Who doesn’t love a good cup of hot cocoa? I know I do. I usually make my own hot chocolate and hot cocoa, but many folks find my blog because of this post about Swiss Miss ingredients. Go figure! So I thought I’d provide a bit more information that what was originally here.
If you are a fan of hot chocolate, you might really like my Hot Chocolate Custard.
For ease of browsing, here are all of my beverages. Thanks for stopping by!
Swiss Miss Ingredients
The following is the list of ingredients in a 1 oz, individual package of Swiss Miss Milk Chocolate Flavor Hot Cocoa Mix (found here): Ingredients: sugar, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor, carrageenan. Contains milk. (They’re not trying to be funny with that last one).
- Modified whey? Um, sure.
- Cocoa? Fine.
- Hydrogenated coconut oil?! Huh? What is this, Cool Whip?
- Nonfat milk. ‘kay.
- Calcium carbonate? This stuff is why the package proudly proclaims “Contains as much calcium as a glass of milk!” It’s ground up shells. Yum.
- Less than 2% of: salt. Fine.
- Dipotassium phosphate? Our friends at Wikipedia say this stuff “is a highly water-soluble salt which is often used as a fertilizer, food additive and buffering agent. It is a common source of phosphorus and potassium.” As a bonus, it’s supposed to help w/headaches. “It is generally recognized as safe.” GRAS, in FDA-speak. Gee, now I feel better.
- Mono- and diglycerides? These guys are emulsifiers that hold the hydrogenated fat together with the water you’re about to pour into this stuff. Thank goodness for that!
- Artificial flavor? Mysterious, n’est-ce pas?
- Carrageenan. This is a thickener. Made from seaweed. A Twitter friend says her daughter is allergic and it made her mouth get all red. Great.
While there is nothing really inherently bad about any of these ingredients, it is very easy to make your own hot cocoa and/or hot chocolate.
Even though Swiss Miss can be an occasional nostalgic treat, please most of the time, make your own hot chocolate or hot cocoa. It won’t take you much longer than the boxed stuff, and you’ll know what’s in it.
What is the Shelf Life of Swiss Miss?
Lots of folks want to know if Swiss Miss goes bad. Given that ingredient list, I’m inclined to think no, except if a pack of it were to be opened and moisture got in.
But I did some digging around and it turns out that unopened packets of Swiss Miss (flavors unspecified, but I am guessing it is roughly the same for all flavors) are good from 6-12 months from purchase date. (Source: EatbyDate.com)
What Swiss Miss Flavors Are Available?
I am a proponent of making your own hot chocolate from scratch, but if you are a super fan of the boxed mix, and it can be a nostalgic treat, read on about the flavors available with some affiliate links for purchasing or learning more.
As of 2019, there are several lines of Swiss Miss Hot Cocoa Mixes.
Swiss Miss Classic
The “Classic” Line contains most of the ingredients I listed above in different combinations/proportions.
Note: All Swiss Miss with Marshmallow Varieties are not vegan OR vegetarian due to the inclusion of gelatin, an animal product, in the marshmallows.
Also Note: Swiss Miss Marshmallow Lovers Hot Cocoa Mix contains 2 forms of artificial sweetener in addition to the natural sweeteners sugar and corn syrup, Acesulfame Potassium and Sucralose.
Swiss Miss Simply Cocoa
Don’t get your hopes up about Simply Cocoa being vegan. It would sound by the name that it is, but both versions, Milk Chocolate and Dark Chocolate, contain nonfat milk as one of the five ingredients in the product.
If I had to choose between the two lines, Classic or Simply Cocoa, I’d absolutely go for the Simply Cocoa for its much shorter ingredient list (sugar, cocoa, nonfat milk, salt, natural flavors).
Swiss Miss Sensible Sweets
Don’t confuse No Sugar Added with Unsweetened. All the Sensible Sweets flavors contain both Acesulfame Potassium and Sucralose. Note that, in order for it to hit the advertised 25 calories per serving, you must use hot water rather than hot milk to make the “Light Hot Cocoa.”
Swiss Miss Indulgent Collection
The Indulgent Collection gives you two choices for a more decadent cup of hot cocoa–a little richer, a little thicker. The body is most likely provided by carageenan, which is an ingredient in many of the Swiss Miss formulations.
Note that Caramel Delight Cocoa contains both Acesulfame Potassium and Sucralose in addition to sugar.
Where Can I Buy Dehydrated Marshmallows Like in Hot Cocoa Mix?
Happily, these little guys are easy to find! Keep in mind, this brand is not vegan because it contains gelatin. But put ’em in your hot cocoa, or add them to your cereal!
Is Swiss Miss Vegan?
Swiss Miss contains both whey powder and nonfat milk powder, so while it is vegetarian, it is not vegan. If you do need a vegan alternative to Swiss Miss, here are some choices for you. If you do not like to make your hot cocoa with water, use your favorite non-dairy milk such as coconut, soy, oat, etc:
Can I Get Vegan Marshmallows for Hot Chocolate?
You can! I couldn’t find dehydrated ones for you, but you can float these vegan beauties in your hot cocoa and never even miss your Swiss Miss!
Is Swiss Miss Hot Cocoa Mix Non-Dairy?
You might think that, because you can make Swiss Miss with hot water rather than hot milk that it might be non-dairy, but it is not, and for the same two ingredients that make it unsuitable for vegans: whey powder, and nonfat milk powder.
How to Make “Copycat” Swiss Miss Hot Cocoa
Whisk some cocoa powder together with sugar (1 part cocoa powder to 2 parts sugar, or to taste). Whisk this into whole milk or half and half (hey, it’s a treat) with a pinch of salt and a splash of vanilla. Allow 1/4 cup of mix for each 8 oz. of dairy. Heat until steamy and delightful.
How to Make Homemade Hot Chocolate
Grate some semi-sweet chocolate into some hot whole milk or half and half. Stop when it’s as chocolatey as you like it. Add a wee splash of vanilla and a pinch of salt. Add some whipped cream for fun, if you want.
Here’s another idea: Orange Hot Chocolate (the hot chocolate will be flavored by whatever flavor chocolate you use). Two ingredients, plus salt. 5 minutes. Perfect.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
More Hot Cocoa and Hot Chocolate Recipes
If you would prefer to make your own hot chocolate or hot cocoa, here are some more recipes to get you started.
- Hot Chocolate Drinking Custard
- Thick and Creamy Slow Cooker Hot Chocolate
- Homemade White Hot Chocolate
- Red Wine Hot Chocolate (Vegan)
- Peanut Butter Hot Chocolate
- Vegan Molasses Hot Cocoa
With so many ways to make hot chocolate and hot cocoa, I hope you’ll decide to leave the boxed stuff behind or only enjoy it for an occasional nostalgic treat. And stick with the Simply Cocoa version to minimize the ingredients.
I hope you’ve found this post helpful. Thanks for spending some time here today.
Take care, and have a lovely day.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!