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Hot Cocoa Gifts with a Personal Touch

It's so simple to make and gift your own delicious version of classic hot cocoa mix.
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Create wonderfully personalized holiday gifts by mixing up batches of this easy hot cocoa mix and flavoring it to each loved one’s tastes. Package it in a jar or Ziploc® Holiday Brand Container and for a final tasty touch, include a couple of chocolate-dipped spoons tied with a pretty ribbon.
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  • Total Time : 13 minutes
  • Prep Time : 5 minutes
  • Cook Time : 8 minutes
  • Servings : 4


  • 1 cup instant nonfat powdered milk
  • 1/3 cup cocoa powder
  • 1/3 cup chocolate chips, preferably semi-sweet
  • 1/4 cup sugar
  • 1 cup mini marshmallows


step 1 In a medium-size bowl combine the powdered milk, cocoa powder, chocolate chips and sugar.

step 2 Heat 3 cups of water in a medium-size saucepan over medium-high heat. When the water is steaming, whisk in the cocoa mixture from Step 1. Whisk until smooth and heated through, about 5 minutes. Divide the cocoa between 4 mugs and top each serving with some marshmallows and, if desired, serve with a chocolate spoon (see Chef's Note).


Gifting Options:

To make a wonderful gift or present for a co-worker, neighbor or teacher, put the cocoa mix from Step 1 into the bottom of a pretty 24-ounce jar. Next, layer the marshmallows on top, close the lid and use colorful ribbon to tie some of the chocolate-covered spoons to the neck of the jar. You can also put the cocoa mix in a Ziploc® Holiday Brand Sliders Storage Bag and the marshmallows in another and package them together in a cute box, such as a Chinese take-out-style container (you can find these at craft stores). Write the directions for fixing the cocoa on a label or a gift tag and decorate the box with chocolate-covered spoons. The dry cocoa mix will keep for about three weeks.



You can make different flavored cocoas by adding spices or other delicious ingredients. Simply stir the flavorings into the cocoa mixture in step 1. Here are some examples:
  • Mexican Hot Cocoa: 1/4 teaspoon cayenne and 2 teaspoons ground cinnamon
  • Spiced Hot Cocoa: 1 teaspoon ground cardamom
  • Holiday Hot Cocoa: 2 teaspoons ground cinnamon and 1/4 teaspoon ground allspice
  • Ginger Hot Cocoa: 1 teaspoon ground ginger
  • Mocha Hot Cocoa: 1 Tablespoon instant espresso powder
  • Peppermint Hot Cocoa: 1 teaspoon peppermint extract stirred into the hot cocoa as it's cooking with the milk (during Step 2). Or simply serve the hot cocoa with a candy cane, to use as a stirring stick.

chef's notes

To make chocolate spoons, melt 2 cups of chocolate chips in the microwave by heating for 15 seconds. Then stir the chips and heat an additional 15 seconds until chips are fully melted. Stir 1 teaspoon of vegetable shortening into the melted chocolate. Holding a plastic spoon by its handle, dip the bowl of the spoon into the chocolate mixture and place each dipped spoon on a wax paper-lined sheet pan to set. You can also sprinkle the chocolate-covered spoons with crushed candy canes immediately after dipping them for a festive look and flavor.

Allow the spoons to set for 15 minutes at room temperature and then, freeze them to allow the chocolate to harden. Use the spoons as stirrers when serving hot cocoa or wrap them in cellophane and use them to garnish a package of the hot cocoa mix when giving as a gift. The spoons do not have to be kept in the freezer.
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recent comments
12/4/2012 , 
Cindy  W.
For Addie J. This is a dairy & corn syrup-free fudge. It i based on a recipe that is 76 yrs old. You can make fudge with any alternate milk. Plain or vanilla Almond would work best. Spray 3 qt pan with no stick spray. Combine 2 c sugar, 2 oz unsweetened chocolate, chopped, 1/8 tsp each salt & cream of tartar, & 1 c milk. Place on med heat. Stir until sugar is fully dissolved. Continue to stir until a full rolling boil. Remove spoon & lower heat to just maintain boil. DO NOT STIR AGAIN while cooking. Insert candy thermometer & cook to 238F. Remove from heat add 1 1/2 tsp vanilla & 1 1/2 tbs butter. Let pan of fudge sit until bottom of pan just feels warm. Beat in vanilla & butter & keep beating until candy looses its glossy look. Pour into well greased 8x8. Cool until set. DO NOT REFRIGERATE OR TRY TO RUSH THE PROCESS. You will get large unpleasant sugar crystals in your candy. Cut into 1x1 inch squares. About 1 1/2 lbs candy, 64 pieces.
11/30/2011 , 
Addie  J.
I would like to find more recipes for holiday (in general) for people with food allergies like milk. Some that I can substitute non dairy milk like almond milk and it turn out right. Like fudge and candies that require milk and milk products.
10/28/2011 , 
tricia  w.
I think I may have found my new "acquaintance" Christmas gifts !Thank you !!!
12/8/2010 , 
Donna  S.
I love this! Great variations for chirstmas gifts for family and friends. Thank You!
12/4/2010 , 
Lori  W.
I love it! It is a great gift for everyone!
Showing 1 - 5 of 43 comments:
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Nutrition Facts

Serving Size: 1/4 of pkg
Serving Amount 4
Calories 240
Calories From Fat 45
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 105mg
Total Carbohydrates 45g
Dietary Fiber 2g
Sugars 36g
Protein 8g
Nutritional information provided by
Compu-Food Analysis, Inc.