Who doesn’t love hot cocoa? It’s sweet, chocolaty, warm and perfect with marshmallows. My kids are always asking for me to make a mug of this delicious concoction after school. There aren’t any suitable allergen free mixes on the market, and warming Chocolate Soy Milk doesn’t do it for me. I want something as close to the real deal as possible.
When I used to work in the city, I loved to visit Ghirardelli’s Chocolate Shoppe for a tall mug of hot cocoa to go. Over the years, I’ve turned to this easy do-it-yourself hot cocoa mix because it reminds me so much of that decadent hotÂ cocoa I used to enjoy. There’s nothing better than warm chocolate to soothe the soul, especially onÂ a chilly fall day. All you need isÂ soy milk, Hersey’s cocoa powder andÂ a little sugar. Oh, and a mere five minutes on the stove top. The best part? The aroma of simmering chocolate on the stove top can’t be beat.
Upcoming Event alert: If you are in the Austin, Texas area be sure to sign up for a holiday baking class with me at the Whole Foods Culinary School on Saturday, Nov. 14th. I’ll be hanging around afterward to sign books and talk about my favorite allergen free baking tips. Hope to see you there! Happy Baking everyone!
DAIRY FREE HOT COCOA
Yield: 4 servings
1/3 c. unsweetened cocoa powder (I use Hersey’s)
1/3 c. granulated sugar
1/2 c. water
3 1/4 c. plain soy or rice milk
Allergen free marshmallows, for topping, if desired (I use Kraft Jet Puffed Marshmallows)
In a medium saucepan combine cocoa powder and granulated sugar with wire whisk. Add water and heat mixture over medium high heat until it comes to a boil, stirring constantly. Slowly whisk in soy milk and reduce heat. Simmer five minutes and serve in fun mugs with allergen free marshmallows.