A bulk mix that is easy to pull together for sugar free hot cocoa – and you can use it as a base for mochas as well. No need to buy questionable packets when it’s this simple: 4 ingredients plus instant espresso powder if desired.
Compared to commercial mixes, which can include a list such as this – from a Swiss Mix Sugar Free mix:
“Modified Whey, Cocoa (Processed With Alkali), Maltodextrin, Nonfat Milk, Hydrogenated Coconut Oil, Calcium Carbonate, Less Than 2% Of: Salt, Dipotassium Phosphate, Mono- And Diglycerides, Acesulfame Potassium, Sucralose, Natural Flavor.”
I think it’s pretty easy to look at that, and be willing to make your own.
Even the brand I often buy my sweetener from, their cocoa mix has far too many ingredients:
“Lakanto Monk Fruit Sweetener (Non-GMO Erythritol, Monk Fruit Extract), Dutched Cocoa, Tapioca Fiber, Sugarcane Fiber, Natural Flavors, Seaweed Derived Calcium and Magnesium, Brown Rice, Sea Salt, Guar Gum, Cellulose Gum, Sunflower Lecithin, Bacillus Subtilis Probiotic”
We don’t need multiple gums and fiber in our morning cup. OK, maybe someone does, but I don’t need a fakely thick cup of cocoa. I really prefer my food without gums – and your stomach will most likely appreciate it as well.
Just keep it simple! (And for those following a Keto way, I include what to use for the milk powder to keep it that way in the notes below.)
Sugar Free Hot Cocoa & Mocha Mix
- 1¼ cups 1:1 granulated sugar free sweetener*
- 1 cup dark cocoa powder*
- 1 cup dry milk*
- 1 tsp fine sea salt
In a small mixing bowl gently whisk the ingredients together. Using a funnel, transfer to mason jar for long-term storage (it fits all but ½ cup into a pint jar).
Add 2 Tablespoons mix to a mug, add in ¾ cup boiled water. Stir well.
To make a mocha, add in 1-2 tsp of instant espresso powder (1 tsp=1 shot).
Mix makes about 22 servings (or about 2¾ cups mix). Store tightly sealed and transfer to snack size tip top bags pre-measured for trips.
We used a monk fruit/erythritol sweetener. Overall, this sweetener has a balanced taste to our tastebuds. If you prefer a sweeter taste, I’d suggest Splenda instead.
I typically use a darker cocoa powder in our kitchen, standard dutch process cocoa is great as well, it’ll just be more a milk chocolate flavor.
As for the dairy milk powder, I used nonfat milk powder, which is NOT Keto friendly. You might ask why? For me, I have to make everyone happy with the taste. Sugar is my devil, so I avoid that first, and worry about the milk last. I worked on versions of this mix using whole milk powder and as well heavy cream powder. Both have a very….noticeable flavor. For me, I knew Kirk wouldn’t like the flavor, and the heavier the fat with dried milk, the more you must stir and really hope it doesn’t clump up. It’s not noticeable in cooked meals, but in drinks, for us, we notice it. Nonfat dry milk powder just really shines in hot cocoa mixes.
Having said that, to keep it Keto friendly, use coconut milk powder. I like the flavor profile, but Kirk doesn’t like coconut milk in hot drinks.
Yes, you can substitute any instant coffee powder for the espresso. But live a little. The green lid jars are some of the best out there. Typically if sold at a grocery store, it will be up high in the coffee aisle. Life should be savored. Be fancy. Live your best bougie life!