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D.I.Y. Friday: Homemade Hot Chocolate Mix

D.I.Y. Friday: Homemade Hot Chocolate Mix

Homemade Gluten Free Hot Chocolate Mix and White Hot Chocolate Mix

Happy 2015! Let’s ring in this first post of the New Year with a return to our D.I.Y. Friday blog series, okay? Okay!! In case you’re new, this is our Friday blog series in which we D.I.Y. a basic (sometimes naturally gluten free) recipe (like these for homemade hot chocolate mix and white hot chocolate mix) or other ingredient that you otherwise might be inclined to buy. It’ll save you money (cha-ching!) and it’ll almost always be more delicious than its store-bought, packaged counterpart. Hey, maybe it’s your New Year’s Resolution to eat fewer packaged foods?! (Not for nothing but my next cookbook, Gluten Free Classic Snacks, will have a copycat recipe for every brand-name packaged snack under the sun, so get ready for that very soon!)

Homemade Gluten Free Hot Chocolate Mix

These are not complicated mixes, of course, but and they’re very easy to put together. More than anything, they’re about the right proportions of ingredients. These … are the right proportions.

Homemade Gluten Free White Hot Chocolate MIx

If you’re comparing the homemade hot chocolate mix and white hot chocolate mix to, say, Swiss Miss (which in the U.S. is gluten free), you’re in for a treat. The ingredient are, of course, simpler and more wholesome, and the flavor? Well, you just can’t beat it.

Homemade Gluten Free Hot Chocolate Mix and White Hot Chocolate MixSo curl up with a good book and pour yourself a cup of hot chocolate. Let’s ring in 2015 … nice and easy.

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Prep time: Cook time: Yield: About 2 cups mix per recipe

Ingredients

Hot Chocolate Mix
3/4 cup (60 g) unsweetened cocoa powder (preferably Dutch-processed)

1/2 cup (48 g) nonfat dry milk, ground into a finer powder (can try substituting blanched almond flour)

2 teaspoons (18 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

2 ounces bittersweet chocolate, finely grated (optional)

Miniature gluten free marshmallows, for serving (optional) (Campfire and Kraft brands in the U.S. are gluten free)

White Hot Chocolate Mix
4 ounces white chocolate, finely grated

1/3 cup (32 g) nonfat dry milk, ground into a finer powder (can try substituting blanched almond flour)

1 1/2 teaspoons (13 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)

1/2 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

Miniature gluten free marshmallows, for serving (optional) (Campfire and Kraft brands in the U.S. are gluten free)

For Making Hot Chocolate or White Hot Chocolate
3 tablespoons (36 grams for hot chocolate; 27 grams for white hot chocolate) dry mix

1 cup (8 fluid ounces) milk of choice

Directions

  • To make either Mix, combine all of the ingredients for that mix, except for the miniature marshmallows, in a large bowl and whisk to combine. Transfer each separately to a 16-ounce container with a lid, and cover until ready to use. Store sealed at cool room temperature (a dark pantry works well) for up to 2 weeks until ready to use. For longer storage, store in the freezer.

  • To make Hot Chocolate from either mix,* place the 3 tablespoons hot chocolate mix or white hot chocolate mix and 1 cup milk in a small, heavy-bottom saucepan and whisk to combine. Place over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to medium and continue to simmer gently, stirring occasionally, until the mixture just begins to thicken. Pour into a mug, sprinkle with the optional miniature marshmallows and enjoy immediately.

  • *Alternative Method for Making Hot Chocolate: Place the 3 tablespoons dry hot chocolate mix of either kind in a mug. Bring the milk alone to a boil over medium heat to a gentle simmer over medium heat, then pour the hot milk over the 3 tablespoons dry mix in the mug, and mix to combine well. sprinkle with the optional miniature marshmallows and enjoy immediately. This method will yield a thinner result, but it’s a bit quicker and easier.

  • Hot chocolate mixes inspired by Gale Gand’s White Chocolate Hot Cocoa Recipe.

With love,
Nicole

 

P.S. Have you preordered Gluten Free Classic Snacks yet? Preorders should arrive in late March this year (it does suddenly seem very close, since it’s 2015, doesn’t it??)!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • Julia

    Can’t think of a better recipe for this cold rainy day in AL! Thanks & Happy New Year!

  • Lucy

    We are expecting snow this weekend! Treating the family to cookies and hot chocolate…YUM!
    Happy New Year, Nicole….HUGS :)

    • Already, Lucy? I think we are expecting some snow showers this weekend, but nothing that sticks. ‘Tis the season! :)

      • Jennifer S.

        We always have snow. Blech!

  • Trish Orchard Olsen

    Why the 2 week wait time?

    • Anneke

      I think Nicole means it will keep for two weeks, not that you have to wait two weeks. I had to think about that, too, but she then says put in the freezer to store longer. Make sense?

      • Thanks, Anneke! Trish, I reread it and see how that was confusing. It should read “up to 2 weeks,” not “at least 2 weeks.” It’s fixed now. Sorry about the confusion!

  • Michelle

    What a good idea! Good hot chcolate mix can be so expensive, and I don’t care for Swiss Miss etc. I might even play with this a little and add cinnamon or a little espresso powder. Thanks so much!

    • Jennifer S.

      Ooooo..cinnamon!

      • Michelle

        I made a double batch of this today, and it is delicious! I did add some cinnamon and used Dutch process cocoa powder. I made a cup for myself with about 1/4 c. milk and the 3/4 c. coffee- YUM! Thank you!

  • Jennifer S.

    Of course I preordered! And march is virtually here, January is almost over practically. Lol.

    This looks really awesome! I’m glad we can freeze it. I’m also going to use it for white chocolate ‘at home’ mochas.

    Do you have a taco spice blend you like?

    • kittywitty

      Hey Jennifer, I have a taco seasoning blend that I really like! For one lb. of ground beef: 1 T chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/2 tsp. paprika, 1-1/2 tsp. cumin, 1 tsp. salt, 1 tsp. black pepper. My kids like it because it tastes like the packet seasoning mix you buy in the store. This would be a great one for Nicole to do for DIY Friday, too! :)

  • Would this work just as well with water instead of milk? I’m not supposed to have lot of milk so I usually make my dry mix with hot water.
    Either way, I’m sure this will be better than Swiss Miss. :-)
    Thanks for sharing!

    • Sharon Hood McConnell

      Try using almond milk or cashew milk.

    • It would taste more “watery,” Amanda. If you are sensitive to a lot of dairy milk, just use an unsweetened nondairy milk!

      • Thanks. I didn’t even think of nondairy milk.

  • Sharon Hood McConnell

    I just made this but made a totally dairy free version! I used a dairy free coconut milk powder and diary free chocolate chips. I mixed all of the ingredients in my Nutribullet and it made a fine powder. Mixed it up as directed with cashew milk and put a dollop of So Delicious Cocowhip on top. It was pure heaven!!!!!!

    • That sounds wonderful, Sharon! Thanks for letting us know that it turned out so well. :)

  • Kay Edeal

    Why the cornstarch, GF flour, or sweet rice flour.? Usually these ingredients are not eaten unless cooked with a liquid for thickening.

    • Kay, they are there, as in all hot chocolate mixes, for thickening. They are simmered with the milk. Please read the recipe for a full description.

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