Creamy non-dairy hot cocoa recipe

JMJ  *This is a hot cocoa recipe that is worth the praise of both dairy and nondairy fans.  I know this because my kids have requested that I make it again and again.  The recipe uses a base of marshmallows and melted semi-sweet chocolate chips, to get that creamy thickness of a great mug of cocoa, without the overwhelming flavor of the rice or soy milk.

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Non Dairy Hot Cocoa from Sarahs Allergy-Free Kitchen

Creamy non-dairy hot cocoa recipe

(Tree nut-free, peanut-free, dairy-free, egg-free recipe from Sarah’s allergy-free kitchen) Sign up on the sidebar to your right, to receive the recipes as they are added to the collection every week.

What is needed for 2 cups or 1 large mug of cocoa:

Nonstick pan spray or light oil

½ cup mini-marshmallows

¼ cup semi-sweet non-dairy chocolate chips (Trader Joe’s is a good source for this)

1 cup rice milk

½ cup water

1 tablespoon cocoa powder

hot cocoa pot (2 of 1)

 Process:

  1. Spray all around small saucepan with nonstick spray or oil.
  2. Melt mini-marshmallows, stirring constantly.
  3. Stir in chocolate chips and melt.
  4. Quickly add rice milk and water.
  5. When mixture is almost boiling, add cocoa, and stir until dissolved.

cocoa (6 of 1)

Enjoy, maybe with some more marshmallows on top, and a gingerbread cookie!

Now that you have your creamy mug of cocoa, what’s next?

Some ideas…

Escape to commune with yourself and your cocoa in a faraway land.  (Maybe your bedroom getaway will have to suffice)

Sit with your family in front of a crackling fire and enjoy.  Of course, in this case, you need to make cocoa for everyone unless you want to share yours.

Enjoy with friends while listening to Christmas tunes in the background.

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*Note:  Just what is Sarah’s allergy-free kitchen?  My daughter Sarah was born with multiple severe food allergies, some life-threatening.  The chief allergies include nuts, peanuts, dairy, and egg.  Through trial and error, I have adapted many recipes, so that she could enjoy a version of what the rest of us were eating.  As challenging as that has been over the years, ultimately we are the healthier for it!  Our food contains less saturated fat and cholesterol, and we are less “nuts” than the rest of the population. (probably not!)  Most of the recipes I have developed, I actually prefer, to their allergen-filled counterparts.  I hope you enjoy them too.  Feel free to leave feedback on any recipes you try, or about allergies in general.  Have a wonderful day!

 

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