One-Burner Camp Hot Cocoa from Scratch with Cocoa Powder, Sugar and Milk
Whisk cocoa powder, sugar and a splash of water into a paste in a pot over a medium-low camp stove flame, then whisk in cold milk. Heat gently for 5 to 6 minutes until steaming, but not boiling. Total time is about 10 minutes for 4 mugs.
Real hot cocoa takes three ingredients and one pot. No packets and no powdery lumps floating on top. You make a quick cocoa paste first, so everything dissolves, then add the milk.
It's a good drink for a cold morning or after a late campfire. Keep the heat low and stir often, and the milk won't scorch on the bottom of the pot.
One-Burner Camp Hot Cocoa from Scratch with Cocoa Powder, Sugar and Milk
- Prep
- 3 min
- Cook
- 7 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
Gear you'll need
- 2-quart saucepan
- Small whisk or fork
- Camp stove
- Measuring cups
- 4 mugs
- Ladle or heatproof pitcher
Steps
-
Mix the dry goods
Add the cocoa powder, sugar and salt to a 2-quart pot. Stir them together with a whisk or fork to break up any cocoa clumps.
-
Make the paste
Pour in the water and set the pot over a medium-low flame. Whisk for about 1 minute until it turns into a thick, smooth, glossy paste.
-
Add the milk
Pour in the cold milk a little at a time, whisking as you go. Adding it slowly keeps the paste from clumping.
-
Heat it gently
Warm the cocoa for 5 to 6 minutes, whisking often and scraping the bottom of the pot. Stop when steam rises and small bubbles form at the edges. Don't let it boil.
-
Whisk and serve
Give it one last hard whisk to bring up some foam. Pour into 4 mugs and let it cool a minute before sipping.
Trail Notes
Mix the cocoa, sugar and salt in a jar at home. Use 1/4 cup cocoa and 1/4 cup sugar per 4 cups of milk, shake well, and the dry mix keeps for weeks.
Keep the milk at 40°F or below until you heat it. Don't let leftover milk sit out for more than 2 hours, or 1 hour if it's over 90°F.
Use shelf-stable boxed milk in the same amount. It stays safe in the pack until you open it, and you should use it within a few days after opening.
Wipe the pot with a paper towel before washing it. Strain the dishwater and scatter it at least 200 feet from water, then pack out any cocoa bits.
Campers ask
How do you make hot chocolate at a campsite without lumps?
Whisk the cocoa powder, sugar and a little water into a paste over low heat before adding any milk. Then pour the milk in slowly while you whisk.
Can you make camp hot cocoa over a campfire?
Yes, set the pot on a grate over low coals, not over open flames. Stir often because milk scorches fast on uneven heat.
How do you keep milk from scorching when heating it outdoors?
Use medium-low heat, whisk often and scrape the bottom of the pot. Take it off the heat as soon as it steams and small bubbles form at the edges.
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