Soapsmith's Homemade Hot Chocolate

Hello friends,

I enjoy homemade goodies from my kitchen as token gifts for the holiday season. You can see some of my other blog posts for welcome gifts from my kitchen including my homemade cookies, candies, fudge, cheese balls, party mix, infused sea salts,homemade vanilla extract etc.  Most of them can be found here:

Consumable gifts are appreciated by all.  If you have children or grandchildren, they can always help create these various delights which makes the gifts extra special for the recipients. You can upgrade the gift with handmade mugs, cookies, salty snacks for example.  Simple or fancy, it is up to you!

Today I share cute little idea for holiday giving, Hot Chocolate Mixes in decorative packaging.   You can make the mix yourself, customize it to your tastes or even use pre-made mixes from the grocery store if you don't want to make your own mix.  I use some of each but stick with high quality mixes when I use them.

Here is a basic recipe that I use:

Soapsmith's Hot Chocolate Mix

2 cups of confectioner’s sugar
1 cup of unsweetened cocoa powder regular or dutch process for darker
2 cups of powdered milk
2 tablespoon cornstarch
½ cup powder creamer (you can use flavored or plain)
1 teaspoon of salt

For white hot chocolate mix eliminate the cocoa powder,
Use french vanilla creamer and 1 cup finely grated white chocolate. 

Optional add ins:
Cinnamon, cardamon, chili powder, peppermints, hazelnut creamer,
Vanilla creamer, for adults you can use espresso, coffee, chai tea etc.

Garnishes: Marshmallows, Baking chips (semi sweet, milk chocolate, peanut butter chips, cinnamon, mint, white chocolate, caramel, hazelnut etc.)  Fancy sprinkles and jimmies, crushed peppermint, grated chocolate, candies. White pearl sixlets make sweet "snowball" add ins and I found snowflake,star, pearl and Christmas bulb shaped sprinkles at the craft store and bulk food shops.  Use your imagination and gear some to adults and others to the little ones - so much fun!

Simple sift the base ingredients together and package up.  It takes about 3 to 4 rounded tablespoons for each 6 to 8 ounce cup of hot cocoa so include directions.  I put about 1/2 cup in each "inner" bag which makes 2 cups, close it with a twist tie and trim off the excess then put it in the "outer' bag and add your desired toppings.

I mostly use the cone shaped cello bags but you can use mason jars, craft store jars, mugs, tins, Christmas bags or even vintage family treasures. I suggest if you are using the cone bags plan of two bags for each cone so you can pack the powder in a separate bag and insert into the outer bag because it is too messy otherwise. When they make the cocoa they can keep the toppings separate. Here are some I did this year.

Snowman soup (white cocoa with fancy sprinkles and chocolate pearl "snowballs" with candy cane for stirring, Cinnamon hot chocolate with cinnamon stick, hazelnut latte

Santa Hot Cocoa with M&M's, white chips and marshmallows

 Peppermint White Chocolate with crushed candy canes, white chocolate chips & candy cane, Hazelnut Caramel Cocoa with semi sweet chocolate and caramel chips with snowflake sprinkles

Mix up some cocoa, be creative and most of all...have fun!

Thanks for visiting,


Note: I have been asked where to get the cone bags.  You can find everything at most craft stores, Hobby Lobby, Michaels etc. in the candy melt aisle or on line.  Amazon or Ebay has 100 of the bags for $8.00 with free shipping, Craft store about $4.00 for 25 bags.  I use the large size, about 15 inches. Remember to get two for each cone so you can keep the mix separate from the toppings.  You can get smaller bags for the inner bag or just cut off the top.  I use about 1/2 cup per bag which  makes 2 cups of cocoa.

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