This homemade hot chocolate mix in a jar is made with unsweetened cocoa powder, powdered milk, powdered sugar, finely chopped chocolate, and a pinch of salt, layered into a mason jar for easy gifting.

Just stir a few spoonfuls into hot water or milk for a rich, creamy cup.

It’s an easy holiday gift, a teacher present, and a pantry staple for snow days. I tie a tag with the directions on each jar and pair it with treats from these homemade Christmas candy recipes.

If you’re putting together homemade gifts or a cozy winter treat table, these are worth bookmarking too:

Ingredients You’ll Need

Dutch-process cocoa gives a darker, smoother cup than natural cocoa. The powdered milk is what makes it creamy even when mixed with water, so don’t skip it.

Ingredients

2 cups powdered sugar
1 cup unsweetened Dutch-process cocoa powder
1 1/2 cups nonfat dry milk powder
1 cup semi-sweet or dark chocolate, very finely chopped (or mini chocolate chips)
2 teaspoons cornstarch
1/2 teaspoon fine salt
1 cup mini marshmallows (optional, for topping the jars)
4 pint-size (16 oz) mason jars with lids

Directions

Make sure the jars and lids are completely clean and dry.
Even a drop of water inside will make the mix clump.
Run them through the dishwasher and let them air dry fully before you start.
Wide-mouth jars are easier to fill and easier for whoever receives them to scoop from.
Sift the powdered sugar and cocoa powder together into a large bowl.
Cocoa is lumpy straight from the container, and those lumps won’t dissolve in your mug later.
It’s a slightly messy step, so sift over a sheet of parchment if you want easier cleanup.
Whisk in the milk powder, cornstarch, and salt until evenly combined.
The cornstarch thickens the hot chocolate slightly so it feels richer.
Salt sounds odd here, but it rounds out the chocolate flavor.
Chop the chocolate as finely as you can, almost to a powder, then stir it into the dry mix.
Fine pieces melt quickly in hot liquid, while big chunks sink to the bottom of the mug.
A food processor makes this fast (pulse in short bursts so the chocolate doesn’t melt from the heat of the blade).
For a mixed jar, simply spoon the mix into the jars, tapping them on the counter as you go to settle it.
For a layered gift jar, add the cocoa and sugar mixture first, then the milk powder, then the chopped chocolate, packing each layer gently with the back of a spoon.
Leave about 1 inch of space at the top.
A canning funnel keeps the layers clean, and wiping the inside of the glass with a dry paper towel between layers makes the lines look sharp.
Top each jar with a handful of mini marshmallows if you’re using them, then seal tightly.
The marshmallows go on last so they stay separate and soft.
Add a tag with the directions: 3 to 4 tablespoons of mix per 1 cup of hot milk or water.
To make a cup, heat 1 cup of milk or water until steaming but not boiling.
Whisk in 3 to 4 tablespoons of mix (shake or stir a layered jar first) until smooth and the chocolate has melted, about 30 seconds.
Use milk for the creamiest result, but water works fine thanks to the milk powder.
Pour into a mug, top with marshmallows or whipped cream, and enjoy!

Important Recipe Notes

Use Dutch-process cocoa. It’s less acidic and dissolves more smoothly than natural cocoa. Natural cocoa still works, but the drink tastes slightly sharper.
Chop the chocolate very fine. This is what gives the mix its rich, melted-chocolate taste. Mini chips are a good shortcut, though they don’t melt quite as fast.
Whisk, don’t stir. A small whisk or a milk frother blends the mix into hot milk in seconds. A spoon leaves cocoa clumps floating on top.
Don’t boil the milk. Boiling milk can scorch and form a skin. Heat it until steaming with small bubbles around the edge.

Make a big batch. The mix keeps for months, so it’s worth doubling. Store the extra in a large airtight container and fill gift jars as you need them.
Adjust sweetness. This mix is medium sweet. Cut the powdered sugar to 1 1/2 cups for a darker cup, or add 1/2 cup more for kids.
Try it in coffee. A spoonful of this mix stirred into hot coffee makes a quick mocha. It’s one of my favorite ways to use up the last bit in the jar.
Shake layered jars before using. Layered jars look great as gifts, but the layers need to be mixed before measuring. Pour the whole jar into a bowl and whisk it, or shake the sealed jar hard for 30 seconds.
Storage. Store sealed jars in a cool, dry pantry for up to 3 months. With marshmallows on top, use within 1 month before they harden.
Gift tag directions. Write: Whisk 3 to 4 tablespoons of mix into 1 cup of hot milk or water. Best within 3 months.

How to Serve, Store & Customize This Recipe

Serving:

Serve it hot in big mugs with mini marshmallows, whipped cream, or a sprinkle of shaved chocolate.

For a hot chocolate bar, set out the jar with toppings like crushed peppermint, caramel sauce, and cinnamon sticks. Kids love stirring it with a candy cane.

Storage:

Keep the mix in airtight glass jars in a cool, dry spot away from the stove. Humidity is the enemy here, since it makes the sugar and milk powder clump. If it does clump, just break it up with a fork before using.

Customization:

Add 1 teaspoon of cinnamon and a pinch of cayenne for Mexican hot chocolate mix. Stir in 1/4 cup instant espresso powder for a mocha version.

Swap the semi-sweet chocolate for white chocolate and add crushed peppermint for a holiday twist.