20 DIY Hot Chocolate Mix Recipes for Gifting

A jar of DIY hot chocolate mix recipes costs a fraction of the shop-bought sachets and tastes far richer, because you control the ratio of real cocoa to sugar. Each batch takes ten minutes to stir together and keeps for months in a sealed jar, so you can make a big batch once and gift it all December. Every recipe here uses pantry staples, no cooking or tempering required, and scales easily from one jar to a dozen. Best of all, the flavour is entirely yours to tweak, from a simple dark cocoa base to loaded, spiced or boozy-tasting versions.

This is the base recipe every gift-giver should master: equal parts full-fat milk powder and caster sugar, whisked with Dutch-processed cocoa for a deep, glossy finish rather than the flat taste of natural cocoa. A pinch of fine salt and a spoonful of cornflour thicken the mug slightly, giving it that café-style body. Use 30g (about 3 tablespoons) of mix per 250ml (1 cup) of hot milk and whisk hard for 20 seconds so it doesn't clump. Grated dark chocolate stirred through the dry mix adds real melted-chocolate streaks once it hits the hot milk.

For the fastest jar on this list, whisk together just cocoa powder, icing sugar and a pinch of salt in a 1:2:pinch ratio, no milk powder needed if the recipient will always make it with warm milk rather than water. Icing sugar dissolves faster than granulated, which matters when there's no time to simmer or stir on the hob. This mix is naturally lighter in colour and sweetness, so taste as you go and add cocoa a tablespoon at a time until it's rich enough. It's the one to reach for when you need ten gift jars finished before school pickup.

Stir 1 teaspoon of ground cinnamon and a scant 1/4 teaspoon of ground nutmeg into the classic base for a warming, bakery-spiced mug that suits cold evenings. The spices settle at the bottom of the jar, so tell the recipient to give it a good shake before scooping. A cinnamon stick tucked into the jar as a stirrer is a nice touch and doubles as decoration. This version pairs particularly well with a swirl of whipped cream and a light dusting of extra cinnamon on top.

Swap the cocoa powder entirely for finely grated or milled white chocolate, folded through milk powder and a touch of vanilla sugar rather than plain caster sugar. Because white chocolate melts faster than cocoa dissolves, use slightly hotter milk (just below boiling) and whisk immediately so it doesn't seize into lumps. This mix is noticeably sweeter, so 25g (2 tablespoons) per mug is usually enough rather than the full 30g used for dark versions. It looks striking layered in a jar next to a dark cocoa mix as a two-tone gift set.

Blitz 2 tablespoons of caramel fudge pieces or caramel powder into the classic base along with a generous 1/2 teaspoon of flaky sea salt, which cuts the sweetness and makes the caramel taste more pronounced. If caramel powder isn't available, a swirl of shop-bought caramel sauce stirred into the finished mug works just as well, though it won't keep as a dry mix. Whisk this one a little longer than usual, around 30 seconds, so the caramel pieces fully dissolve rather than sinking as grit. Finish with an extra pinch of sea salt flakes on the cream for the classic salted-caramel look.

Combine 2 teaspoons of instant espresso powder with the classic cocoa base, then layer mini marshmallows and chocolate chips on top of the dry mix in the jar rather than mixing them in, so they stay crunchy until serving. The coffee doesn't make this taste bitter; it deepens the chocolate flavour the way a pinch of coffee does in brownies. Tell the recipient to whisk only the bottom layer into hot milk, then scatter the marshmallow-and-chip topping over the finished mug so it melts slightly on contact. This is the most indulgent, loaded jar in the lineup and looks the most impressive when gifted.

This is the mix to give someone you really want to impress: Dutch cocoa, finely chopped dark chocolate and finely chopped milk chocolate combine with the milk powder base for three distinct layers of flavour and texture. Because the chopped chocolate melts rather than just dissolving, use full-fat milk and whisk continuously over low heat on the hob for 60 seconds instead of just stirring into a mug, for the silkiest result. Store this jar with a small note explaining the stovetop method, since it behaves differently to a simple stir-in mix. The payoff is a properly thick, European-style drinking chocolate rather than a thin cocoa drink.

Fold 2 tablespoons of hazelnut praline powder or finely ground toasted hazelnuts into the classic base for a nutty, giftable twist that tastes like a warm jar of chocolate-hazelnut spread. If hazelnut powder isn't to hand, a spoonful of hazelnut spread stirred straight into the hot mug achieves a similar flavour, though it should be noted as a stovetop-only variation rather than a shelf-stable jar mix. Toasting the hazelnuts first, even shop-bought ground ones, in a dry pan for 2-3 minutes brings out far more flavour before grinding. This one is popular with anyone who already loves chocolate-hazelnut spread on toast.

Skip the milk powder altogether and use just cocoa, granulated sugar and a pinch of salt for a mix that costs pennies per mug and is designed to be made with whatever milk is already in the fridge rather than needing anything special. It won't be quite as rich or velvety as the classic milk-powder version, but it's the most practical jar for gifting in bulk to a whole class or office. Buy cocoa powder in a large tub rather than small tins to bring the per-jar cost down further. This is also the easiest recipe to double or triple without recalculating ratios.

Add 1/2 teaspoon of peppermint extract-infused sugar (made by shaking a few drops of peppermint extract through caster sugar and letting it dry) plus a teaspoon of instant espresso powder to the classic base for a festive, crowd-pleasing jar that suits Christmas gift sets. Crushed candy canes stirred through the dry mix or sprinkled on top add both flavour and a red-and-white look that photographs well for gifting. Use peppermint extract rather than peppermint essence oil, since oil-based flavourings can turn the milk slightly greasy-looking. This is consistently the most requested variation when gifting to a group, since it reads as festive without being overly niche.

Stir 1 teaspoon of ground cinnamon, 1/4 teaspoon of cayenne pepper and a pinch of ground cloves into the classic dark cocoa base for a warming, slow-building heat behind the chocolate that's traditional in Mexican hot chocolate. Because the spices need a few days to fully infuse the sugar and cocoa, this mix genuinely improves if made at least a week ahead and left sealed in the jar, making it one of the best make-ahead options here. Start with the smaller cayenne amount and taste-test a mug before deciding whether to add more; the heat should be a gentle warmth, not a burn. A cinnamon stick and a small dried chilli tied to the jar ribbon signals the flavour before anyone even opens it.

This version scales the classic ratio up to fill a large 1kg storage jar or several gift jars at once, using 500g milk powder, 375g cocoa and 375g caster sugar as the working ratio to keep everything proportional. Whisking such a large quantity by hand is hard work, so use a stand mixer on low speed or sift and fold in batches to avoid cocoa dust clouds. This is the jar to make when the whole extended family is getting one at Christmas, since it's genuinely more efficient than mixing a dozen small batches separately. Keep a master jar in the pantry and top up smaller gift jars from it as needed.

Combine 1 teaspoon each of ground ginger and cinnamon with 1/4 teaspoon of ground allspice and a tablespoon of dark brown sugar swapped in for some of the caster sugar, giving this mix a warm, molasses-edged gingerbread flavour. Brown sugar clumps more than caster sugar, so break it up with a fork before whisking into the dry mix to keep it pourable. A few crushed gingerbread biscuit crumbs stirred through the base intensify the flavour further and add texture to the finished mug. This is a lovely alternative to peppermint for anyone gifting a Christmas-themed jar who wants something a little different.

Rather than gifting one large jar, portion the classic mix into small cellophane bags or paper sachets holding exactly 30g each, the right amount for one mug, so the recipient never has to measure. This format works especially well for stocking fillers, teacher gifts or a basket of mixed flavours where people can try a little of everything. Seal each sachet with a heat sealer or a simple twist-tie and label with the flavour and an 'add to 250ml hot milk' instruction. It takes slightly longer to portion than filling one jar, but it's the most convenient format for the person receiving it.

Replace the milk powder with coconut milk powder and stir in 2 tablespoons of finely shredded coconut for a tropical twist that tastes rich even when made with water instead of milk. Toast the shredded coconut in a dry pan for 2 minutes until just golden before adding it, which brings out a noticeably deeper coconut flavour than using it raw. This mix suits anyone avoiding dairy, since coconut milk powder whisks into hot water just as smoothly as regular milk powder does into milk. A few extra coconut flakes sprinkled on top of the finished drink make an easy, pretty garnish.

This variation leans sweeter and less bitter than the classic dark cocoa mix, closer to the drinking chocolate found in UK supermarkets, by using a 2:1 ratio of sugar to cocoa rather than equal parts. It's the mix to choose for children or anyone who finds a strong cocoa flavour too intense. Full cream milk powder gives it the familiar thick, comforting texture people remember from childhood mugs. Serve with a generous handful of mini marshmallows on top, which is how this style is traditionally finished.

Add the finely grated zest of one orange, dried in a low oven for 10 minutes until brittle, to the classic dark cocoa base for a bright, citrus-edged jar that pairs particularly well around Christmas. Fresh zest that hasn't been dried will introduce moisture and shorten the jar's shelf life, so drying it first is worth the extra step. A few drops of orange extract can be used instead if dried zest isn't practical, added directly to the sugar and worked through with a fork before combining. This mix is especially good finished with a curl of orange peel or a square of orange-flavoured dark chocolate melted on top.

Fold freeze-dried marshmallow bits, rather than fresh mini marshmallows, through the classic base so the mix stays completely dry and shelf-stable in the jar. Freeze-dried marshmallow has a light, crunchy texture and dissolves into a soft, toasty sweetness once it hits hot milk, unlike fresh marshmallows which would turn sticky and clump the mix. Look for it in baking aisles or online where it's sold for rice krispie treats and s'mores bars. Top the finished mug with a few more freeze-dried pieces or, for the full effect, a fresh marshmallow lightly browned under the grill.

Stir 2 tablespoons of malted milk powder and a scraped vanilla pod (or 1 teaspoon of vanilla bean paste) into the classic base for a nostalgic, malty depth that's different from a straightforward chocolate flavour. Malted milk powder is naturally quite sweet, so reduce the added caster sugar by about a tablespoon to keep the balance right. Vanilla bean paste is preferable to extract here because the visible flecks look appealing once whisked into the mug. This is a good option for anyone who finds pure chocolate flavours a bit one-note and wants something closer to a malted milkshake.

Crush a handful of chocolate sandwich biscuits into fine crumbs and fold them through the white hot chocolate base from earlier for a mix that tastes like a melted milkshake. Sift out any larger biscuit chunks first so the mix pours smoothly from the jar, then reserve a few crumbs to scatter on top of the finished drink for crunch. Because biscuit crumbs contain a small amount of fat, this jar has a slightly shorter shelf life than the pure cocoa mixes, so it's best gifted with a two-month use-by note rather than stored for a full year. It's consistently the most popular flavour with children and anyone with a sweet tooth.

Always sift cocoa powder before weighing it, since it compacts in the tin and can throw off the ratio by a surprising amount if scooped straight in. Use full-fat milk powder rather than skimmed for a noticeably creamier result, and store every jar somewhere cool and dark, as heat and light both fade cocoa flavour over time. When gifting, write the exact mixing instructions on the label (usually 25-30g of mix to 250ml hot milk) since not everyone will guess the ratio correctly. Whisk hot mixes into milk rather than water wherever possible; water-based versions taste noticeably thinner and less rich.

A dollop of lightly whipped double cream holds up far better than aerosol cream and won't deflate before the mug is finished. Grated chocolate, a dusting of cocoa or cinnamon, and a few mini marshmallows are the simplest finishing touches and take seconds to add. For a more indulgent presentation, dip the mug rim in melted chocolate and crushed sprinkles before pouring, which also signals the flavour inside to guests. Serve with a cinnamon stick or a small biscuit balanced on the saucer for a café-style finish that photographs well for gifting.

Every dry mix in this list keeps well for 3-6 months in an airtight jar stored away from direct sunlight, though versions with dried fruit zest or biscuit crumbs are best used within 6-8 weeks. Label each jar with the flavour and a rough use-by date before gifting, since homemade jars won't have a printed date like shop-bought ones. If making several batches at once, weigh out the dry ingredients for each flavour into separate bowls first, then fill jars assembly-line style to avoid mixing up ratios. Mason jars with a rubber-sealed lid keep moisture out best; a loose screw-top tin will let the mix clump faster in a humid kitchen.