Homemade hot chocolate is the way to be, especially when there is malted milk powder involved! Whip up this easy malted hot chocolate mix to warm up on the next chilly evening by the fire.
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Now that I have officially had 4 Thanksgiving dinners, I’m finally ready to dive head first into holiday baking – just in time for me to pack up my entire kitchen and move.
Yes, the time has finally come and this coming weekend we will be moving into the new place! Hopefully we can finish painting the interior of the house this week before moving all the furniture in and then it should be smooth sailing from there.
Moving to a new place in-town is so much easier, especially since there is overlap in the leases so many things don’t even have to be packed. I’ve just been loading up my car and dropping things off most days since it’s not too far off my normal route to and from work. But this weekend a moving truck will be required for the bigger stuff.
But I digress, back to the holiday baking train of thought.
Every year I make a batch of homemade hot chocolate mix and change up the flavor ever so slightly. Since I recently made peppermint marshmallows, it seemed like the opportune time to go ahead with this tradition of mine.
This year I added some malted milk powder to my regular hot chocolate mix recipe. That extra hint of richness made for one killer cup of cocoa and was especially welcomed after a long, cold day. Bag it up with some homemade marshmallows and place inside of a festive mug for a cute gift!
Creamy Cocoa Recipes for Cold Days
- Artisanal Marshmallow Hearts from Art of Natural Living
- Dulce de Leche Hot Chocolate from Palatable Pastime
- Mexican Hot Chocolate from That Recipe
- S’mores Hot Chocolate from Hezzi-D’s Recipe Box
- White Hot Cocoa Mix from Jen Around the World
- 2-1/4 cups nonfat dry milk powder
- 2 cups powdered sugar
- 1-1/2 cups unsweetened cocoa powder
- 3/4 cup malted milk powder
- 1 cup white chocolate chips
- 1/2 cup semi sweet chocolate chips
- 1/4 tsp salt
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months. (I like to use the empty cocoa powder tins to store the mix.)
- To make, put 1/4 to 1/3 cup of the mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Adapted from Homemade Peanut Butter Hot Cocoa Mix.
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