Tulo

Homemade Chocolate Powder Recipe

A glass jar filled with dark chocolate powder mix next to a wooden scoop and a mug of hot chocolate made from it.
Photo by ready made on Pexels

Using unsweetened cocoa powder as the base instead of pre-sweetened mixes lets you control both the sugar level and the chocolate intensity, and a small amount of cornstarch keeps the powder from clumping so it dissolves smoothly into hot milk instead of sinking to the bottom.

Prep
5 min
Cook
0 min
Total
5 min
Servings
16

Ingredients

Servings16
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla powder (optional)

Nutrition per serving

Calories
68
Protein
1g
Carbs
16g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Sift the cocoa powder into a medium bowl to break up any lumps, cocoa clumps far more than sugar and will leave grainy specks if skipped.
  2. 2Add the sugar, powdered milk, cornstarch, salt, and vanilla powder if using.
  3. 3Whisk everything together for a full minute until the mixture is a uniform, even brown color with no streaks of white.
  4. 4Transfer to an airtight jar and store in a cool, dry pantry.
  5. 5To make hot chocolate, whisk 2 to 3 tablespoons of the powder into 1 cup (240ml) of hot milk or water until fully dissolved.

Tips & variations

  • Use natural (not Dutch-process) cocoa for a brighter, slightly fruitier chocolate flavor, or Dutch-process for a darker, smoother taste closer to store-bought mixes.
  • Add 1/4 cup of finely chopped or grated dark chocolate for a richer, more melty texture when mixed into hot milk.
  • A pinch of cinnamon or cayenne turns this into a Mexican-style chocolate powder with a warm kick.
  • Skip the powdered milk entirely and mix the powder straight into warm milk for a dairy-forward, less sweet result.

Storage & reheating

Store the powder in an airtight jar or container at room temperature for up to 6 months; it doesn't need refrigeration since there's no dairy fat to spoil, only dried milk solids. Keep it away from moisture, which is what causes clumping over time.

Tips from the Tulo kitchen

  • Whisking the powder into a small splash of hot milk first to form a smooth paste, then adding the rest of the milk, prevents the dry mix from floating on top and clumping.
  • A milk frother or immersion blender dissolves the powder faster and gives a slightly foamy top, closer to café-style hot chocolate.

FAQ

Can I use this chocolate powder for baking, not just drinks?

Yes, though it's sweeter than plain cocoa powder because of the added sugar, so reduce the sugar called for in a baking recipe by roughly the amount you're adding from this mix.

Why did my chocolate powder turn hard or clumpy in the jar?

Moisture is the usual cause, either from a damp scoop or storing the jar near the stove or a humid counter. Keep the jar sealed tightly and use a completely dry spoon every time.

Is this the same as drinking chocolate sold in stores?

It's very similar in concept, most store-bought drinking chocolate is also cocoa powder, sugar, and milk solids, but making it at home lets you skip the anti-caking agents and preservatives some brands add.

Can I make this without powdered milk?

Yes, simply omit it and increase the sugar slightly to taste; the powder will be a bit less creamy and dissolve into water instead of needing milk to taste rich.

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