Snacks
Making Hershey's hot chocolate mix recipe from scratch delivers that nostalgic, velvety warmth that store-bought versions can't match. The secret lies in balancing rich cocoa powder with just the right amount of sugar and milk solids—creating that signature smooth texture that melts on the tongue.
I developed this version after years of testing, ensuring every sip tastes like childhood memories reimagined for modern kitchens.
This recipe transforms in just 5 minutes with simple pantry staples: cocoa powder, sugar, milk powder, and a pinch of salt. The key technique is whisking the dry ingredients into warm milk until completely dissolved, then simmering briefly to develop that signature velvety finish.
For an extra touch of indulgence, I always stir in mini marshmallows at the end—watch them melt into fluffy clouds of sweetness.
The result is a deep chocolate drink with a perfect balance of sweetness and richness, thick enough to sip slowly but smooth enough to enjoy straight from the mug.
The aroma alone—warm cocoa with a hint of vanilla—transforms any evening into a cozy ritual. Serve with whipped cream or a sprinkle of cocoa powder for that restaurant-quality finish.
Perfect for chilly evenings, movie nights, or comforting pick-me-ups, this recipe scales effortlessly from single servings to crowd-pleasing batches. The beauty lies in its versatility: use dairy milk for classic richness or plant-based alternatives for a modern twist. Once you try homemade, store-bought will never taste the same again.
Ingredients for hershey's hot chocolate mix
Nine pantry staples transform into velvety hot chocolate with nostalgic Hershey's-inspired richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoothness |
| Granulated Sugar 🍚 | 1 cup | White or light brown preferred |
| Nonfat Dry Milk Powder 🥛 | ¼ cup | For creamy texture |
| Miniature Marshmallows 🧸 | ½ cup | Classic or gourmet variety |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Vanilla Extract 🍦 | ½ tsp | Pure alcohol-free if preferred |
| Whole Milk 🥛 | 2 cups | Warmed to 160°F |
| Heavy Whipping Cream 🥛 | ¼ cup | Optional for extra richness |
| Cornstarch 🌾 | ½ tsp | For velvety consistency |
| Dark Chocolate Chips 🍫 | ¼ cup | 70% cocoa for depth |
| Ground Cinnamon 🌿 | ¼ tsp | Optional for warmth |
| Whipped Cream ☁️ | ½ cup | For garnish |
| Crushed Peppermint Candy 🍬 | 1 tbsp | Optional festive touch |
The cocoa powder is non-negotiable—Hershey's Special Dark or Dutch-processed brands like Valrhona deliver that signature smoothness. Skip the natural cocoa; it's too bitter. Ghirardelli or store-brand Dutch-processed work perfectly. For the marshmallows, miniature size is key—they melt into fluffy clouds. I always buy the gourmet brand from Williams Sonoma when I want that restaurant-quality finish, but the classic store-brand works just fine. The milk powder? Nestlé or Carnation are reliable; avoid instant coffee brands. Store all dry ingredients in airtight containers away from moisture—the cocoa especially absorbs odors.
No vanilla extract? Vanilla bean paste at half the amount works beautifully. Short on marshmallows? White chocolate chips or extra cocoa powder can stretch the batch. The milk can be substituted with oat, almond, or coconut milk—just reduce by 2 tablespoons to account for lower fat content. For a lactose-free version, use lactose-free milk powder. The dark chocolate chips add depth; if unavailable, melted dark chocolate bar works just as well. The whipped cream should be lightly sweetened—store-bought or homemade with a touch of powdered sugar. For a festive twist, crushed candy canes or peppermint sticks add seasonal flair.
The dry mix keeps indefinitely in an airtight container. Once prepared, the hot chocolate stays warm for 20-30 minutes—perfect for serving immediately. For make-ahead batches, store the prepared mix (without marshmallows) in the fridge for up to 3 days. Simply reheat with warm milk and stir in marshmallows before serving. The whipped cream can be made 24 hours ahead and stored in the fridge. For a freezer-friendly version, portion the mix into individual servings and freeze—just add hot milk when ready to serve. The aroma alone transforms any kitchen into a cozy haven.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this mix—just toss those pantry staples (cocoa, sugar, milk powder, marshmallows, salt) into a jar, and boom. No measuring cups mid-winter, no last-minute store runs. My kids think I’m a hot chocolate witch because it’s always ready.
- Velvet-Smooth Richness: That nonfat dry milk powder? It’s the secret weapon—creamy without heavy cream, and the cocoa powder gives it that deep, bittersweet Hershey’s soul. Top it with marshmallows, and suddenly you’ve got the coziest, most nostalgic sip of your life.
- Party in a Cup: Rainy Tuesday? Date night? Kids’ birthday? This mix handles it all—whisk it into milk for mugs, stir it into whipped cream for a fancy dessert, or even bake it into brownies. Honestly, I’ve used it for all three this month.
- Pocketbook Hero: A jar of this costs pennies compared to store-bought mixes, and it lasts forever. I make a big batch in fall, and by spring, I’m still pulling it out for late-night cravings. My wallet and my taste buds win.
Step-by-step instructions for homemade Hershey's-style hot chocolate mix
A rich, velvety hot chocolate with marshmallow flecks and peppermint accents—elevated beyond store-bought.
Whisk Dry Ingredients for a Smooth Base
In a medium bowl, combine the 0.5 cup unsweetened cocoa powder, 1 cup granulated sugar, 0.25 cup nonfat dry milk powder, 0.5 tsp cornstarch, 0.25 tsp salt, and 0.25 tsp ground cinnamon. Use a whisk to break up any cocoa lumps completely—this ensures a silky texture when mixed with milk. The cornstarch acts as a natural thickener, while the cinnamon adds subtle warmth that complements the chocolate.
Next, fold in the 0.5 cup miniature marshmallows and 0.25 cup dark chocolate chips using a rubber spatula. Work quickly so the marshmallows don’t start to melt from body heat. The chocolate chips will melt into the mix, creating pockets of rich, fudgy flavor in every sip. Set the dry mixture aside—it’s ready to transform into a decadent hot chocolate.
Warm the Milk and Cream for Maximum Creaminess
In a saucepan over medium heat, combine the 2 cups whole milk and 0.25 cup heavy whipping cream. Warm the mixture until it reaches 160°F, stirring occasionally to prevent scorching. You’ll see small bubbles forming at the edges—this indicates the mixture is hot enough but not boiling. Overheating can cause the cocoa to seize, so monitor closely.
Once warmed, remove the saucepan from heat and stir in the 0.5 tsp vanilla extract. The vanilla enhances the chocolate’s natural sweetness and adds depth. Let the mixture sit for 1 minute to allow the flavors to meld before proceeding. This step is critical for achieving that luxurious, restaurant-quality creaminess.
Combine and Simmer for Velvety Texture
Return the saucepan to low heat and gradually whisk in the dry mixture, ensuring no clumps remain. Stir constantly for 3-4 minutes until the chocolate fully dissolves and the mixture thickens to a smooth, pudding-like consistency. The cornstarch will activate, creating a velvety texture that coats the back of a spoon. If the mixture thickens too quickly, add 1-2 tablespoons of warm milk to adjust.
Taste and adjust sweetness or richness as needed. If it’s too bitter, add a pinch more sugar; if it’s too thin, simmer for another 30 seconds to thicken further. The goal is a balance of deep cocoa flavor, creamy smoothness, and just the right amount of sweetness.
Finish with Garnishes for Festive Flavor
Divide the hot chocolate among 4 mugs, then top each with 2 tablespoons of whipped cream and a sprinkle of 1 tbsp crushed peppermint candy. The peppermint adds a refreshing contrast to the richness of the chocolate, while the whipped cream provides a light, airy finish. Serve immediately while the marshmallows are still plump and the chocolate is steaming.
For an extra touch, dust the whipped cream with a pinch of cocoa powder or cinnamon. The contrast of temperatures—warm chocolate, cool whipped cream, and crisp peppermint—makes each sip feel like a luxurious treat. Enjoy while fresh, as the marshmallows soften over time.
Pro Tips For Making Hershey'S Hot Chocolate Mix
- Whisk Like You Mean It: I learned this the hard way—when mixing the cocoa powder, sugar, and milk powder, don’t just stir. Use a whisk (or fork) and work it for at least 30 seconds to break up any cocoa lumps. Those clumps turn your hot chocolate into a gritty mess, and nobody wants that.
- Sift the Cocoa First: Save yourself from a bitter surprise by sifting the unsweetened cocoa powder before adding it to the mix. This lightens the texture and ensures it dissolves smoothly into the milk. (Yes, even if you’re impatient like me—trust the process.)
- Skip the Marshmallows Early: If you add miniature marshmallows to the mix before heating, they’ll turn into a sticky, uneven blob. Instead, stir them in after the liquid is hot and smooth—just let them melt in for the last 30 seconds. Your hot chocolate will be fluffy, not gloppy.
- Measure the Salt Right: The recipe might call for a pinch, but don’t eyeball it. Use ¼ teaspoon of salt for every 2 cups of mix—this balances the sweetness without overpowering it. Too little, and the cocoa tastes flat; too much, and you’ll regret it. (I know, I’ve done both.)
Creative variations of this recipe
Spiced Orange Twist
Infuse your hot chocolate with zesty orange notes by adding 1 tbsp orange zest and 2 tbsp Grand Marnier or Cointreau to the warm milk mixture. The citrus brightens the deep cocoa flavor while the liqueur adds a sophisticated touch.
I like to garnish with a thin orange slice on the rim of the mug for an elegant presentation. 🍊
Salted Caramel Swirl
For a grown-up twist, stir ½ cup salted caramel sauce (store-bought or homemade) into the finished hot chocolate. The salty-sweet contrast is divine—especially when paired with flaky sea salt crystals on top.
I use Trader Joe's salted caramel sauce for convenience, but homemade is even better with 1 tsp flaky Maldon salt swirled in at the end.
Mexican Chocolate Fusion
Transform your drink into a Mexican-style hot chocolate by adding 1 tsp cinnamon, ½ tsp chili powder, and ¼ tsp cayenne pepper to the dry mix. The spices create a warm, slightly spicy depth that pairs perfectly with whipped cream and cinnamon sugar.
Serve with churros or tortilla chips for a festive treat. 🌶️
White Chocolate Peppermint
Swap dark chocolate chips for ½ cup white chocolate chips and add 1 tsp peppermint extract to the warm milk. The result is a creamy, minty hot chocolate that’s perfect for holidays.
Top with crushed candy canes or a dollop of peppermint whipped cream. I love this version for Christmas gatherings—it’s like a cozy hug in a mug.
Espresso Boost
Add a shot of espresso or 1 tbsp instant espresso powder to the warm milk before combining with the dry mix. The caffeine kick makes this a perfect afternoon pick-me-up.
For extra richness, stir in 1 tbsp Nutella or chocolate hazelnut spread at the end. This variation is my go-to for a mocha-inspired hot chocolate that’s quick and indulgent. ☕
Vegan Chocolate Dream
Make this recipe plant-based by using unsweetened almond or oat milk and swapping the milk powder for ½ cup coconut milk powder. Add 1 tbsp maple syrup to enhance sweetness.
The result is just as creamy and rich—perfect for vegan diets or those avoiding dairy. Top with vegan whipped cream and cocoa powder for a decadent finish. 🌱
Nutrition facts
Frequently asked questions
Can I make this hot chocolate mix without marshmallows?
The marshmallows add classic texture, but you can omit them for a smoother version. Replace with ½ cup white chocolate chips or 1 tbsp powdered sugar for sweetness. The recipe still works beautifully—just adjust the garnish to whipped cream and cocoa powder.
How do I store the dry mix for later use?
Transfer the dry mixture to an airtight container and keep it in a cool, dark place for up to 1 month. For longer storage, freeze portions in ziplock bags for up to 3 months. Thaw at room temperature before using—just add warm milk as directed. The flavors stay vibrant this way!
Why did my hot chocolate turn grainy?
Graininess usually means the cocoa wasn't fully dissolved or the milk was too hot. Always whisk the dry mix into warm (not boiling) milk and stir constantly on low heat for 3-4 minutes. If it happens, strain through a fine-mesh sieve for silky smoothness.
Can I make this recipe with powdered milk instead of dry milk powder?
Yes, but powdered milk works best when mixed with 1 extra tablespoon of milk per cup used. The texture will be slightly thinner, so simmer for 1 extra minute to thicken. For best results, stick with nonfat dry milk powder—it dissolves more smoothly.
What's the best mug to serve this in?
For the full experience, use a wide, deep mug (like a vintage-style coffee mug) to showcase the marshmallow flecks and whipped cream. Preheat the mug with warm water for 30 seconds to keep the drink hot longer. A ceramic mug also enhances the aroma—perfect for cozy evenings!