Double Chocolate Hot Cocoa Mix {Dairy Free, Refined Sugar Free}

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Post by Katie Mae Stanley, Contributing Writer

Steaming cups of chocolate goodness! Hot cocoa is a favorite treat of mine. It is the perfect way to warm up after playing in the snow. You never know what kind of cocoa we will be drinking at my house. Some days it will be a Mexican inspired hot cocoa, another day it will be peppermint, for a special treat raspberry but normally we just have it plain, which is delightful in its own right.

When I was growing up Friday nights were treat night, we could have a small bowl of ice cream or a mug of hot chocolate. Naturally we had the little instant packages of mix that you could add to hot water or milk. It was always thin and watery. For years I lived in the disillusionment that, that was how it was supposed to taste. As I moved into my teen years I always felt a bit guilty for adding two packs to one mug to make it taste right. When I first switched to eating real foods I left my hot chocolate packets behind. I didn’t want loads of sugar and powdered dairy in my body. At that point I was unaware of where I could find raw milk. Enter my search for coconut milk hot cocoa. What did I find? A recipe for coconut milk hot cocoa found right here at The Nourishing Gourmet which inspired me to create my first hot cocoa.

There are days when I want to cut out a few of the steps of making hot cocoa. Commercial mixes, even organic ones are out of the question. Instead I came of with my own mix. It has just three ingredients, sucanat, cocoa and chocolate chips. It takes no more than ten minutes to whip up a large batch of it. Next time you want hot cocoa, simply warm the milk of your choice and add two tablespoons of mix per cup of milk.

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This makes the perfect easy gift this time of year. Add the mix to jars of your choice, decorate with a pretty ribbon or string and a sticker or two. If you have a bit of extra time on hand you could whip of a batch of honey sweetened marshmallows or peppermint marshmallows to add to the gift. Giving the cocoa mix with one of these whimsical owl mugs  (affiliate links) would be so fun too!

Update: We’ve had a few requests for brand names to use for the chocolate chips. Here is my recommendations from the comment section! Here are a couple options: Enjoy Life Chocolate chips (affiliate links) are very allergy friendly, and so those who need chocolate chips made in a dedicated environment often choose them. They are great, though a little too sweet for me. Although cane sugar sweetened, my preference is to use really dark chocolate (we LOVE dark chocolate), as it contains much less sugar. A few fair trade brands that are also excellent quality dark chocolate: Scharffen Berger dark chocolate and Dagoba organic fair trade dark chocolate drops. With these two options, per serving, the amount of cane sugar is very low. However, for those who don’t want any cane sugar, there is one option that I LOVE made with coconut sugar. It’s Coconut Secrets’s dark chocolate bar. YUM! They do have it here on Amazon, but it has very expensive shipping. I checked Vitacost, but it looks like they only have the one with toasted coconut and milk added to it. So, I’d check any local high end/health food stores for them.

When gifting a jar of this hot cocoa mix add a note instructing them to add two tablespoons of mix to a cup of hot milk of choice.

Double Chocolate Hot Cocoa Mix {Dairy Free, Refined Sugar Free}
 
Author:

 
Ingredients
Instructions
  1. Pour your sugar of choice and cocoa powder into a blender. Blend on high for 2-5 minutes until the sugar and cocoa are mixed well.
  2. Add the chocolate chips and blend for another minute or two until the chocolate chips have boken into small pieces about ¼ to ⅛ of the original size. (If you have a higher quality blender like a Blendtec or Vitamix check after 30 seconds to prevent your chocolate from melting.)
  3. Pour into a quart size glass jar or four ½ pint jars to give as gifts.
  4. If gifting a jar of this hot cocoa mix add a note instructing them to add two tablespoons of mix to a cup of hot milk of choice.

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Katie Mae

Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, the deaf, raising her girls and encouraging other women in their walk with Christ.

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Comments

  1. Cyn says

    This is the perfect party favor for my Christmas party. How much of the “mix” do you need to add to milk (coconut milk? almond milk?) for a perfect cup of coco?

    • says

      Amy,

      That’s a great question! Here are a couple options: Enjoy Life Chocolate chips (affiliate links) are very allergy friendly, and so those who need chocolate chips made in a dedicated environment often choose them. They are great, though a little sweet for me. Although cane sugar sweetened, my preference is to use really dark chocolate (we LOVE dark chocolate), as it contains much less sugar. A few Fair trade brands that are also excellent quality dark chocolate: Scharffen Berger dark chocolate and Dagoba organic fair trade dark chocolate drops. With these two options, per serving, the amount of cane sugar is very low. However, for those who don’t want any cane sugar, there is one option that I LOVE made with coconut sugar. It’s coconut secrets’s dark chocolate bar. YUM! They do have it here on Amazon, but it has very expensive shipping. I checked Vitacost, but it looks like they only have the one with toasted coconut added to it. So, I’d check any local high end/health food stores for them.

  2. Pat says

    What kind of chocolate chips do you use that don’t have an unhealthy type of sugar ?
    I was thinking trader Joes might have something really good.

    • says

      Pat,

      I think that Trader Jo’s does have some yummy dark chocolate options! I updated my post (and also replied to Amy above) with some specific brand recommendations. :-)

  3. Stephanie M says

    I made some of this mix tonight. Next time, I will empty my blender before chopping up the chocolate chips. My blender started melting the chocolate before I could get them into little pieces.

    • says

      Oh dear, I’m sorry to hear that Stephanie. I’m wondering the same as Kimi; it could depend on your blender. I used an old Ostir blender in a relatively cold kitchen. If you have a newer or stronger blender like Vitmamix and Blendtec you might want to try only blending for a 30 seconds or less. My pieces were about a 1/4 to a 1/8 the size of the original chocolate chip.

      I hope that help!

  4. Tami "RainMom" says

    Another option- Lilly’s has stevia-sweetened dark chocolate chips. We’ve been using those often these days. That’s what’s going in mine! (There’s also stevia-sweetened chocolate bars.)

  5. Rebekah says

    I think the cocoa powder used makes a HUGE difference! We made it with regular Dutch cocoa, and then with black fair trade cocoa and the black cocoa had such a far superior, velvety, and rich taste as compared to the normal cocoa I buy!

  6. Mel In STL says

    Thank you x 3 for this recipe! I have a severe milk alergy and can’t find any cocoa mixes in the store. I tried this today and used Enjoy Life Allergy Friendly mini chocolate chips and half sugar half splenda. It was AMAZING!!!!!! Thanks so much!

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