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When you’re a kid it’s all about hot cocoa, but then as an adult? It’s all cappuccinos and matcha and Earl Grey. It’s time to bring cocoa back, and this homemade mix is up for the task. The key to a great mix is ingredients that dissolve easily: instant nonfat dry milk and confectioners’ sugar will mix effortlessly into hot milk. Plus, confectioners’ sugar contains cornstarch, which makes the cocoa thicker. Add a hint of nutmeg for subtle spice and salt to balance the sweetness, and you’ve got a cocoa that’s adult and sure to make hot chocolate a regular treat.

Mary Claire Britton


Credit: Greg DuPree

Recipe Summary test

10 mins
10 mins
24 cups of hot cocoa


Ingredient Checklist


Instructions Checklist
  • Sift all ingredients together into a large bowl.

  • To make 1 cup of hot cocoa, place 1/4 cup of the cocoa mix in a mug. Heat 1 cup milk to a simmer. Pour ¼ cup hot milk over the mix; stir until combined, then stir in remaining ¾ cup.

  • Cocoa mix keeps, in an airtight container at room temperature, for up to 3 months.

Nutrition Facts

200 calories; 6 calories; saturated fat 3.6g; cholesterol 20.8mg; carbohydrates 28.7g; sugars 25.3g; protein 11.6g; sodium 202mg; fiber 2.1g.