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Homemade Hot Cocoa Mix, the Old American Diner Way (Instant Drinking Cocoa)

Homemade Hot Cocoa Mix

A pantry jar that beats every foil packet. Dutch-process cocoa, confectioners' sugar and nonfat dry milk sift into a blend so fine it never settles or cakes, and a whisper of cornstarch gives the finished cup real body. The trick is making a paste with a splash of hot liquid first, so the milk proteins never seize into lumps. Deep, dark, properly chocolaty.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 Mugs
Course: Drinks
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder Dutch-process preferred
  • 1.5 cups confectioners' sugar do not substitute granulated
  • 1.5 cups nonfat dry milk powder
  • 2 tsp cornstarch for body and anti-caking
  • 0.5 tsp fine salt
  • 1 cup hot water or hot milk per mug, to reconstitute

Equipment

  • 1 fine mesh sieve for sifting out lumps
  • 1 Large mixing bowl
  • 1 balloon whisk
  • 1 airtight jar 4 cup capacity

Method
 

  1. Set a fine-mesh sieve over a large mixing bowl. Measure the cocoa powder, confectioners' sugar, dry milk powder, cornstarch and salt into the sieve in that order.
  2. Tap and stir the ingredients through the sieve with your fingers or a spoon, breaking up any hard lumps of cocoa or milk powder against the mesh. Discard nothing. Everything should pass through.
  3. Whisk the sifted powders with a balloon whisk for a full minute, scraping around the sides of the bowl, until the color is completely uniform with no pale streaks of sugar or milk powder and no dark pockets of cocoa.
  4. Transfer to an airtight jar, seal, and store in a cool, dry cupboard. Shake the jar before each use. This makes about 3 cups of mix, enough for 12 mugs.
  5. To make one mug, heat 1 cup water or milk until steaming but not at a rolling boil. Furiously boiling liquid curdles the milk proteins in the mix.
  6. Put 1/4 cup of the mix in a mug. Add about 2 tablespoons of the hot liquid and whisk or stir hard into a smooth, glossy paste with no dry pockets. This step is what keeps the cup lump-free.
  7. Pour in the remaining hot liquid in a slow stream, whisking as you go, until the cocoa is smooth and slightly frothy on top.
  8. Let the mug stand for 1 to 2 minutes so the cocoa solids and cornstarch fully hydrate and the drink thickens a little, then stir once and serve.

Notes

  • Confectioners' sugar is not optional. Granulated crystals are heavier than cocoa and milk powder, so they sink to the bottom of the jar and draw in moisture, which makes the mix clump and scoop unevenly.
  • Dutch-process cocoa dissolves more readily and tastes smoother and darker. Natural cocoa works but is more acidic and fruity, and needs harder whisking.
  • For a deeper, caramelized dairy note, spread the dry milk powder on a parchment-lined sheet and toast at 300 F for 20 minutes until pale gold and crumbly, then break up the lumps in a food processor before blending.
  • Serve topped with mini marshmallows, a spoonful of whipped cream, shaved chocolate, or a candy cane or cinnamon stick as a stirrer. Cookies or biscotti on the side.
  • For a Southwest version, whisk 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne into the full batch of mix.
  • Stored airtight in a cool, dry cupboard, the mix keeps 6 months. Keep it away from the stove and any steam.