Instant Sugar Free Hot Cocoa Mix Recipe (2024)

FAQs

How much sugar do you add to unsweetened cocoa powder? ›

In an air-tight container or jar with a lid, combine 1 part unsweetened cocoa powder with 2 parts of granulated sugar. For example, 2 teaspoons granulated sugar and 1 teaspoon unsweetened cocoa powder to a single serving. To make a larger batch try 2 cups granulated sugar and 1 cup unsweetened cocoa powder.

Unsweetened cocoa powder is particularly suitable for diabetics. One should look for labels that state "unsweetened cocoa" to ensure that the powder has no additional sugars.

A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. Coconut and almond extracts lend hot chocolate an Almond Joy-like taste, while vanilla adds dimension to the chocolate flavor. Peppermint extract instantly gives the drink a holiday flair.

How to make cocoa powder sweet? Adding sugar is the easiest way that I can think of. A two parts powdered sugar to one part cocoa powder makes a pretty sweet mix.

If unsweetened baking chocolate is in the pantry, you can combine it with some sugar. Add 1 tablespoon of sugar per 1 ounce of unsweetened baking chocolate and substitute it ounce-for-ounce for the semisweet baking chocolate.

In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. cocoa. Though because your chocolate piece will have oil in it, you might want to try leaving out some of the oil; take out 1 Tbsp. of called-for oil for each ounce of chocolate substituted.

Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

With its intense chocolate flavor, unsweetened cocoa powder is a staple for most bakers' pantries. When baking, you should always use unsweetened cocoa powder (rather than sweetened cocoa powder, often labeled "sweet ground chocolate") because it allows you to control the amount of sugar in the final product.

What is a substitute for sweetened cocoa powder? ›

Carob Powder: Carob powder is perhaps the most popular cocoa powder substitute, derived from the dried, roasted, and ground pods of the carob tree. It is naturally sweet, with a flavour similar to cocoa but distinct—milder and with a hint of caramel.

Unsweetened cocoa powder contains virtually no sugar, making it a great option to satisfy your sweet tooth without the excessive amount of sugar and carbs.

Adding sugar counters astringency and bitterness. It makes the chocolate more palatable. And it's like adding salt, or umami, to meat; it brings out the flavour. Without the sweetener, most of us only experience bitterness and astringency.

And of course, unsweetened chocolate may also be used as a substitute for bittersweet chocolate. Just combine 2/3 ounce of unsweetened chocolate with two teaspoons of sugar for each ounce of bittersweet chocolate that you're replacing.

With its intense chocolate flavor, unsweetened cocoa powder is a staple for most bakers' pantries. When baking, you should always use unsweetened cocoa powder (rather than sweetened cocoa powder, often labeled "sweet ground chocolate") because it allows you to control the amount of sugar in the final product.