Homemade Gluten Free Hot Chocolate Mix
Why settle for boring and bland cocoa when you can enjoy creamy and delicious gluten free hot chocolate? Try these easy recipes to see the difference.
Yield: 2 cups mix
Equipment
- food processor
Ingredients
Dark hot chocolate mix
- ¾ cup (60 g) unsweetened cocoa powder (preferably Dutch-processed)
- ½ cup (48 g) powdered milk
- 2 teaspoons (18 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 2 ounces bittersweet chocolate, at cool room temperature finely grated or pulsed in blender or food processor (optional)
White hot chocolate mix
- ⅓ cup (32 g) powdered milk
- 1 ½ teaspoons (13 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 4 ounces white chocolate, at cool room temperature finely grated or pulsed in blender or food processor
To make hot chocolate
- 3 tablespoons (36 g (27 g for white hot chocolate mix)) dry mix
- 1 cup (8 fluid ounces) milk
- Miniature marshmallows for serving (optional)
Instructions
- To make either mix, combine all 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.
For the easiest hot chocolate.
- Place 2 to 3 tablespoons of either mix in a mug. Heat the milk to about 180°F in a small saucepan or the microwave.
- Stir the hot milk into the mug with the dry mix, whisking constantly until completely combined. Sprinkle with the optional miniature marshmallows and serve immediately.
- This method produces a thinner hot chocolate, but in moments.
For the thickest hot chocolate.
- Place the 3 tablespoons of either mix and 1 cup milk in a small, heavy-bottom saucepan. Whisk to combine well.
- 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 serve immediately.
Notes
Originally published on the blog in 2015. Recipe simplified slightly; video and some photos, most text, new.