Texas Hot Chocolate Mix #2 gives you a quick, deeply spiced mug of cocoa without keeping a store-bought packet around. It blends cocoa, sugar, cinnamon, cloves, allspice, and a touch of creamer into a warm, old-school pantry mix that stirs straight into hot water.
If you like your cocoa a little bolder and less sugary-sweet, this one earns its keep. The cinnamon smooths out the chocolate, while the cloves and allspice give it that unmistakable Texas-style kick. It is simple enough for an everyday mug, but it also fits right in with more homemade cocoa and hot chocolate mix recipes when you want a few different jar mixes on the shelf.
Because this is a dry mix, it stores best in an airtight jar or vacuum-sealed bag in a cool, dry cupboard. Ground spices lose quality faster than whole spices, so for the best flavor, plan to use it within about 6 months. Keep it dry, keep it sealed, and keep steam out of the jar. If you want a quick refresher on storing dry pantry ingredients, the USDA dry goods storage guidance is a solid place to start. This mix is also easy to gift, scale, or use as a base for mocha-style variations with a little instant coffee.
Texas Hot Chocolate Mix Recipe
You’ll Need:
- 1/2 cup sugar
- 1 tablespoon non-dairy powdered creamer
- 1/4 cup cocoa
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
Combine the sugar, powdered creamer, cocoa, cinnamon, cloves, allspice, and salt in a jar or vacuum-seal bag. Shake well or stir until the spices are evenly distributed and the mixture looks uniform throughout.
Expert Tip: If your cocoa or spices tend to clump, pulse the finished mix a few times in a food processor or sift it before jarring. That small step gives you a smoother cup and keeps the stronger spices from settling in one corner like they own the place.
To Use:
Add 3 heaping teaspoons of mix to a mug of hot water and stir until fully dissolved. For a richer cup, start with slightly less water, taste, and adjust from there.
One batch makes about 1 3/8 cups of dry mix, which is enough for approximately 22 servings at 3 heaping teaspoons each. Serve it plain, or top your mug with whipped cream, marshmallows, or a light dusting of cinnamon if you want to lean into the cozy part of the deal.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality. That timeline is an estimate based on the ground spices, which lose strength faster than the sugar or cocoa. Once prepared with hot water, drink it right away for best flavor and texture.
Notes: This mix is intentionally spice-forward. If you want a milder cup, use 2 to 2 1/2 heaping teaspoons per mug the first time, then adjust to taste. It also pairs nicely with Secret Hot Cocoa Mix or Salted Caramel Hot Chocolate Mix if you are putting together a homemade beverage mix gift basket.
💸 Budget101® Price Breakdown: Texas Hot Chocolate Mix #2
Frequently Asked Questions about Texas Hot Chocolate Mix
You can, but the finished drink will taste a little thinner and less rounded. The small amount of powdered creamer softens the cocoa and spice edges, so if you leave it out, try stirring the prepared cocoa with hot milk instead of water for a richer cup.
Because it uses cloves, allspice, and cinnamon in a fairly small batch, the spice flavor comes through fast. If your first mug feels too bold, use 2 to 2 1/2 heaping teaspoons instead of 3, then add more next time if you want a bigger kick.
Shake the jar well before each use, especially if it has been sitting a while. Finer ingredients settle at different speeds, so sifting the mix once before storing or giving it a quick pulse in a processor helps keep each mug tasting more even.
Absolutely, and it will make a creamier cup. Start with the same 3 heaping teaspoons per mug, then whisk well, because cocoa dissolves more smoothly when you add the mix gradually instead of dumping it in and hoping for the best.
The closest easy substitute is extra cinnamon with a tiny pinch of nutmeg if you have it. Cloves are much stronger than cinnamon, so do not replace them measure for measure with another sharp spice unless you want your cocoa to taste like it picked a fight.
Use the original ratio as your guide: 3 heaping teaspoons for about 8 ounces of hot water. For a 12 ounce mug, use about 4 1/2 teaspoons. For a 16 ounce travel cup, use about 2 tablespoons, then adjust to taste.
Yes, and it scales cleanly because every ingredient is dry. Whisk the larger batch in a big bowl before filling jars so the salt and spices do not concentrate in one section. If you are gifting it, include the use directions right on the tag so nobody has to guess.
For less sweetness, reduce the sugar a little in your next batch, but keep enough to balance the cocoa and spices. For a deeper chocolate flavor, increase the cocoa slightly and be ready to stir a bit longer, since more cocoa can mean more stubborn little lumps.
An airtight glass jar or a vacuum-sealed bag works best because moisture is the enemy here. Skip containers that live near the stove or coffee maker, where steam sneaks in and turns a nice dry mix into a clumpy science project.
It pairs especially well with simple butter cookies, shortbread, biscotti, or anything mildly sweet that lets the spiced cocoa stand out. If you are serving it at brunch or a holiday gathering, set out whipped cream, mini marshmallows, and cinnamon so people can fix their own mug without turning your kitchen into a committee meeting.
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