Go Dairy Free

Go Dairy Free on pinterest  Go Dairy Free on Google Plus  Go Dairy Free on facebook  Go Dairy Free on twitter  Go Dairy Free rss feed  Go Dairy Free on FeedBurner

Easiest Dairy-Free Hot Chocolate (Vegan, Gluten-Free, Soy-Free)

Posted on by Alisa Fleming in Beverages with 5 Comments
From the humerous and non-dairy blog, No Whey, Mama.  Adapted from a classic Hershey’s recipe.

Ingredients:

  • 2 tablespoons sugar
  • 3 teaspoons to 2 tablespoons cocoa powder, depending on how chocolatey you would like it to be
  • dash salt
  • 1 cup vanilla almond, rice, or soy milk (be sure to check ingredients if you are looking for soy-free)
  • marshmallows or marshmallow creme, optional* (regular or vegan)

Directions:

Mix sugar, cocoa and salt in a large mug. Heat the soy milk in the microwave on high for 90 seconds or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Top with marshmallows or marshmallow creme, if desired. Makes one serving.

*I got the idea for using marshmallow creme from a Diane Mott Davidson novel. It’s a nice whipped cream-type replacement for dairy-free cocoa.

Print Friendly
Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

5 Comments

  1. MeganDecember 12, 2012 at 5:11 amReply

    This looks great! Could I used coconut palm sugar instead of regular sugar?

    • Alisa FlemingDecember 12, 2012 at 6:52 amReplyAuthor

      Megan, you can, but palm sugar doesn’t dissolve quite as easily. I would place it in a spice grinder to make a powder before stirring in and make sure your liquid is nice and hot. Coconut sugar is also less sweet than plain sugar, and has more of a coffee/caramel-y flavor, so you may need to adjust to taste.

  2. morganDecember 22, 2012 at 6:32 amReply

    This is super good! But, instead of regular sugar i used confectioners sugar which is way better!

  3. misskitty914April 15, 2013 at 3:27 pmReply

    Holy Grail of Cocoa:  i adore cocoa so much that i drink it year round, cold in the summer.  so when i became vegan i was distraught that every alternative milk i tried tasted terrible with cocoa.  think of it like painting walls with red paint – it seems like a dark color but in fact, it’s the sheerest and if you don’t use dark primer, it will never look right.  likewise, chocolate seems like an intense flavor but it is easily overwhelmed by anything other than cow’s milk, often leaving behind an aftertaste of rope (despite so many recommendations of adding cinnamon/cayenne) or too watery.

    finally, in desperation, i tried the very last alternative milk on the market, Pacific Brand’s non-dairy OAT milk.  cocoa nirvana at last:  it’s creamy enough, doesn’t compete with the taste of cocoa and leaves no aftertaste.  i sweeten mine with a PINCH of organic stevia (man, that stuff is potent!).  NOW try all those vegan cocoa recipes!

    if you just adore soy milk or some other variety, add all the cocoa to it that you want.  but if what you want is the pure, unadulterated cocoa, Oat Milk is your ticket to enjoying a true cup of cocoa sans dairy.

Leave a reply

Your email address will not be published. Required fields are marked *

*