Happy 2015! Let’s ring in this first post of the New Year with a return to our D.I.Y. Friday blog series, okay? Okay!! In case you’re new, this is our Friday blog series in which we D.I.Y. a basic (sometimes naturally gluten free) recipe (like these for homemade hot chocolate mix and white hot chocolate mix) or other ingredient that you otherwise might be inclined to buy. It’ll save you money (cha-ching!) and it’ll almost always be more delicious than its store-bought, packaged counterpart. Hey, maybe it’s your New Year’s Resolution to eat fewer packaged foods?! (Not for nothing but my next cookbook, Gluten Free Classic Snacks, will have a copycat recipe for every brand-name packaged snack under the sun, so get ready for that very soon!)
These are not complicated mixes, of course, but and they’re very easy to put together. More than anything, they’re about the right proportions of ingredients. These … are the right proportions.
If you’re comparing the homemade hot chocolate mix and white hot chocolate mix to, say, Swiss Miss (which in the U.S. is gluten free), you’re in for a treat. The ingredient are, of course, simpler and more wholesome, and the flavor? Well, you just can’t beat it.
Hot Chocolate Mix
3/4 cup (60 g) unsweetened cocoa powder (preferably Dutch-processed)
1/2 cup (48 g) nonfat dry milk, ground into a finer powder (can try substituting blanched almond flour)
2 teaspoons (18 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
2 ounces bittersweet chocolate, finely grated (optional)
Miniature gluten free marshmallows, for serving (optional) (Campfire and Kraft brands in the U.S. are gluten free)
White Hot Chocolate Mix
4 ounces white chocolate, finely grated
1/3 cup (32 g) nonfat dry milk, ground into a finer powder (can try substituting blanched almond flour)
1 1/2 teaspoons (13 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
1/2 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
Miniature gluten free marshmallows, for serving (optional) (Campfire and Kraft brands in the U.S. are gluten free)
For Making Hot Chocolate or White Hot Chocolate
3 tablespoons (36 grams for hot chocolate; 27 grams for white hot chocolate) dry mix
1 cup (8 fluid ounces) milk of choice
To make either Mix, combine all of the ingredients for that mix, except for the miniature marshmallows, in a large bowl and whisk to combine. Transfer each separately to a 16-ounce container with a lid, and cover until ready to use. Store sealed at cool room temperature (a dark pantry works well) for at least 2 weeks until ready to use. For longer storage, store in the freezer.
To make Hot Chocolate from either mix,* place the 3 tablespoons hot chocolate mix or white hot chocolate mix and 1 cup milk in a small, heavy-bottom saucepan and whisk to combine. Place over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to medium and continue to simmer gently, stirring occasionally, until the mixture just begins to thicken. Pour into a mug, sprinkle with the optional miniature marshmallows and enjoy immediately.
*Alternative Method for Making Hot Chocolate: Place the 3 tablespoons dry hot chocolate mix of either kind in a mug. Bring the milk alone to a boil over medium heat to a gentle simmer over medium heat, then pour the hot milk over the 3 tablespoons dry mix in the mug, and mix to combine well. sprinkle with the optional miniature marshmallows and enjoy immediately. This method will yield a thinner result, but it’s a bit quicker and easier.
Hot chocolate mixes inspired by Gale Gand’s White Chocolate Hot Cocoa Recipe.
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