Warm up with a mug of smooth, creamy gluten free hot chocolate in minutes with this versatile gf hot cocoa mix recipe. Make it instant-style, or simmer it in a pan for some extra thickness.
Either way, it's ready in minutes, with dark chocolate and white chocolate varieties—and a dairy-free option, too!
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Why this is the best gluten free hot chocolate recipe
Super easy to prepare (less than 15 minutes total!), with traditional and white chocolate options, this gluten free hot chocolate can also be made dairy free, vegan, and even sugar-free. Only homemade tastes really smooth and creamy, with rich chocolate flavor!
You can make this gf cocoa mix as rich as you like, too. The dark chocolate variety can be made with or without actual ground or grated chocolate, and with the darkest or lightest cocoa powder you like.
The white hot chocolate variety is sweeter, so only white chocolate fans should make that one. But if you have a white chocolate lover in your life, this is a dream come true for them!
Why you should avoid prepackaged hot chocolate brands
If you’re comparing homemade hot chocolate and white hot chocolate mixes to even gluten free packaged hot cocoa and hot chocolate mixes, you’re in for a treat. The ingredients are, of course, simpler and more wholesome, and the flavor? Well, you just can’t beat it.
These are not complicated mixes, of course, and they’re very easy to put together. More than anything, they’re about the right proportions of ingredients. These are the right proportions.
Is hot chocolate gluten free?
The simplest ingredients that are essential for making hot chocolate, cocoa powder, chocolate, and milk, are all gluten free—but many commercial brands contain gluten-containing fillers, and/or are prepared on shared manufacturing equipment that could cause contamination.
Is Nestle hot chocolate gluten free?
No. According to the company, Nestle hot chocolate mixes may contain wheat ingredients, so they should be avoided on a gluten free diet.
Does Swiss Miss hot chocolate have gluten?
Yes, in the U.S., Swiss Miss brand hot chocolate mixes are considered gluten free. It's made by ConAgra, which practices so-called “truth in labeling” for gluten, meaning that they don't hide gluten on their labels.
Tips for making the best gluten free hot cocoa
These mixes are made by simply combining all the ingredients for either the traditional or white chocolate varieties and storing them in a dark pantry or in the refrigerator for longer storage. When it's time to make drinking gf hot chocolate, you have a couple of choices.
Making the thickest homemade hot cocoa
To make the thickest hot chocolate, it's best to heat the milk and some dry mix together in a small saucepan. Bring them to a boil, then simmer and whisk until the mixture begins to thicken.
For instant gratification, you can either heat the milk separately on the stovetop in a small saucepan or even in a microwave-safe pitcher or other container in the microwave. Then, just whisk into a few tablespoons of dry mix in a mug.
Avoiding lumpy gluten free cocoa
The white hot chocolate is much less likely to clump, since it has no cocoa powder, and cocoa powder tends to resist combining with a liquid. Just whisk vigorously as you slowly add the hot milk to the powder, or whisk constantly if mixing on the stovetop.
To avoid any lumps from the ground chocolate, white or dark, make sure your milk is hot enough to melt chocolate. That's around 180°F/82°C.
Serving gluten free homemade hot chocolate: topping suggestions
You can serve your hot chocolate plain, since it's rich and decadent just as it is. If you're looking to impress, or to treat a favorite person on a cold, snowy day, here are some suggested toppings for a beautiful presentation:
- Homemade or store-bought whipped cream (I leave out the sugar from homemade whipped cream)
- Miniature marshmallows (most brands of marshmallows are gluten free, but make sure!)
- GF sprinkles or nonpareils (again, check labels and call the company if you're not sure of GF status)
- Easy homemade chocolate syrup
- Gluten free brownies, crumbled or cubed and served on top
Storing your gluten free hot cocoa mix
These simple hot cocoa mixes are as shelf-stable as their least shelf-stable ingredient, which is usually the ground chocolate. I store mine in a glass container, sealed well, in the refrigerator and it lasts there for months.
If you expect to use the mix within a couple of weeks, you can store it in a sealed container in a dark pantry. I prefer to store it in glass, rather than plastic, for better moisture control.
Storing mini marshmallows
I don't consider a mug of hot chocolate complete without some miniature marshmallows! I've finally found a way to store marshmallows that prevents them from clumping at all—for months.
Store your marshmallows in the freezer! I place mine in a freezer-safe plastic container with a tight-fitting lid, and they stay as fresh as can be.
Just be sure not to add them to the dry mix, though, or they'll get sticky and even may begin to break down. Store them separately and only take them out of the freezer when you're ready to serve the hot chocolate.
FAQs
Hot chocolate is usually gluten free, but many brands contain or may contain wheat as a thickening agent, so they aren't gluten free. Brands like Swiss Miss, Dunkin Donuts, and Target's brand Good & Gather are safely gluten free. Ghirardelli brand hot chocolate doesn't state it's gluten free on the label, but they practice truth in labeling and don't call out gluten either.
Yes! Pure cocoa powder is gluten free, whether it's Dutch-processed or natural. Just be sure that your cocoa powder is not contaminated with gluten. I like Rodelle brand.
Yes, you can heat the milk in the microwave to make this hot chocolate the “easy” way. Just be the container you place it in is microwave-safe, and much larger than the amount of milk it contains since milk tends to bubble over in the microwave.
I wouldn't make the “thicker” variety of hot chocolate anywhere but the stovetop, since it is much more likely to clump in the microwave. You really need to whisk as it heats!
Popular ingredient substitution suggestions
Dairy free
The traditional, dark chocolate variety of this hot chocolate recipe is easy to make dairy-free, too. Replace the powdered cow's milk with powdered coconut milk, and the liquid cow's milk with your favorite unsweetened nondairy milk. I like almond milk. And be sure your dark chocolate is dairy free, or just leave it out entirely!
The white hot chocolate variety is harder to make dairy-free. The powdered milk can be replaced with coconut milk, but the more mild flavor of the drink means you may taste some coconut flavor from the powdered milk.
The only good, dairy-free white chocolate I've ever tried is the one I've made myself. Try my recipe for vegan white chocolate, if you're feeling adventuresome!
Sugar free
Try replacing the granulated sugar in this recipe with Lankato brand monkfruit granulated sugar alternative. You'll need to make sure the chocolate you process is sugar-free, too. Lilly is a great brand of sugar-free chocolate.
Vegan
The only animal products in this recipe, both varieties, are the milk-based products like powdered milk, milk, and chocolate. If you use the dairy-free suggestions above, you'll have vegan gluten free hot chocolate!
Gluten Free Hot Chocolate Recipe
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
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Gluten Free Hot Chocolate Recipe
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
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
ROSMARIE DINYARI says
SHE TALKS ABOUT RECIPES, BUT ALSO ABOUT LIFE.
I LOVE HER IDEAS
THANK YOU NICOLE
Nicole Hunn says
You’re so kind, Rosmarie!
Kay Edeal says
Why the cornstarch, GF flour, or sweet rice flour.? Usually these ingredients are not eaten unless cooked with a liquid for thickening.
Nicole Hunn says
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.
Sharon Hood McConnell says
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!!!!!!
Nicole Hunn says
That sounds wonderful, Sharon! Thanks for letting us know that it turned out so well. :)
Amanda Marie says
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 says
Try using almond milk or cashew milk.
Nicole Hunn says
It would taste more “watery,” Amanda. If you are sensitive to a lot of dairy milk, just use an unsweetened nondairy milk!
Amanda Marie says
Thanks. I didn’t even think of nondairy milk.
Jennifer S. says
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 says
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! :)
Michelle says
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. says
Ooooo..cinnamon!
Michelle says
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!
Trish Orchard Olsen says
Why the 2 week wait time?
Anneke says
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?
Nicole Hunn says
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!
Lucy says
We are expecting snow this weekend! Treating the family to cookies and hot chocolate…YUM!
Happy New Year, Nicole….HUGS :)
Nicole Hunn says
Already, Lucy? I think we are expecting some snow showers this weekend, but nothing that sticks. ‘Tis the season! :)
Jennifer S. says
We always have snow. Blech!
Julia says
Can’t think of a better recipe for this cold rainy day in AL! Thanks & Happy New Year!
Nicole Hunn says
Happy New Year to you, too, Julia!