Homemade Hot Chocolate Master Mix
In our family we love the convenience that instant hot chocolate mix brings to cold, snowy afternoons, particularly after shoveling several inches (or feet!) of snow. However we’re allergic to milk. This recipe was […]
In our family we love the convenience that instant hot chocolate mix brings to cold, snowy afternoons, particularly after shoveling several inches (or feet!) of snow. However we’re allergic to milk. This recipe was developed to provide the same ease of commercially available mixes, while allowing us to use dairy free milk alternative powder. If you do not have a dairy allergy, you may use regular powdered milk, and it will still be wonderful. My version calls for mini marshmallows, but if you have an egg allergy or cannot locate either mini marshmallows or freeze dried mini marshmallows, by all means feel free to omit them.
3 c non dairy milk powder (we used Vance’s Dari Free) or nonfat powdered milk
2 c powdered sugar (Better Batter corn free powdered sugar, coming soon!)
1 c Dutch cocoa (the flavor cocoa you use will affect the flavor of the mix – for “Oreo” hot chocolate use black cocoa!)
2 Tbsp (about 1 oz or 28.3 g) Better Batter Gluten Free Flour
1 tsp salt
1 bag mini marshmallows or 1 bag freeze dried mini marshmallows (we find these at the Amish bulk store, but you can order online)
Mix all ingredients together thoroughly and store in an airtight container.
To use, measure 1/3-1/2 c hot cocoa mix into mug. Fill with hot water and stir. Serve!