Combine all of the ingredients in a mixing bowl and whisk together until combined.
1 1/2 cups cocoa powder, 1 cup granulated sugar, 1 cup monk fruit sweetener, 1/2 teaspoon salt
Store in an airtight container like a quart-sized mason jar with a lid. It will stay fresh at room temperature for up to 1 year!
When serving, add two tablespoons of cocoa mix to 8 ounces of warmed milk. Stir until no clumps are left with a spoon or handheld frother. Serve immediately (see notes for flavor additions). Top hot cocoa with marshmallows, whipped cream or add a peppermint stick, if desired.
Notes
Prep Tips - This recipe CANNOT be made using water since it's made without powdered milk. Whole milk will give the hot cocoa the creamiest and most delicious end result, but skim, 2% or plant-based milk can be substituted. A handheld frother works best to stir these ingredients together. A spoon works, just have some patience for the ingredients to come together. It may take 1-2 minutes of stirring.Serving Tips - Here are some delicious additions to stir into your hot cocoa: ½ teaspoon vanilla, ¼ teaspoon peppermint extract, cinnamon powder, pumpkin pie spice mix, espresso powder, cayenne/chili powder for a spicy version. We like to add equal parts hot cocoa to coffee for a fun mocha. We bring a Thermos of prepared hot cocoa, a Thermos of coffee, and mugs to make mochas when out hiking or Christmas tree hunting.