Ingredients:

  • 2 cups (240 g) Unsweetened, Dutch-Process Cocoa Powder
  • 2 cups (400 g) Granulated Sugar (Caster Sugar recommended)
  • 1 cup (100 g) Dried Milk Powder (Full-fat preferred)
  • 1/2 cup (60 g) Confectioner's Sugar (Powdered Sugar)
  • 2 Tbsp (16 g) Cornflour (Cornstarch)
  • 1 Tbsp (8 g) Instant Espresso Powder
  • 1 tsp (5 g) Fine Sea Salt

Instructions:

  1. Measure all dry ingredients precisely. Place cocoa powder, caster sugar, dried milk powder, confectioner’s sugar, and cornflour into a very large mixing bowl.
  2. Incorporate Flavour Boosters: Sprinkle the instant espresso powder and fine sea salt directly into the bowl with the other ingredients.
  3. Mix Thoroughly: Using a sturdy balloon whisk, combine all ingredients, whisking rigorously for at least 3 to 4 minutes until the lighter powders are fully integrated with the darker cocoa powder, leaving no streaks. For maximum smoothness, pulse the mixture 5-6 times in a food processor to eliminate any lingering lumps.
  4. Sifting and Storage: Pass the finished hot cocoa mix through a fine-mesh sieve into a clean bowl or directly into your chosen storage container. Transfer the sifted mix into a clean, airtight jar or container and label clearly.