully). Do not boil.
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.

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.