Why You’ll Love This Sugar-Free Hot Chocolate Mix

• It’s incredibly customizable. You can adjust the sweetness or chocolate intensity to match your exact preference, making it perfect for everyone in the family.
• The flavor is rich and deep, not just sweet. By using a good quality cocoa powder and a hint of salt, you get a complex chocolate experience that’s far superior to most store-bought mixes.
• It’s ready in minutes. Once you have your jar of mix prepped, a cozy drink is literally just hot water or milk away—no fuss, no mess.
• It makes a wonderful homemade gift. Pack it in a nice jar with a little ribbon, and you’ve got a thoughtful, heartwarming present for friends, teachers, or neighbors.

Ingredients & Tools

• 1 cup unsweetened cocoa powder (natural or Dutch-process)
• 1 cup powdered erythritol or your preferred granulated sugar-free sweetener*
• 1/2 cup powdered milk or dairy-free milk powder
• 1 teaspoon cornstarch or arrowroot powder (optional, for extra thickness)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon pure vanilla powder (optional, but lovely)

Tools: A medium mixing bowl, a whisk, an airtight jar or container for storage, and a fine-mesh sieve (highly recommended for a lump-free mix).

The quality of your cocoa powder really makes a difference here—so try to use the best you can find. The sweetener is key, too; if you’re using a granulated one, you’ll want to blitz it in a blender first to get a powder-like consistency, which dissolves much more easily.

Nutrition (per serving)

• Calories: 45 kcal
• Protein: 3 g
• Fat: 2 g
• Carbohydrates: 6 g
• Fiber: 2 g

Serves: Makes ~20 servings (2 tbsp each) | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Which cocoa powder is best? Dutch-process cocoa has a smoother, less acidic flavor that works beautifully here. Natural cocoa is a bit more sharp and fruity—both are great, it just depends on your personal taste.
• Sweetener selection is crucial. Granulated monk fruit-erythritol blends work wonderfully and don’t have a cooling effect for most people. Just remember to powder it! Stevia can be very potent, so if you’re using it, start with a tiny amount and taste as you go.
• Don’t skip the salt. It might seem like a small thing, but salt is the magic ingredient that lifts the chocolate flavor and cuts through any potential bitterness, making the whole drink taste richer.
• Consider your milk powder. Full-fat milk powder will give you the creamiest result, but a coconut milk powder works fantastically for a dairy-free version and adds a lovely subtle flavor.

How to Make Sugar-Free Hot Chocolate Mix

Serving Suggestions

Complementary Dishes

• A warm, buttery slice of keto banana bread — The spiced, moist bread is a fantastic textural contrast to the smooth, rich chocolate drink.
• A small bowl of salted, roasted almonds — The salty crunch plays off the sweet creaminess of the hot chocolate beautifully, making for a very satisfying snack.
• A cheesy, herbaceous cloud bread roll — The savory, airy bread helps balance the indulgence and makes the whole experience feel more like a complete treat.

Drinks

• A small glass of cold brew coffee on the side — Sipping the cool, crisp coffee between warm sips of chocolate creates a lovely temperature and flavor play.
• A cup of peppermint or orange herbal tea — The bright, clean notes of the tea cleanse the palate and enhance the deep chocolate notes in a really refreshing way.

Something Sweet

• A single, perfect sugar-free peppermint patty — The cool mint and dark chocolate shell is a classic pairing that elevates the whole cozy experience.
• A small square of high-quality, extra-dark sugar-free chocolate — Let it melt slowly on your tongue between sips for an intense, double-chocolate moment.

Top Mistakes to Avoid

• Mistake: Using granulated sweetener without powdering it first. This is the number one reason for a gritty, undissolved hot chocolate. The granules just don’t melt properly in hot liquid, and you’ll be left with an unpleasant sandy texture.
• Mistake: Adding the mix directly to boiling liquid. This almost guarantees clumps. The extreme heat can cause the powders, especially the milk and cornstarch, to seize up instantly. Always start with a cold liquid to make a paste.
• Mistake: Skipping the salt. I know I’ve mentioned it before, but it’s a common oversight. Without salt, your hot chocolate can taste flat, one-dimensional, and sometimes even a little bitter. That pinch is a flavor powerhouse.
• Mistake: Storing the mix in a humid environment. If your kitchen is steamy, the powder will absorb that moisture from the air and can become a solid brick. A cool, dark cupboard is your best bet for long-term storage.

Expert Tips

• Tip: Add a pinch of spice for a flavor twist. When you’re making the mix, try adding a quarter teaspoon of cinnamon, chili powder, or even instant espresso powder. It adds a wonderful warmth and complexity that makes your hot chocolate feel truly gourmet.
• Tip: Use a milk frother for a cafe-style finish. After you’ve mixed your drink, give it a quick blast with a handheld milk frother. It adds a lovely, light foam on top that makes it feel extra special.
• Tip: Make an “adults-only” version on the fly. Stir a tablespoon of your finished mix into a mug of hot black coffee for an instant sugar-free mocha. Or, for a real treat, add a splash of bourbon or peppermint schnapps to your prepared cup.
• Tip: Create single-serve packets for on-the-go. Portion out 2-tablespoon servings into small snack bags or reusable containers. They’re perfect for taking to work, on trips, or for gifting so friends can enjoy a perfect serving every time.

FAQs

Can I make this completely dairy-free?
Absolutely! It’s very easy. Simply swap the regular milk powder for a dairy-free alternative. Coconut milk powder is my top choice because it’s rich and creamy, but oat or almond milk powders work well too. Just be aware that they can have their own subtle flavors, which can be a nice addition. Then, when you make your drink, use hot water or your favorite plant-based milk like almond, oat, or cashew milk.

My hot chocolate turned out lumpy! How can I fix it?
Don’t worry, it happens to the best of us. The easiest fix is to pour your lumpy drink into a blender and give it a quick blitz on high for 15-20 seconds. It will come out perfectly smooth and frothy. If you don’t have a blender, you can try pressing it through a fine-mesh sieve, but blending is the most effective method. For next time, remember the cold-paste trick—it’s a real game-changer.

How long will this mix stay fresh?
If stored correctly in an airtight container in a cool, dry cupboard (not the fridge, as that can introduce moisture), your mix will be at its best for about 3 months. The fats in the cocoa and milk powder can eventually go rancid, so it’s best to make it in batches you’ll use within that time. Always give it a quick sniff before using—it should smell purely of chocolate.

Can I use liquid stevia instead of a powdered sweetener?
You can, but it requires a different approach. You wouldn’t add the liquid stevia to the dry mix. Instead, you would make your base mix without any sweetener, and then add the liquid stevia drop-by-drop directly to your mug when you’re preparing a single serving. This way, you can perfectly control the sweetness each time without altering the shelf-stable nature of your main powder mix.

Why is there cornstarch in the recipe?
The cornstarch is an optional thickener. It gives the hot chocolate a more substantial, velvety mouthfeel, similar to the classic European style. If you prefer a thinner, more drinking-chocolate consistency, you can absolutely leave it out. The drink will still be delicious, just a bit less creamy and rich on the palate.