Why You’ll Love This Recipe
- Made with real dark chocolate and cocoa for a deep chocolate flavour.
- A jar of dry mix makes it easy to prepare one cosy cup at a time.
Ingredients & Substitutions
A few notes on the ingredients that make the biggest difference, plus easy swaps where they work.
70% dark chocolate
Use 70% dark chocolate for a rich flavour. Refrigerate it for at least 2–3 hours before blending so it starts cold.
Cornstarch
Cornstarch gives this hot chocolate its thick texture. Whisk the mix with cold milk first to help prevent lumps, then cook as directed.
How to Make Homemade Hot Chocolate Mix
Follow these simple steps for the best result.
Blend the dry mix
Pulse the chilled chocolate in a food processor for about 1 minute. Add the cocoa powder, sugar and cornstarch, then blend on high for 1–2 minutes until you have a uniform powder. Transfer to a jar.
Whisk with cold milk
For one serving, whisk 40 g of the mix with 50 ml of cold plant-based milk until smooth and free of lumps. Slowly heat the remaining 150 ml in a small saucepan.
Heat until thick and smooth
Gradually whisk the chocolate mixture into the warming milk. Bring to a gentle boil, stirring continuously, then reduce the heat to very low and cook for another 2–3 minutes. Pour into a cup and serve.
Tips for Perfect Results
- Chill the chocolate for at least 2–3 hours before making the mix.
- Whisk continuously while heating, and reduce the heat as soon as the hot chocolate reaches a gentle boil.
Serving Suggestions
Serve freshly made while warm, either on its own or topped with a spoonful of vegan whipped cream and a few dark chocolate shavings. For a cosy afternoon treat, pair it with your favourite vegan biscuits.
Storage
Keep the dry mix in a tightly sealed jar in a cool, dry place, away from heat and moisture. Use a clean, dry spoon and stir the mix before measuring each portion.
Homemade Hot Chocolate Mix Recipe
Homemade Hot Chocolate Mix
Equipment
- Food processor
- Jar with a lid
- Small bowl
- Small saucepan
- Whisk
Ingredients
For the mix
- 100 g dark chocolate 70% cocoa (refrigerate for at least 2–3 hours before preparing the mix)
- 30 g unsweetened cocoa powder
- 60 g sugar
- 40 g cornstarch
For one serving
- 40 g prepared hot chocolate mix
- 200 ml plant-based milk divided into 50 ml and 150 ml
Instructions
Making the mix
- Break the chilled chocolate into small pieces and place them in a food processor. Pulse for about 1 minute until finely chopped.
- Add the cocoa powder, sugar and cornstarch. Blend on high speed for 1–2 minutes, or until the mixture becomes a uniform powder.
- Transfer the mix to a jar and seal tightly.
Making the hot chocolate
- In a small bowl, whisk 40 g of the mix with 50 ml of cold plant-based milk until smooth and free of lumps.
- Slowly heat the remaining 150 ml of plant-based milk in a small saucepan.
- Gradually pour the chocolate mixture into the warming milk, whisking continuously.
- Increase the heat slightly and keep whisking until the hot chocolate comes to a gentle boil, taking care not to let it scorch.
- Reduce the heat to very low and continue cooking for 2–3 minutes, whisking continuously, until thickened.
- Pour into a cup and serve.
Notes
Frequently Asked Questions
How much mix do I need for one cup?
Use 40 g of hot chocolate mix with 200 ml of plant-based milk. First whisk the mix with 50 ml of cold milk, then gradually add it to the remaining 150 ml as it warms.
How many servings does the mix make?
The recipe makes 230 g of dry mix: enough for five full 40 g servings, with 30 g left over. You can use those remaining 30 g with 200 ml of plant-based milk to make one more delicious cup. It will be a little less thick and have a slightly milder chocolate flavour. Prepare it in the same way.
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