Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hot Chocolate

precious831

By precious831
in Coping with Celiac Disease

Recommended Posts

precious831 Contributor
precious831
Posted

Does anyone have a good dairy-soy-gluten-free hot chocolate recipe/mix? Last night I bought this thing called Milk Mixers, it has no dairy but it has soy lecithin. Not sure if I'm reacting to it, I was fine with soy lecithin before. Anyway, it doesn't matter because I don't like the taste at all. It has a metallic aftertaste. I tried it just w/ plain hot water. I also tried it with hemp milk....same thing. Yucky metallic aftertaste.

It's getting colder and I'd really, really, really love some decent hot chocolate! I miss Godiva and Starbucks hot chocolate. The Godiva one is not gluten-free/DF and the SB one they use soy milk if not with real milk.

Thanks!!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

This is the one I make every night. It's super rich and creamy!!!

In a mug, pour a few TBS of boiling water (to help dissolve the cocoa)

Add:

1 heaping TBS cocoa powder

1 TBS agave nectar or honey

Stir well to dissolve the cocoa powder

Add:

Fill the rest of the cup with Silk almond milk (this is the thickest, richest) or SoDelicious Coconut milk

Microwave on high for 2 min, stir and be blissful :)

sb2178 Enthusiast
sb2178
Posted

Ditto that, but double the cocoa powder and decrease the agave. I've used soy, coconut, and hazelnut faux milks. Alkalized (dutch cocoa) is a but smoother.

precious831 Contributor
precious831
Posted
  • Author

This is the one I make every night. It's super rich and creamy!!!

In a mug, pour a few TBS of boiling water (to help dissolve the cocoa)

Add:

1 heaping TBS cocoa powder

1 TBS agave nectar or honey

Stir well to dissolve the cocoa powder

Add:

Fill the rest of the cup with Silk almond milk (this is the thickest, richest) or SoDelicious Coconut milk

Microwave on high for 2 min, stir and be blissful :)

Thank you! What brand of cocoa powder do you buy? I drink almond milk but I get Pacific Foods because it's the only that I know that doesn't use sunflower oil(For the Vit.D). My daughter is allergic to sunflower. Allergic to coconut too.

celiac-mommy Collaborator
celiac-mommy
Posted

Thank you! What brand of cocoa powder do you buy? I drink almond milk but I get Pacific Foods because it's the only that I know that doesn't use sunflower oil(For the Vit.D). My daughter is allergic to sunflower. Allergic to coconut too.

Whatever is cheapest--Nestle, Hershey or Saco. Ghiradelli if I feel like splurging :)

I don't like mine super sweet, so the ratios I listed for mine are great for me, but try it out and see what concentrations work for you. My recipe makes about a 16oz mug worth for about 150 calories!

Skylark Collaborator
Skylark
Posted

This is the one I make every night. It's super rich and creamy!!!

In a mug, pour a few TBS of boiling water (to help dissolve the cocoa)

Add:

1 heaping TBS cocoa powder

1 TBS agave nectar or honey

Stir well to dissolve the cocoa powder

Add:

Fill the rest of the cup with Silk almond milk (this is the thickest, richest) or SoDelicious Coconut milk

Microwave on high for 2 min, stir and be blissful :)

I do this too. I haven't bought hot chocolate mix in ages because it's so much better homemade. Moistening the cocoa powder with a little boiling water is really important. Otherwise it doesn't dissolve smoothly into the milk. You can also melt grated Baker's chocolate in a little boiling water if you have that around. I usually sweeten mine with Splenda. I also tend to use more cocoa powder like sb2178. That's part of why I stopped using mixes. They were too sweet and not nearly enough chocoloate!

precious831 Contributor
precious831
Posted
  • Author

I don't like mine really sweet either, I want it to be more chocolatey. I'll check on the brands listed, hopefully they don't have soy lecithin in them.

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I don't like mine really sweet either, I want it to be more chocolatey. I'll check on the brands listed, hopefully they don't have soy lecithin in them.

Thanks!

I just bought Hershey's Cocoa (natural, unsweetened) and the Ingredients: COCOA! Surprise, huh? I'm not used to reading one-ingredient labels. cool.gif

Skylark Collaborator
Skylark
Posted

I don't like mine really sweet either, I want it to be more chocolatey. I'll check on the brands listed, hopefully they don't have soy lecithin in them.

Thanks!

LOL! No worries. Cocoa powder is what's left of the cocoa beans the cocoa butter is pressed out. Hershey's cocoa powder is a one-ingredient item and all mine says on the label is "cocoa". Unsweetened Baker's chocolate is the same, only they leave quite a bit more cocoa butter in. The cocoa butter makes things with Baker's chocolate taste richer than cocoa powder. You have to take the extra time to grate Baker's chocolate but it makes awfully good hot cocoa. B)

bridgetm Enthusiast
bridgetm
Posted

I'm heading up to the North Shore in two weeks; I think I'll stock up on tins of cocoa powder. I'd rather not call all the mom-and-pop coffee shops up there to check on their brands and dairy-free offerings. Sitting on the rocks watching the waves roll in is awesome, but is much more fun with a hot drink (I quit coffee and have learned to avoid all but herbal teas).

There used to be a small lounge in one of the buildings on campus where they kept a family sized tin of Swiss Miss cocoa powder and a kettle of water. It was one of those "Help yourself but toss us a quarter if you've got it" kind of deals. After walking to class through the snow and slush I would wander in there and leave with a cup of cocoa with an almost equal powder-to-water ratio, with small clumps of undissolved powder on the top. That sounds disgusting any other time but it always got me through that afternoon class. In the spring I was forced to read the label... soy lecithin. That made me kick the habit.

precious831 Contributor
precious831
Posted
  • Author

I just bought Hershey's Cocoa (natural, unsweetened) and the Ingredients: COCOA! Surprise, huh? I'm not used to reading one-ingredient labels. cool.gif

I looked over and over for this the other day and can't find it. Isn't in in square tin can? Nice to know it's got only 1 ingredient. Yay!

precious831 Contributor
precious831
Posted
  • Author

LOL! No worries. Cocoa powder is what's left of the cocoa beans the cocoa butter is pressed out. Hershey's cocoa powder is a one-ingredient item and all mine says on the label is "cocoa". Unsweetened Baker's chocolate is the same, only they leave quite a bit more cocoa butter in. The cocoa butter makes things with Baker's chocolate taste richer than cocoa powder. You have to take the extra time to grate Baker's chocolate but it makes awfully good hot cocoa. B)

What kind/brand of baker's chocolate do you get? I don't mind shaving it if that will make it taste better.

Skylark Collaborator
Skylark
Posted

What kind/brand of baker's chocolate do you get? I don't mind shaving it if that will make it taste better.

Baker's is the brand name. :) For the pure chocolate with no additives, you want the unsweetened chocolate. It's usually in the baking section of the grocery store and the box is brown and orange. Be careful you don't get anything but the unsweetened, because the bittersweet and semi-sweet will probably have soy lecithin.

Juliebove Rising Star
Juliebove
Posted

We use the Vance's Dari Free. Only problem is that it doesn't really mix in super well. But daughter likes it.

sa1937 Community Regular
sa1937
Posted

I looked over and over for this the other day and can't find it. Isn't in in square tin can? Nice to know it's got only 1 ingredient. Yay!

It's actually in a dark brown rectangular can and you can find it in the baking section of most every grocery store. I picked up mine at Wal-Mart.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.