The Trick to Making a Great DIY Hot Chocolate Mix--and DIY Nesquik

Over the past couple of years I’ve posted a few articles on chocolate and cocoa here.  We all know how important chocolate is, especially when it comes to maintaining morale in challenging circumstances.  It’s nice to have a cup of hot chocolate, some brownies, or a chocolate chip cookie or two every once in a while. 

And so I’ve posted tips for storing chocolate and a few recipes.  One of my failures, however, was to find a good DIY recipe for hot chocolate.  It made me cranky.  I had tried numerous recipes without success.  One or two recipes that I didn’t try called for Dutch-processed (also referred to simply as Dutched) cocoa.  I began to wonder if that was the key.  Unfortunately, the grocery stores I shopped at didn’t carry it.  I figured it was a specialty item that had to be ordered online.

Last week as I was going up and down the aisles in Smith’s, I spied a container of Hershey’s Special Dark Dutch-processed cocoa.  I push the cart pretty slowly while I’m shopping, always keeping an eye open for killer sales and clearance items.  And I would swear on a stack of Bibles that Hershey’s Special Dark Dutch-processed cocoa is a brand spanking new thing there.  (Our store is pretty small compared to other Smith’s locations, and we don’t have near the variety of other stores.)

So I bought a couple of containers, even though it costs a bit more than the regular baking cocoa. 

Then it was time to test the theory that using Dutched cocoa was the key to making a good hot cocoa mix at home, and just as importantly, being able to make a Nesquik copycat.

I was going to use the same recipe I tried when I first wrote the article on chocolate years ago.  Actually, I’ll post it here for your reference.

Hot Chocolate Mix (Do not try this at home.  Actually, do not try it anywhere.)
2 cups powdered sugar
1 cup cocoa powder
2 1/2 cups dry milk
2 teaspoons cornstarch
1 teaspoon salt
pinch cayenne

Mix everything together.  Stir 3 tablespoons of mix into 1 cup of hot water.

 

After doing some research on powdered sugar, which revealed that the cornstarch in powdered sugar can impart an odd taste to coffee and tea, I got to thinking that it might also affect hot chocolate. And that same research also indicated that almost double the amount of powdered sugar is needed when replacing sugar in a recipe.  And most recipes call for a 1:2 ratio of cocoa to sugar.  Furthermore, if you look at hot chocolate mixes, you can clearly see the sugar grains in there.  So I decided the powdered sugar and cornstarch had to go. 

In looking at some of the top-rated recipes, I also noticed that many called for instant coffee creamer.  I realized that they’re trying to add a little richness to the mix.  So it might be worthwhile to you to stock coffee creamer as well.  I figured it would be simpler to stir in some coconut oil when mixing up a cup.  This is the recipe I came up with.

Prep School Daily’s Hot Chocolate Mix

1 cup powdered milk (instant is preferable in this case)

½ cup sugar

¼ cup Dutch-processed cocoa powder

Pinch salt

Combine all ingredients in an airtight container.  To make hot chocolate, add ¼ cup mix to 1 cup hot water.  For added richness, stir in a teaspoon or two of coconut oil. 

Family reviews:  I love this stuff.  Lydia loves it, too. 

Now for the true acid test.  How well does Dutched cocoa work to make a DIY Nesquik?  The recipe I used for DIY Nesquik then was 1 cup of cocoa to 2 cups of sugar.  Naturally, at that time I used the regular natural cocoa powder.  As I said of it then, it tasted like barf.  Would things be any different with Dutched cocoa? 

DIY Nesquik

2 tablespoons sugar

1 tablespoon Dutch-processed cocoa powder

Combine the sugar and cocoa powder in a small bowl and then stir into a cup of milk. 

Family reviews:  OK, it doesn’t mix up quite as easily as Nesquik.  I had to whisk the mixture for about 30 seconds.  Nesquik has soy lecithin and carrageenan, additives that help the cocoa mix in more readily.  Anyway, Ellie, Buttercup, and KOTPE think it tastes really good.  I absolutely love it, probably because it’s using dark chocolate.  Wow, seriously good stuff.  Also, using just the Dutch-processed cocoa powder is a lot cheaper than Nesquik.  On top of that, Nesquik has a rather short shelf life.  Sugar and cocoa both have a great shelf life. 

Links to related posts:

Chocolate

All About Cocoa Powder

Powdered Sugar in the Prepper’s Pantry  

Coconut Oil