Everyone loves a mug of hot chocolate on a cold day. I avoid using store-bought mixes filled with tons of sugar and chemicals. My version is dairy free and gluten free. Whipping up a batch in your kitchen will make the whole house smell like a chocolate wonderland. I add a bit of salt to help make the chocolate flavor shine.
- 2 cups water
- 4 tablespoons cocoa powder (Hershey’s is a gluten-free brand)
- 2 cups almond milk
- 2-4 tablespoons sugar (depending on how sweet you want it)
- 1 teaspoon salt
- 1 teaspoon vanilla
Heat water in a large sauce pan. Once it starts to simmer, add cocoa powder and whisk together well.
Add milk, sugar, salt and vanilla. Whisk together and bring to a low boil. Watch carefully because it will foam up and boil over.
Keep mixing well, on and off, for a few minutes. If it starts to bubble up, remove from the heat for a few seconds. The mixture will begin to thicken as the water evaporates.
Serve in mugs, topped with marshmallows, whipped topping or a Valentine’s Day marshmallow Peep to keep it festive.
Calories: 70 (with 2 tablespoons sugar), Carbohydrates: 14 g (with 2 tablespoons sugar), Protein: 2 g (with 2 tablespoons sugar), Fat: 2 g (with 2 tablespoons sugar), Cholesterol: 0 mg (with 2 tablespoons sugar), Sodium: 660 mg (with 2 tablespoons sugar), Fiber: 2 g (with 2 tablespoons sugar)
Nutrition Analysis (with 2 tablespoons sugar): 70 cal, 2 g fat, 0 mg chol, 660 mg sodium, 14 g carbs, 2 g fiber, 2 g protein.
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.