By Katie Mae Stanley of Nourishing Simplicity
Rich cocoa mingling with creamy coconut and tangy raspberries.
Cold winter days were made for hot cocoa. It’s the time of year that is perfect for warming yourself by the fire and wrapping your hands around a steaming mug of cocoa.
You love hot cocoa, you savor the simple art of heating the milk on your stove in your favourite stainless steel pot and mixing your cocoa and sweetener together and whisking it into the milk.
But some days, you just can’t. You may be having a busy day. Or maybe you are just.too.tired.
Instant cocoa mixes from the store are tempting for those days when you aren’t going to be able to make a cup from scratch. Unfortunately, the ingredients are generally not nourishing. If you need it to be dairy-free, you are going to be hard pressed to find one.
Did you know that you can make your own dairy-free mix in 5 minutes?
Coconut milk powder is my go to for making instant hot cocoa. It is dairy-free and full of nutrients.
A basic mix is always nice to have on hand but sometimes you want something a little different. Raspberry and chocolate have long been a favourite combination of mine, second only to peppermint. I have enjoyed many cups of raspberry Earl Grey hot cocoa over the years.
This instant raspberry hot cocoa mix only has five ingredients, coconut milk powder, cocoa powder, unrefined sugar, freeze dried raspberries, and unrefined salt. It is perfect for those days when you need an easy to prepare cup of hot cocoa! If you prefer you can use powdered cow or goat milk.
Ingredients Needed:
Instant raspberry hot cocoa mix is also a perfect gift when paired with a cute mug!
Instant Raspberry Hot Cocoa Mix
- 2 cup freeze dried raspberries
- 1 cup coconut milk powder
- 1 cup powdered cocoa (Fair trade and organic, preferred)
- 3/4 cup unrefined sugar
- 1/8 tsp unrefined salt
Directions:
1: Place all the ingredients in a blender. Blend on high for about one minute or until the raspberries are completely powdered.
2: Sift the mix into a bowl using a sifter or a fine mesh strainer to remove the raspberry seeds.
3: Store in a glass jar for up to a year.
Mix 1 to 3 TBS of cocoa mix with 8 ounces of hot water depending on the desired strength of the cocoa. Stir until smooth. Top with coconut milk whipped cream if desired.

- 2 cup freeze dried raspberries
- 1 cup coconut milk powder
- 1 cup powdered cocoa
- ¾ cup unrefined sugar
- ⅛ tsp unrefined salt
- Place all the ingredients in a blender. Blend on high for about one minute or until the raspberries are completely powdered.
- Sift the mix into a bowl using a sifter or a fine mesh strainer to remove the raspberry seeds.
- Store in a glass jar for up to a year.
- Mix 1 to 3 TBS of cocoa mix with 8 ounces of hot water depending on the desired strength of the cocoa. Stir until smooth. Top with coconut milk whipped cream if desired.
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Latest posts by Katie Mae (see all)
- Instant Raspberry Hot Cocoa Mix (Dairy-free) - January 9, 2017
- Pumpkin Spice Hot Cocoa - October 14, 2016
- Thai Chicken Fried Rice - July 20, 2016
This is the coolest idea ever.
Thank you Natalia! I need to make more, I gave the last of mine away! 🙁
rasberry with cocoa, new to me, will try for sure
keep up the good work