• Add the cane sugar to a blender and pulse until it becomes a fine, soft powder.

  This step helps it dissolve quickly in cold milk, just like store-bought mixes.

  Add the cocoa powder, salt, and vanilla powder to the blender.

  Blend again for 10–15 seconds until fully combined and silky.

  Transfer to an airtight jar.

  If using powdered sugar:

  Add the powdered sugar, cocoa powder, salt, and vanilla powder to a mixing bowl.

  Whisk well to remove any lumps.

  Store in an airtight jar.

To Make Hot Cocoa

• Single Serving

  Warm 1 cup milk (or a milk alternative) in a small saucepan or microwave until steaming.

  Stir in 2–3 tablespoons of the chocolate milk powder.

  Whisk until smooth and fully dissolved.

  Taste and adjust — add more mix for richer cocoa.

  Extra Creamy Version

  Add 1 tablespoon of heavy cream or a splash of half-and-half while heating.

  You can also blend it with a milk frother for a café-style finish.

  For a Crowd (4 servings)

  Warm 4 cups milk in a saucepan over medium heat.

  Whisk in ½–¾ cup chocolate mix, depending on how rich you like it.

  Heat until hot and steamy, but do not boil.

  Serve with whipped cream, marshmallows, or a pinch of cinnamon.

  Optional Add-Ins

  A drop of vanilla extract

  A pinch of cinnamon or espresso powder

  A few chocolate chips melted in for extra richness

To Make Chocolate Milk

• Stir 2–3 tablespoons of mix into 1 cup of cold or warm milk.

  For the quickest dissolve: Mix 1 tablespoon with a splash of warm milk first, then top with cold milk.

Notes

• Blending cane sugar makes the DIY mix behave more like commercial chocolate milk powder — smooth, light, and instantly dissolving.

  Powdered sugar also works beautifully without blending.

  Add more sugar for a sweeter mix or more cocoa for a darker, richer flavor.

  This mix stays soft and scoopable — no clumping — if stored in a dry pantry.