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discojing.com Drinks Recipes

Pumpkin Spice Hot Chocolate Mix

I gave these out this year for Christmas presents. It was a great project because I was able to give something handmade and also use up some of the fabric that I bought in Japan two years ago.

Glass jars can be found in various sizes in the produce section of supermarkets during canning season. They’re pretty cheap when bought by case like this. If you have to buy individual jars, they’re usually expensive and the incorrect size, so try to stock up during the summer and fall!

I made two versions that had vegetarian marshmallows in them. I also ran out of jars, so I purchased some plastic hinge ones from the Container Store (expensive and they were a different size). Some were packaged in plastic bags, some weren’t. I also included recipe cards for some people.

Pumpkin Spice Hot Chocolate Mix Recipe

By nicole Published: December 29, 2009

  • Yield: 4-5 cups of cocoa
  • Prep: 5 mins

Adapted from Serious Eats

Ingredients

  • 5 tablespoons nonfat dry milk powder
  • 2 tablespoons Unsweetened Natural Cocoa Powder
  • 4 tablespoons powdered sugar
  • ¼ teaspoon cornstarch
  • ¼ teaspoon pumpkin pie spice
  • dash salt
  • mini marshmallows to fill

Instructions

  1. Either sift all the ingredients together before filling the jar, OR layer in ingredients in the order listed above, tapping the jar against counter in-between layers to settle ingredients. Since I wanted a uniform look for the top layer, I chose to mix together the sugar, cornstarch, pumpkin pie spice and salt before adding to the jar.
  2. If making the cocoa, shake jar up so all ingredients are combined. Add 3 tablespoons of mix to a mug and fill with hot water or milk (whichever you prefer). Stir until combined.
  3. This mixture keeps for up to six months. It is easily adaptable for 8 and 10 ounce sizes by changing all quarter measurements to thirds. Keep the marshmallows for the 10 ounce size or omit for 8 ounce jars.
  4. You can opt to leave the powdered sugar out and flavor to taste when you make the cocoa.
  • Cuisine: American

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9 Comments

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Comments

  1. Linda Tran says

    October 26, 2013 at 11:27 AM

    How many servings does this have?

    Reply
    • nicole says

      October 28, 2013 at 12:29 PM

      It really depends on how concentrated you make it, but you could easily get 6-10 servings out of this size jar!

      Reply
  2. Linda says

    November 7, 2013 at 5:33 PM

    I didn’t like this recipe. It didn’t taste chocolate-y. or pumpkin-y. It tasted like water to me. I’m pretty much tweaking this recipe.

    Reply
    • nicole says

      November 11, 2013 at 1:49 PM

      Sorry you didn’t like the recipe Linda. What was the water to mix ration you used?

      Reply
  3. Steph says

    November 11, 2013 at 1:34 PM

    The ingredients call for 5 tablespoon cups of nonfat dry milk, should it just be 5 tablespoons? Making these for a baby shower favor this weekend so I wanted to check, thanks!

    Reply
    • nicole says

      November 11, 2013 at 1:48 PM

      Hi Steph,

      I updated the post to include the correct measurements and linked to the recipe I adapted it from (I THINK – it was 4 years ago!)

      Reply
  4. Tammy says

    September 27, 2016 at 4:55 PM

    can you tell me what size mason jar you used?

    Reply
    • nicole says

      October 3, 2016 at 9:24 PM

      Hi Tammy! This is a 8oz size jar.

      Reply

Trackbacks

  1. Chocolate Rolo® Cake - Table For Seven - Table For Seven says:
    May 10, 2018 at 9:46 AM

    […] few things that caught my eye:  Baked Onion Rings, Pumpkin Spice Hot Chocolate Mix and Banana Pudding Cupcakes.   As with previous months, it was tough figuring out what to […]

    Reply

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I am a thirty-year-old living in the DC Metro area. This blog focuses on food and culture as a result of my mixed heritage. Read More…

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