Homemade Hot Chocolate Mix

by Shawnda on December 22, 2008

in Beverages,Chocolate,Holiday Favorites

Comfort comes to the Casa Foodie in many forms:
– A 35-0 lead at halftime of an AFC wildcard game
– The sound that the door of a Dodge Ram makes when it closes in the driveway outside in the evening
– Slip-sliding on the wood floors downstairs to Christmas music, wearing outrageous knee-high Christmas argyle socks, trimmed in fur
– Snuggled on the couch with a bottle of wine
– A steamy mug of hot chocolate

Homemade Hot Chocolate

We were mostly children of Nestle Quick growing up but my mom would make homemade hot chocolate occasionally. It was so good that my sister and I tried to make it ourselves once. But only once. We grabbed the cocoa just like we’d seen mom do, then we grabbed two glasses, and the milk. Two big spoonfuls of cocoa and a tall glass of milk later… well, you can see what went wrong here.

When it gets chilly here, we go through a lot of hot chocolate. It’s what’s for dessert on most cold nights.

Homemade Hot Chocolate Mix

Rich and decadent homemade hot cocoa/hot chocolate mix made with real chocolate.


  • 2 vanilla beans
  • 4 cups granulated sugar
  • 24 oz high-quality semisweet chocolate, coarsely chopped
  • 9 oz dark chocolate, coarsely chopped
  • 2 cups Dutch process cocoa


  1. Split and scrape vanilla beans and place in a large bowl or jar with the sugar.
  2. Work seeds into the sugar with your fingers. Bury the pods under the sugar.
  3. Cover tightly and let stand overnight (or up to months--vanilla sugar keeps forever) at room temperature.
  4. In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)
  5. Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.
  6. Store mix airtight at room temperature for up to six months.
  7. To serve, heat 2 Tbsp of mix with 8 oz of milk over medium heat.


Yields: ~76 2-Tbsp servings

Adapted from Gourmet

Estimated time: 25 minutes

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