Classic Hot Chocolate Mix

Photography By Cayla Zahoran | December 01, 2013


One day prior, place vanilla bean in bowl of sugar. Let sit overnight.

Remove bean from sugar. Combine sugar with remaining ingredients. Voilà!

When serving, use 2-4 tablespoons of mix, depending on your taste, for every 1 cup of warm milk.

Chef’s note: “I’ve found that whole milk tends to work better, but any kind will do.”

Recipe by Raymond Mikesell, Owner and Chef, Cafe Raymond.

Related Stories & Recipes


  • 3 ½ cups sugar
  • 1 vanilla bean (optional, but strongly suggested)
  • 2 ¼ cups dark cocoa powder, such as E. Guittard Cocoa Rouge
  • 1 tablespoon kosher salt
  • Mason jars
Build your own subscription bundle.
Pick 3 regions for $60