Skip to content

Dairy-Free Cocoa Mix

by Jane Worthington-Roth

In the winter, there’s nothing that warms up chilly fingers and puts smiles on children’s faces like a steaming cup of hot cocoa. The problem is, pre-packaged mixes often contain a lot of additives and are loaded with powdered milk. For people with a dairy allergy, this makes enjoying the winter cocoa season a bit difficult.

My recipe uses only a few basic ingredients, and gives you the option of adding coconut milk powder for extra creaminess, but the cocoa mix is just as delicious without the powder. If you include the coconut powder, you can make a quick cup of cocoa using only hot water, but if you leave out the ingredient, you need to add milk (or non-dairy milk).

Package the mix in pretty canning jars tied with a beautiful ribbon and you have holiday gifts that any hostess is sure to love! For the holidays you might want to include some peppermint sticks for stirring.

This is the perfect treat for little ones who try to stay awake to watch the ball drop on New Year’s Eve!


For this recipe, use whatever method you prefer for blending the ingredients well – some suggestions are a blender, small food processor, sifter or whisk. You want to make sure all of the ingredients are equally dispersed throughout. The cocoa mix can be stored in a sealed container or a plastic Ziploc bag.

Mix together:
2 cups confectioner’s sugar
1 cup unsweetened Dutch process cocoa
1 teaspoon salt
2 teaspoons cornstarch
1½ cups coconut milk powder (optional)

To serve, add 3 tablespoons of the mix to one cup of water (milk, or non-dairy milk). Sir well and heat in a microwave or on a stovetop over low heat. Don’t forget the mini-marshmallows!