Ingredients:

  • 2 cups (240 g) Powdered (Icing) Sugar
  • 1 1/2 cups (150 g) Dutch-Process Cocoa Powder
  • 1 cup (110 g) Non-Fat Dry Milk Powder
  • 1 tablespoon (8 g) Instant Espresso Powder
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 tablespoons (15 g) Cornstarch (or Tapioca Starch)

Instructions:

  1. Measure Accurately: Measure all dry ingredients (sugar, cocoa, milk powder, espresso powder, cornstarch, and salt) precisely. Use kitchen scales for the best results.
  2. The Critical Sift: Place a fine-mesh sieve over a large mixing bowl. Add the cocoa powder, powdered sugar, and cornstarch into the sieve.
  3. Process the Sift: Gently tap and shake the sieve, pressing any remaining lumps with the back of a spoon, ensuring all ingredients pass through smoothly into the bowl.
  4. Add Remaining Ingredients: Add the dry milk powder, instant espresso powder, and salt directly to the sifted mixture.
  5. Final Whisk: Using a balloon whisk, thoroughly combine all ingredients until the mixture is uniform in colour and texture (this should take about 1-2 minutes).
  6. Store: Transfer the finished hot cocoa mix into an airtight container. Label clearly with the recipe name and preparation instructions.