Nothing beats the childhood memory of coming inside from winter adventures to find a steaming mug of hot cocoa waiting for you. This homemade Swiss Miss copycat recipe captures that same comforting taste with just three simple ingredients. You can make a winter’s worth of warming drinks for a fraction of the store-bought cost, and it makes a thoughtful gift when packaged in pretty jars.
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Table of Contents
Why This Recipe Works
Commercial hot cocoa mixes often contain artificial flavors and unnecessary additives. This homemade version uses three pure ingredients that blend together to create the perfect balance of chocolate richness and creamy sweetness. Sifting the ingredients multiple times ensures a smooth, lump-free mix that dissolves completely in hot water.
Ingredients
- Powdered milk – Creates the creamy base and provides calcium and protein
- Granulated sugar – Adds sweetness and helps balance the cocoa’s natural bitterness
- Cocoa powder – Provides the rich chocolate flavor and antioxidants
How to Make Swiss Miss Hot Cocoa Mix
- Sift all ingredients together three times.
- Store this mixture in a tightly sealed container in a cool place.
- When ready to use, you can add a couple of heaping tablespoons to hot water.
To Serve
- Add 2-3 heaping tablespoons of mix to a mug (adjust to taste preference).
- Pour hot water (not boiling) over the mix and stir well until completely dissolved.
- Customize as desired with marshmallows, whipped cream, or flavor add-ins.
Flavor Variations & Add-Ins
- Mocha Version: Add 1/2 teaspoon instant espresso powder per serving for a coffee shop-style drink with extra caffeine.
- Spicy Mexican Hot Cocoa: Mix in 1/8 teaspoon cayenne pepper per serving. The heat pairs surprisingly well with chocolate.
- Holiday Spice: Add ground cinnamon and fresh nutmeg to each serving. A splash of rum makes it adults-only.
- Peppermint Twist: Crush half a peppermint candy and stir into each serving for festive Christmas flavor.
- Salted Caramel: Dissolve a soft caramel candy in your hot cocoa and add a pinch of sea salt.
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Storage & Reheating Instructions
- Pantry Storage: Store in airtight containers in a cool, dry place for up to 6 months. Glass jars work best for maintaining freshness.
- Moisture Prevention: Keep away from humidity and heat sources. A tight seal is essential to prevent clumping.
- Gift Packaging: Layer in decorative jars with instructions attached. Include serving suggestions and flavor variations.
Love chocolate? Try these recipes:
- Mrs Fields’ Cookie Recipe
- Triple Chocolate Meltdown
- Chocolate Syrup Recipe
- Chocolate Fondue Recipe
- Chocolate Ice Cream Recipe
- Easy Chocolate Pie
- Chocolate Pecan Pie
- Chocolate Crinkle Cookies
- Chocolate Covered Truffles
- Chocolate Melting Cake
More Hot Chocolate Recipes
- Dunkin Donuts Hot Chocolate – Salted Caramel
- Snickerdoodle Hot Chocolate
- Frozen Hot Chocolate
Be sure to check out more of my DIY recipes and easy drink recipes.
Swiss Miss Hot Cocoa Mix Copycat Recipe
Ingredients
- 16 ounces powdered milk
- 1 cup granulated sugar
- 3/4 cup cocoa
Instructions
- Sift all ingredients together three times. Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
I used hershey cocoa powder, powdered milk, and granulated sugar. It tastes fine for a dark hot chocolate but if you want something sweeter like the swiss miss milk chocolate hot cocoa packet, I think it needs more sugar.
This is so cool! Tastes EXACTLY like the real thing (assuming you do it right) and even better! Drank with a BUNCH of whipped cream, chocolate sauce, and marshmallows!
This recipe has been around since the 80’s, I found it in a school cookbook, but I added mini marshmallows and coffee mate to the mix, and it made around 60 servings, kids loved it! Just make sure you put it in a air tight container.
How many tablespoons of the mix should I add to a cup of water? Thanks
Does this use granulated sugar or powdered sugar?
Granulated sugar
This recipe uses granulated sugar.
I’ve used this recipe several times, make sure you use Nestle’s Tollhouse cocoa powder and not Hersey’s, Herseys came out horrible, the bottom third of your mug turns out gritty and clumpy, not very good, Nestle’s always turns out great, (I haven’t used store brands yet to say either way)
thanks for letting me know what brands worked out well. I often pick up Hersheys, next time I will pick up Nestle.
This recipe was great, thank you so much. I also added non dairy creamer powder to it and a bit more sugar to take away the bitter taste from cocoa powder. We also tricramered it just using non dairy creamer instead of the non fat dry milk. Tasted great also.
Any copy cat recipes for “sugar free swiss miss cocoa”?
What is tricramared?
This turned out so good! And it was cheep to make!