Haunted Hot Chocolate Mix: devilishly good sippin'

I admit it, I’m a fiend. Pointy tail, forehead horns, spinning head, the whole 9 yards.

What, pray tell, turns your mild-mannered baking blogger into such a creature?

Chocolate. Or more specifically, lack of chocolate. I’m pretty sure that sometime in the Dark Ages, one of my French ancestors was cursed with the love of chocolate and would turn into a howling mess if more than 24 hours passed without chocolate in some form passing their lips.

Mais oui, c’est vrai! (But yes, it’s true!) I don’t remember my mother suffering, so it may have skipped a generation or two, but I know for sure that one key to keeping me in my right mind is regular doses of good old theobroma cacao.

If I haven’t been baking brownies, cake, or chocolate cookies, sometimes I have to settle for a quick fix of a chocolate bar, or even a handful of chocolate chips. Chocolate ice cream will do the trick during warmer weather, and nothing soothes the savage beast in me during the cold months like a rich, decadent cup of hot chocolate.

While I do enjoy taking the time to make my hot chocolate from scratch, chopping a piece of chocolate by hand, measuring out a big spoonful of sugar, etc. there are times when the clock is ticking towards the witching hour and I need my special concoction in a hurry.

Enter this Monster Hot Chocolate Mix. It has all the best ingredients that you would use for an extraordinary cup of chocolate, but pre-mixed for convenience. It keeps for months (not that it usually lasts that long), and makes an excellent gift for Morticia, Gomez, Uncle Fester, and all of the boys and ghouls on your holiday list.

Let’s whip up a batch.

In the bowl of your food processor place:
2 cups granulated sugar
2 teaspoons vanilla
2 ½ cups good quality semi-sweet chocolate

Add 3/4 cup chopped milk chocolate.

Pulse in 3 to 4 second bursts until the mixture resembles chunky granola. Process on high for 1 minute.

Add 1 cup Double-Dutch Dark Cocoa, and a pinch of salt (optional); process  for another minute.

(No Double-Dutch cocoa? No fear, just use your favorite unsweetened baking cocoa).

The mix will look like brown sugar: moist, and with more texture than plain powdered mixes.

To make 1 cup of cocoa, heat 8 ounces of milk to a simmer and add 1/4 cup of your hot chocolate mix.

Whisk constantly until the chocolate is melted and the milk is hot. Keeping the milk in motion will prevent scorching.

Ready to top your treat? Sure, anyone can plop in whipped cream or marshmallows, but remember, YOU are a kitchen wizard!

Let’s start by cutting a large marshmallow in half with kitchen scissors. A spritz of cooking spray on your scissors will help with any sticking.

Turn the marshmallow sticky side up and press two “eyes” into the center. I’ve used mini peanut butter cups here, but chocolate chips and M&Ms would work well too. If you want to go all the way, try cinnamon red hots for a true horror movie look.

“And I’m packing your angry eyes, just in case.” Like Mr. Potato Head, having a good pair of angry eyes can do the trick sometimes. Our edible Foodoodlers markers can be used to add details to your peepers, too.

Plain hot chocolate is outstanding any day of the week; Halloween calls for something special…

SEE what I mean?

All in favor, say EYE!

If having your drink stare back at you isn’t your cup of cocoa, try adding some decorated marshmallows to your cup. Coloring on marshmallows is a snap with Foodoodlers. I once made colored marshmallows on a stick for a bake sale, and they were a hit!

Having a Halloween party? Haunted Hot Chocolate would make a great party favor. Fill your jar 2/3 full with the hot chocolate mix, then press two eyes up against the glass. Getting them to stick a little is helpful when you fill the rest of the jar. Use a skewer to push some mix between the eyes to fill in. Top with a fun Halloween fabric print, or even fake fur for all out fun.

This recipe will make a 6 cup batch, enough for 2 dozen 8-ounce servings.

Be sure to include a tag with instructions. Remember, I’m watching you!

Please make, rate, and review our recipe for Monster Hot Chocolate Mix.

Print just the recipe.

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. MarkC

    Sorry, noticed it after I made the posting.

    Tried this last night and it came out great. I ended up using equal amounts milk chocolate and semisweet chocolate and cut the sugar in half. It was plenty sweet and chocolatey. Kids loved it. Next time might add some peppermint essence (or a shot of chartreuse).

  2. MarkC

    I second the request for weights in the recipe. Where I live, the chocolate comes from France, and is not chips but lozenges, so I’ll have to fudge the measurement. Thanks.
    For all of the recipes on the site, just above the ingredients list, you can click the bullet to see volume, ounces or grams for the whole recipe. Hope this helps. ~ MaryJane

  3. Nan

    I was really excited to try this but had to wait until I could get some cocoa (the store was out of my favorite brand . . .)
    But I found it to be way too sweet for my taste! I used all bittersweet chocolate and no milk chocolate and ended up doubling the amount of cocoa. Next time I will cut the sugar amount in half and that should make it about right.
    (But my norm is hot cocoa with a LOT of cocoa and not much sugar).

  4. Ericka

    The marshmallow eyes are so cute I just had to try them! Unfortunately when I used mini peanut butter cups, the marshmallows were too top-heavy and immediately flipped over, eye-side down. Not as cute – but still delicious (and my hot chocolate turned into PB hot chocolate – mmmmmm). Any tips? Or should I just stick to chocolate chips?
    Who would disagree with the combination of PB and chocolate??? Maybe you can really cram the PB cups in the marshmallows so as not to capsize? Have fun, Ericka. Elisabeth

  5. dmurray407

    How much powdered creamer would you add in the place of milk (for the entire recipe)-we don’t have a microwave at work but we have a hot water dispenser. I think this sounds so much better than the Nestles Hot Cocoa mix we usually have on hand 🙂
    Hi Deb,
    You’ll have to play with the amount of creamer a bit, but I’d say start with 1/2 cup of powder to begin with. You can always add more to each individual cup to suit each person’s tastes. Have fun! ~ MaryJane

  6. Aaron Frank

    Could I mix in dry milk with this and then just add water? For when I don’t have or can’t bring the real thing with me?

    I would suggest adding powdered coffee creamer. It blends into hot water better than dried milk, and is much “richer” tasting. ~ MaryJane

  7. gaitedgirl

    Wonderful idea!! They will be a great addition to my Christmas gift giving (maybe not the eyes though….

    Here’s my question – if I wanted to make white hot chocolate, I would need to add some vanilla powder, I do believe. Any clues on the amounts that I should begin to tinker with?
    I’d say add about 1/2 cup of white chocolate powdered coffee creamer. I didn’t want to put it in the original recipe, but I think each baker can decide if it works for them. ~ MaryJane


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