How to Make Spiced Hot Chocolate Mix for Cozy Winter Drinks

This spiced hot chocolate mix is so easy to make—just add the ingredients to a food processor or blender, blitz, and you’re done!

The mix is naturally vegan and dairy-free, so it works for vegans and vegetarians alike. To serve, stir three tablespoons of the mix into hot milk or a plant-based milk, whisk until smooth, and top as you like.

It also makes a lovely cold-weather gift for Thanksgiving or Christmas. Pack the mix into a pretty jar, add mini marshmallows if you like, attach a gift tag and ribbon, and you have an instant present.

With just eight simple ingredients, this recipe is quick to prepare. If you enjoy a bit of heat, pair it with spicy chocolate treats for a cozy combination.

How to make it

This spiced hot chocolate mix couldn’t be simpler. Gather your ingredients, pop them into a good blender or food processor, blend for up to two minutes, and it’s ready.

Step one: choose your sugar and chocolate. Vanilla sugar or brown sugar adds lovely depth to the mix. If you need to, regular granulated sugar will work, but vanilla or brown sugar gives the best flavor. For vegan cooks in regions where refined sugar may use bone char, check labels or make your own vanilla sugar if needed.

Step two: choose your chocolate. Use a high-quality chocolate bar chopped into pieces or chocolate chips. For a rich, creamy result with plant-based milk, pick a chocolate with good cocoa butter content. If using a bar, chop it roughly for a food processor or finer for a blender so it blends evenly.

Step three: select a good cocoa powder. Dutch-processed cocoa works well, but use any high-quality unsweetened cocoa powder you prefer. Avoid pre-mixed hot chocolate powders.

Step four: add sugar, chopped chocolate or chips, cocoa powder, salt, cayenne, cinnamon, cornstarch, and an optional pinch of nutmeg to the dry, completely clean bowl of your processor or blender. Ensuring the bowl is dry prevents clumping and helps the mix store well.

For a gentle warmth, use 1/8 teaspoon cayenne. If you prefer a more noticeable kick, use 1/4 teaspoon. Nutmeg is optional but complements the spices nicely. The cornstarch helps thicken the drink and reduces clumping in storage. A small amount of salt balances the flavors.

Start blending on low speed for the first few seconds to keep the lighter spices from flying up the sides, then increase to high. Blend for up to two minutes or until the mixture looks finely ground. Transfer to an airtight container or jar for storage.

This batch yields enough for just over seven regular-sized mugs (about 240 ml each) or five large mugs and can be scaled up easily.

Making your spiced hot chocolate

To prepare a cup, heat your chosen milk until very hot and beginning to simmer—avoid boiling to prevent a skin from forming. Add 2–3 level tablespoons of the mix and whisk until fully dissolved.

Use 2 tablespoons for a regular-sized mug (about 240 ml). For a large mug (around 385–415 ml), use 3 tablespoons. After the mix dissolves, keep the pot on low heat for two minutes, whisking occasionally, so the cornstarch can thicken the drink and make it creamy.

Serve immediately with your preferred toppings.

Add-ins

This mix is a wonderful base for toppings and add-ins. Try:

• A peppermint, cinnamon or clove candy cane—use whole for stirring or chop for a crunchy topping.
• Mini marshmallows (vegans should check for gelatin-free varieties).
• Non-dairy whipped cream—coconut-based versions are especially good.
• Shaved or grated chocolate for extra richness.

If gifting, include toppings in the jar or package them in a mug set and tie a candy cane or ribbon on the jar for a festive touch.

Storing it

Store the mix in a perfectly dry container with a tight-fitting lid—a pickling jar or any clean jar works well. Kept in a warm, dry, dark place, the mix should stay fresh for up to five months.

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📖 Recipe

Yield: 5 large servings or 7 small

Spiced Hot Chocolate Mix

This spiced hot chocolate mix comes together in minutes, is dairy-free and egg-free, and makes a perfect gift.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• ⅓ cup vanilla sugar (or brown sugar)
• ⅓ cup favorite vegan chocolate or chips (about 1.8 oz / 50 g)
• ⅓ cup cocoa powder
• ¼ teaspoon salt
• ⅛–¼ teaspoon cayenne
• ¼ teaspoon cinnamon
• 1.5 teaspoons cornstarch
• Pinch nutmeg (optional)

Instructions

1. Place all ingredients in the bowl of a food processor or blender. If using a chocolate bar, chop roughly for a processor or more finely for a blender.
2. Begin blending on low and increase to high within 10–15 seconds. Process for up to two minutes, until finely ground.
3. Transfer to a dry airtight container if storing or gifting, otherwise use immediately.
4. To prepare: measure 2 tablespoons for a regular mug (240 ml) or 3 tablespoons for a large mug. Add to very hot milk, whisk until dissolved, and let sit for two minutes to thicken. Serve with toppings of your choice.

Notes

Adjust the cayenne to taste: 1/8 teaspoon for mild heat or 1/4 teaspoon for medium heat. Ensure the processor or blender bowl is completely dry before adding ingredients to prevent clumping.

Nutrition Information

Yield

5

Serving Size

1 large mugful

Amount Per Serving
Calories 165
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 3mg
Sodium 155mg
Carbohydrates 27g
Fiber 2g
Sugar 19g
Protein 2g

Note: calories from your chosen milk and any toppings are not included.