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Hot Chocolate

isiskingdom

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isiskingdom Contributor
isiskingdom
Posted

I am craving hot chocolate but can not find gluten-free and dariy free hot chocolate. Does someone know where I can get some?or make some? It also needs to be Soy Free. Also are marshmallow safe?

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gdobson Explorer
gdobson
Posted

I blend together Ghiradelli cocoa and sugar and add to warm milk or water for smooth and safe hot cocoa. Those premade mixes have so many ingredients, they make me nervous. Kraft marshmallows are gluten-free. I don't know about soy, though.

dlp252 Apprentice
dlp252
Posted

I'm currently experimenting with coconut milk. I buy pure unsweetened cocoa powder and add a little bit of agave nectar and some coconut milk. I haven't quite got it perfected yet though, but it's promising. If you can do sugar, that might make it easier to get right, lol. I shouldn't even be using agave. :(

NoSugarShell Explorer
NoSugarShell
Posted

Please, please someone give us some ideas...lol. I am dying for a soy, dairy, gluten-free hot chocolate. I would love to try the coconut milk hot chocolate.

dlp252 Apprentice
dlp252
Posted

well, it's not bad, lol. I just had some...made quickly in the microwave. I took a heaping spoonful of the cocoa powder, added a little water (just a little) to make a rue (sp??), added some agave nectar, then boiled some water and coconut milk in the microwave...when that was done mixed it in slowly to the cocoa powder rue. Still gonna take some experimenting to get the ratios right. This wasn't bad, but still needs work. May also try it on the stove...when I have some energy, lol.

tarnalberry Community Regular
tarnalberry
Posted

using cocoa powder will meet your needs - no milk, and no soy in the powder. the slurry is definitely the way to go, and you can also use any other milk alternative you find (almond is one I like). I generally add the agave, to taste, afterwards - if often takes a lot of adjusting, as sometimes I use more cocoa than others, depending on how strong I want it.

isiskingdom Contributor
isiskingdom
Posted
  • Author
using cocoa powder will meet your needs - no milk, and no soy in the powder. the slurry is definitely the way to go, and you can also use any other milk alternative you find (almond is one I like). I generally add the agave, to taste, afterwards - if often takes a lot of adjusting, as sometimes I use more cocoa than others, depending on how strong I want it.

Ok so I could just use cocoa powder and water and maybe some sugar? What is agave?

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tarnalberry Community Regular
tarnalberry
Posted
Ok so I could just use cocoa powder and water and maybe some sugar? What is agave?

agave nectar is similar to honey, and comes from the agave plant. it affects blood sugar to a lesser degree than cane sugar, while tasting as sweet. but honey, sugar, stevia... any sweetener can work, though honey or agave will give you a slightly 'thicker' texture.

Pyro Enthusiast
Pyro
Posted

How about some almond milk?

Almond milk, cocoa powder, and maybe something to thicken it. Possibly folded egg whites if that doesn't gross you out or cause you problems. Or maybe coconut milk could help thicken it up, but I wouldn't base it off of that. That stuff can be really nasty.

lonewolf Collaborator
lonewolf
Posted

We use chocolate flavored Almond Breeze, heat it up and add a few drops of peppermint extract. All my kids love it - and only one of them is dairy free! The Almond Breeze does have soy lecithin in it, but it doesn't bother me at all and I am soy sensitive.

celiacgirls Apprentice
celiacgirls
Posted

We use DariFree powdered milk instead of regular powdered milk in a recipe for hot chocolate mix. My kids love it. Kraft Jet Puffed marshmallows are gluten-free/CF/SF.

Juliebove Rising Star
Juliebove
Posted

Get a can of Vance's Dari Free. Daughter loves it! They make chocolate.

Open Original Shared Link

You may have to order it online. I also use the plain. It subs well for recipes calling for powered milk, or you can mix it up for a drink.

confusedks Enthusiast
confusedks
Posted

You could do hemp milk as your milk (it's gluten-free, df, sf) and just add cocoa powder. it shouldn't need any sweetener because the hemp milk is pretty sweet...unless you're making it for kids... ;)

Kassandra

jerseyangel Proficient
jerseyangel
Posted

My favorite hot chocolate--mix a generous teaspoon of pure cocoa powder (I use Nestles) and the same amount of sugar in the raw in the bottom of a mug. Add Pacific Vanilla Almond Milk and stir. Microwave for 1 1/2 - 2 minutes and stir again. Add Kraft mini marshmallows if you want....Delicious! :D

JNBunnie1 Community Regular
JNBunnie1
Posted
My favorite hot chocolate--mix a generous teaspoon of pure cocoa powder (I use Nestles) and the same amount of sugar in the raw in the bottom of a mug. Add Pacific Vanilla Almond Milk and stir. Microwave for 1 1/2 - 2 minutes and stir again. Add Kraft mini marshmallows if you want....Delicious! :D

somebody in "Coping With" said they reacted to Pacific, might wanna check that out.

lpellegr Collaborator
lpellegr
Posted

Easy microwave hot chocolate, use any milk or sweetening you desire. The trick is to start with 2t of cocoa powder, 2T or to taste of sugar (your favorite substitute here), and a few spoonfuls of water. Mix, microwave for 30 seconds or so. Stir to make a chocolate syrup with everything dry already dissolved. Fill cup with white liquid of choice and microwave until hot enough.

jmd3 Contributor
jmd3
Posted
You could do hemp milk as your milk (it's gluten-free, df, sf) and just add cocoa powder. it shouldn't need any sweetener because the hemp milk is pretty sweet...unless you're making it for kids... ;)

Kassandra

There is also a chocolate hemp milk too - that could be warmed for hot cocoa

jmd3 Contributor
jmd3
Posted
I'm currently experimenting with coconut milk. I buy pure unsweetened cocoa powder and add a little bit of agave nectar and some coconut milk. I haven't quite got it perfected yet though, but it's promising. If you can do sugar, that might make it easier to get right, lol. I shouldn't even be using agave. :(

Just curious why you say you shouldn't be using agave? I am pretty sure it is safe for celiacs. Do you use the raw agave? It is more easily digestible than other sweeteners.

Ginsou Explorer
Ginsou
Posted

I also use Vance's Dari Free to make cocoa/hot chocolate. This product is not available in too many places.....I order it online. Better Than Milk Rice powder also works well.

Try this recipe: Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted
somebody in "Coping With" said they reacted to Pacific, might wanna check that out.

I've been using Pacific for over 2 years and have never had a problem. One thing I've learned, though, is that anyone can react to just about anything. We all have to find out what works for us through trial and error.

jmd3 Contributor
jmd3
Posted
I also use Vance's Dari Free to make cocoa/hot chocolate. This product is not available in too many places.....I order it online. Better Than Milk Rice powder also works well.

Try this recipe: Open Original Shared Link

What ingredients are in Vance's? Is there high fructose corn syrup, or any corn syrup? My system can't function with that? Marshmallows are mostly high fructose corn syrup :( - But I am looking for something for my little girl to drink - she is wanting hot cocoa pretty badly.

Ginsou Explorer
Ginsou
Posted

Vance's is gluten,casein,fat,soy,rice,msg,protein,cholesterol free. It is made from potatoes.

The ingredients are: Maltodextrin (from potatoes), natural flavors (no msg),crystalline fructose, calcium carbonate, colored with titanium dioxide (an inert mineral),carrageenan,Dicalcium phosphate, salt, tricalcium phosphate, potassium citrate, lactic acid,ascorbic acid (vitamin c) dl alpha tocopheryl acetate (vitamin e) vitamin A palmitate, Niacinamide (vitamin B3), calcium pantothenate, Vitamin D3, Pyridoxine Hydrochloride (Vitamin B6), riboflavin (vitamin B2),Vitamin K1, Thiamin Mononitrate (vitamin B1),Cyanocobalamin (vitaminB12), Biotin.

Phew, a lot of ingredients, but as you can see, they are vitamins. Don't know if the crystalline fructose would cause a problem with you.

I have vanilla almond milk on hand, tonight I'm going to try that in place of milk.

dlp252 Apprentice
dlp252
Posted
Just curious why you say you shouldn't be using agave? I am pretty sure it is safe for celiacs. Do you use the raw agave? It is more easily digestible than other sweeteners.

Just because I have ongoing problems with intestinal dybiosis, candida and bacteria/yeast. I really need to keep the sugars (of all kinds) down.

Gentleheart Enthusiast
Gentleheart
Posted
well, it's not bad, lol. I just had some...made quickly in the microwave. I took a heaping spoonful of the cocoa powder, added a little water (just a little) to make a rue (sp??), added some agave nectar, then boiled some water and coconut milk in the microwave...when that was done mixed it in slowly to the cocoa powder rue. Still gonna take some experimenting to get the ratios right. This wasn't bad, but still needs work. May also try it on the stove...when I have some energy, lol.

I've been making cocoa with cocoa powder, coconut milk and agave syrup for a couple of years now. I found that if you add a dash of sea salt, it opens up the flavor considerably and brings it closer to the real thing. Before I did that, it always seemed to be missing something. It makes a really thick cocoa, but if the thickness bothers you, just add a little water. I tried a speck of scraped vanilla bean and it was a nice addition as well. I always put all the ingredients in the blender for a quick spin first before transferring it to a saucepan. It assures smoothness.

dlp252 Apprentice
dlp252
Posted
I've been making cocoa with cocoa powder, coconut milk and agave syrup for a couple of years now. I found that if you add a dash of sea salt, it opens up the flavor considerably and brings it closer to the real thing. Before I did that, it always seemed to be missing something. It makes a really thick cocoa, but if the thickness bothers you, just add a little water. I tried a speck of scraped vanilla bean and it was a nice addition as well. I always put all the ingredients in the blender for a quick spin first before transferring it to a saucepan. It assures smoothness.

Actually, I've tried the salt thing before and you're right, I think that's what's missing! I'd completely forgotten about it, lol.

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