Description
This White Hot Chocolate Mix recipe makes a big batch of a creamy, sweet, and comforting drink mix perfect for cozying up during cold days. Made with chilled white chocolate, powdered milk, and sugars, this easy-to-make mix can be stored for up to a year and quickly transformed into a rich hot chocolate by simply adding hot milk or water.
Ingredients
White Chocolate Base
- 8 ounces white chocolate (2 bars, chilled and roughly chopped)
Dry Mix
- 3 cups (204 g) powdered milk
- 1⅓ cups (167 g) confectioners' sugar
- 1 cup (200 g) granulated sugar
- 1 teaspoon kosher salt
For Serving
- Hot milk or hot water (as needed)
Instructions
- Process white chocolate: Add the roughly chopped chilled white chocolate into the bowl of a food processor and pulse until you have small, coarse chunks of chocolate.
- Add rest of ingredients: To the food processor bowl with the chocolate chunks, add the powdered milk, confectioners' sugar, granulated sugar, and kosher salt.
- Process until powdery and combined: Continue processing the mixture until it becomes a well-combined powdery mix, ensuring there are no large lumps.
- Store the mix: Transfer the powdered mix to an airtight container and store it at room temperature. It will keep for up to one year.
- To serve: In a large mug, add about ¼ cup of the white hot chocolate mix. Pour 8 ounces of hot milk or hot water over it and stir thoroughly until the mix completely dissolves. Enjoy your creamy white hot chocolate!
Notes
- Use chilled white chocolate to ensure it processes into small chunks more easily without melting.
- This big batch mix can be stored for up to one year in an airtight container at room temperature.
- Adjust sweetness or milk quantity when serving according to personal preference.
- For a richer drink, use whole milk or add a splash of cream when serving.
- If you like, top your hot chocolate with whipped cream or marshmallows for an indulgent treat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverages
- Method: Blending
- Cuisine: American
