If you view your wintertime hot chocolates as a sacred seasonal past time, and cherish every sip, this Malted Hot Cocoa Mix is for you. It offers a simple but impactful upgrade, resulting in a cup that is both incredibly rich and comforting.
We start with the best ingredients: dark chocolate, intense cocoa powder, and brown sugar. What really takes it over the top is the malted milk powder. This isn’t a gimmick; those savoury, toasted notes introduce a depth and complexity that standard supermarket hot chocolate powders just can’t touch. Paired with brown sugar, it brings a subtle, beautiful toffee dimension to the finished drink.
And let’s not forget the flaky sea salt. It’s crucial in cutting right through the richness and brightening the chocolate profile, ensuring the final cup is perfectly balanced, not just overwhelmingly sweet.
For the chocolate base, I consistently recommend a 70% dark chocolate. While you could use something lighter, the chocolate-y flavour of this recipe relies on that nuanced bitterness. It’s also what keeps the whole thing from feeling heavy; it’s perfectly buffered by the other ingredients.
The whole mix comes together in just a minute in the food processor or blender, giving you a smooth, deeply flavoured hot chocolate that is ideal for satisfying cold-weather sipping or for elegant, homemade gifting.
The best way to prepare your hot cocoa:
Once your mix is blended and pulverised, it’s time to transform it into the perfect cup. While you can certainly microwave your milk, I find the stovetop method delivers superior texture and heat control.
The Stovetop Method for Maximum Smoothness
- Heat Slowly: Pour your milk (or preferred liquid) into a small saucepan over medium-low heat. The key here is patience; we want to bring the milk just to steaming, ensuring we don’t rush or scorch the bottom.
- Whisk While Heating: Add your measured hot cocoa mix to the milk while it is still on the heat. Whisking the powder directly into the warming milk serves two purposes:
- It ensures the dark chocolate fully and evenly melts into the liquid, guaranteeing a silky, smooth consistency.
- It prevents the temperature of your milk from dropping dramatically when the room-temperature powder is added.
- Serve Immediately: Continue whisking until the mixture is steaming hot and perfectly uniform. This small attention to detail guarantees a smooth, piping-hot, and deeply satisfying drink every time.
The Final Touch!
Once your perfect cup is poured, the toppings are entirely up to you. It’s your moment to make the drink truly your own!
I personally love a dollop of double cream on top – it makes the entire affair feel incredibly rich and indulgent. However, you can never go wrong with classics like large, fluffy marshmallows, a generous swirl of homemade whipped cream, or simply a dusting of cinnamon. Whatever you choose, I truly believe you can do no wrong when customising your ultimate cozy moment.
Dark Chocolate Malted Hot Cocoa Recipe
Ingredients
Method
- Roughly chop the chocolate and add to food processor or blender.
- Add remaining ingredients and blend together until the dark chocolate has pulverised in the mix.
- Heat 250ml of milk till just steaming, and whisk in 3 tablespoons of the malted hot chocolate mix until its completely smooth.
- Pour into your favourite mug, and add thick cold cream or marshmallows to your liking!
Notes
Looking for something else to accompany your Malted Hot Cocoa?
Pair it with my very special recipe for Chocolate Chip Cookies. The nutty brown butter, rye flour complexity, and sea salt in the cookie makes it the best friend to this cosy wintertime drink.
Find the recipe here: Maximum Chocolate Chip Cookie with Rye Flour
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