Ingredients:

  • 2 cups (240 g) High-Quality Dutch-Process Cocoa Powder
  • 3 cups (600 g) Granulated White Sugar (Fine Caster Sugar preferred)
  • 1 ¼ cups (150 g) Whole Milk Powder
  • 2 Tbsp (20 g) Cornflour (Cornstarch)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Ground Cinnamon (optional)

Instructions:

  1. Precisely measure all dry ingredients using a kitchen scale where possible. Ensure the large mixing bowl and all equipment is completely dry.
  2. Place the Dutch-process cocoa powder, cornflour, and ground cinnamon (if using) into the fine-mesh sieve. Sift these three ingredients directly into the large mixing bowl. This step is crucial for breaking up cocoa clumps.
  3. Add the measured sugar, whole milk powder, and fine sea salt to the sifted cocoa mixture in the bowl. Gently combine these ingredients with a whisk to incorporate them slightly.
  4. Take the combined mixture and place it back into the sieve, sifting it again over a clean bowl or parchment paper. Repeat this sifting process 2 to 3 times total to ensure the mix is ultra-smooth.
  5. Transfer the finished Hot Chocolate Mix into your chosen airtight storage container. Seal tightly and store in a cool, dry pantry for up to 6 months.
  6. To make a single serving: Heat 250 ml (1 cup) of whole milk (or water for a less rich option) in a saucepan until simmering but not boiling. Whisk in approximately ⅓ cup (60 g) of the mix. Simmer for 30-60 seconds, whisking continuously, until slightly thickened and velvety. Serve immediately.