Homemade Hot Chocolate Mix (Gluten Free)
Isn’t it amazing how much of a difference can one single week make? Till last Monday there were popsicles in my freezer and today I am thinking about warm and cozy beverages which are like food for soul during chilly weather. This weekend we took a day off and went to a hilly place for just a day, literally 24 hours and the weather difference was striking. It was cloudy throughout the way which made this three hour drive quite pleasant and the scenery there was breathtaking! Cool breeze, lush green land, tall and shady pine trees, scattered lights brightening the whole valley at night…. It felt oh-so good. The next morning, while having breakfast outside, it started to drizzle… First fall shower 🙂 and it changed the cooking mode when I reached home.
Chocolate milk is a family favorite all year round, only its temperature changes according to the calendar. Most of the time I have this Homemade Chocolate Syrup and Caramel sauce in the refrigerator which work perfect with hot and cold beverages. Sometimes I buy those malt drinks during winter which isn’t gluten free. Although my daughter doesn’t complaint when her siblings are having things that she can not have being celiac but may be there is this motherly instinct in all of us to see each kid having more or less the same thing. I saw this recipe of hot chocolate mix a while ago on Serious Eats and I wrote it down, knowing it would be useful when the weather changes.
This is such an easy thing to do with all common pantry items (if you are into baking and stuff) mixed together and stored for everyday convenience. Both dark cooking chocolate and white cooking chocolate are used in this blend. Dark chocolate is the base with cocoa powder and white chocolate add richness, sweetness and makes it a little different from a regular hot chocolate mix. There is a touch of coffee too which is there to give depth to the color and flavor and is certainly not competing for the limelight. I added a tsp of corn flour (totally optional) for a wee bit thickness.
Again, I would stress on quality ingredients. Having good quality ingredients is the key to nail every recipe every time. Taste, aroma, richness and satisfaction… all is dependent on this one factor of buying and using good quality chocolate and once the mix tastes exceptionally good on its own, you don’t need extra help from marshmallows and chocolate syrup. Do remember to check the expiry dates on chocolate boxes because this mix can be stored in a cool dry place throughout the winter season if the expiry dates allow it.
Here is how it work. Grate both chocolates and place in a processor. Add brown sugar, cocoa powder, corn flour (optional), coffee and salt. Pulse everything together till chocolates are well mixed. TADA! It is ready. Add two tablespoon of this chocolatey goodness to 250 ml milk and warm it up. Done and done. Add a couple of drops of vanilla extract to the milk to make it even more decadent. While corn flour is optional, I would suggest strongly not to skip coffee and salt. They are there to provide a perfect balance to a perfect hot cup of chocolate.
If you prefer some toppings, use a pinch of cinnamon for another level of aroma. Marshmallows, extra cocoa powder, chocolate syrups are all good additions depending on personal preferences.
Homemade Hot Chocolate Mix
Hot chocolate is like a touch of warmth in winter season. This homemade blend is rich, aromatic and perfectly chocolatey. Bonus, there is no malt which makes it gluten free too.
- 4 oz dark chocolate, grated (about ⅔ cups)
- 4 oz white chocolate, grated (about ⅔ cups)
- 1 cup cocoa powder
- 1 cup brown sugar
- 1 tsp instant espresso powder
- 1 tsp corn flour (optional)
- ½ tsp salt
- 250 ml milk for each serving
- ⅛ tsp vanilla extract for each serving (optional)
Put dark chocolate, white chocolate, cocoa powder, brown sugar, espresso powder, corn flour (if using) and salt in a food processor.
Pulse few times or until chocolate is fully ground in the mix.
Place in an airtight container or a zip lock bag.
Store in a cool dark place for up to 2 months.
I prefer to store in refrigerator due to unpredictable weather. Small lumps might form due to moisture in the fridge which easily break when heated up with milk.
For serving, add 2 tbsp of the mix to 250 ml milk. Add a drop of vanilla extract to enhance the flavor.
Stir well and warm it up to desired temperature while stirring.
Recipe is adapted from Serious Eats.
Some celiac and gluten allergic patients are sensitive to corn flour as well. Feel free to omit it.
I prefer using full fat milk for kids but you can pick what ever you like.
Storing in a fridge might cause small lumps to form, which will breakdown while heating.
Recipe yields a little over 17 oz which is roughly 2 and a half cups.