Ingredients:

  • 2 cups Whole Milk Powder (or high-quality dry coffee creamer)
  • 1 1/2 cups Dutch-Processed Cocoa Powder
  • 1 cup Confectioners’ Sugar (Icing Sugar)
  • 1/2 cup Granulated Sugar (optional)
  • 1 tablespoon Instant Espresso Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup, packed, Finely Grated Dark Chocolate (minimum 70% Cacao)

Instructions:

  1. Sift the Bulk Powders: Measure the whole milk powder, Dutch-processed cocoa powder, confectioners’ sugar, granulated sugar (if using), and instant espresso powder. Sift all these ingredients together into a large mixing bowl. (Do not skip sifting, as this prevents lumps).
  2. Add Seasoning and Whisk: Add the fine sea salt to the sifted ingredients. Using a wire whisk, gently blend the mixture for at least 2 minutes until the color is completely uniform throughout.
  3. Grate and Fold In Chocolate: Using a microplane or fine grater, finely grate the dark chocolate until it resembles dust or very small shavings. Add the grated chocolate to the dry mix. Gently fold it in using a spatula or wooden spoon, avoiding vigorous whisking which can cause clumping.
  4. Store: Transfer the finished Hot Chocolate Mix into a cool, dark, airtight container. It will keep fresh for up to 6 months.
  5. Activation (Per Serving): For the perfect cup, whisk 3–4 generous tablespoons (about 45–60g) of the mix into 8 ounces (240 ml) of hot milk (dairy or non-dairy). Heat gently, whisking continuously until smooth and slightly thickened, ensuring the milk is hot enough to melt the chocolate shavings.