Better Instant Hot Chocolate

Author

Cheryl Rosbak
November 10, 2025

We got record snowfall yesterday, so today I’m sharing my well-tested process for making better instant hot chocolate. Why is it better? It mixes in more thoroughly so you don’t get all the powder at the bottom and you can use less because it’s not all settling on the bottom.

Step One: Choose your mug

A dark wood countertop with a white tile backsplash. On the counter is a cute, orange fox mug with ears sticking up over the rim.

Science has proved that hot chocolate tastes best in an orange mug. Why? I don’t remember that part of the study. I’ve never noticed a difference, but why take the chance, right?

Step Two: Add fat

Add about a tablespoon (30ml) of milk or milk-like liquid. The important thing is that you’re adding fat. The powder will cling to the fat particles, making them dissolve better in the water. I haven’t tried it with solid fat, but it might work.

The same mug from above, with a puddle of milk in the bottom.

Step Three: Stir in the powdered mix

Stir it well. Make a sludge in the bottom of the cup, until you can’t see the powder anymore. I use about 1/3 less than the package calls for.

The mug is now covered in what looks like liquid dark chocolate.

Step Four: Add boiling water

Stir well as you pour, getting all the sludge off the sides. Then you can add more milk or whatever else you want.

The mug is now full of delicious, frothy hot chocolate.

Now you can drink it, and because you added the cold liquid first you don’t have to wait as long to avoid burning your tongue. And look! Very little undissolved mix.

The mug is now empty except for residual froth and chocolate skimming the inside.

So there you have it. Enjoy!

Take care, my friends, and wear your mask.

Cheryl