4ounceswhite chocolate, at cool room temperaturefinely grated or pulsed in blender or food processor
To make hot chocolate
3tablespoons(36g (27 g for white hot chocolate mix))dry mix
Miniature marshmallowsfor serving (optional)
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.
Originally published on the blog in 2015. Recipe simplified slightly; video and some photos, most text, new.
Homemade Gluten Free Hot Chocolate Mix [White Chocolate & Dairy Free Options] from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/d-y-friday-homemade-hot-chocolate-mix/