This post is also available in: Italiano
Are you ready to know my secret to make gluten free thick hot chocolate? I swear, best ever!
Oh come on, I know you’ve tried those store-bought hot chocolate mix at least once. You’re guilty, I am guilty!
Now, let’s think WHY we bought them: surely because ours didn’t get as thick, right?
Well, I’m here for you and I’m so ready to share my secret behind the creamiest gluten free thick hot chocolate perfect for everyone, also those who suffer from celiac disease.
Gluten free thick hot chocolate
On these freezing days, the only thing that I really enjoy drinking and gives me relief – mainly because my hands are aaaalways so cold – is a hot beverage.
In the evening, I drink fruit/chamomile infusion, but during the day a thick hot chocolate is what I need (not every single day, but when I look for some comfort drink).
I promise: if you’ll try this, you’ll never get back to the store-bought ones!
Original hot chocolate calls for all purpose flour or potato flour (that still is gluten free). But I wanted to test rice flour* since it’s used as a thickener. And guess what?! It came out creamy, thick, extra chocolatey and balanced.
*it’s amazing if you use cornstarch as well.
Please, please, pleeeease try it!!! You’ll thank me forever!
The perfect edible gift
You should know this gluten free thick hot chocolate is also the perfect edible gift, I mean look at it! Since it’s gonna make every one drool, why not gifting your friends with cute little tubes/jars?
Look at these tubes with wooden stopper: the perfect single-serving cocoa!
Now you’re thinking ‘Where the heck can I find tubes?’ – you know the answer, Amazon! Or just buy cute little bottles (like these)! If you don’t want to buy stuff, use some ordinary jars…they’ll be perfect as well.
To make it: just layer all the dry ingredients, close, then write the directions on a card (you can find them below) and you’re done.
VERY IMPORTANT**: if you gift this to a celiac friend, be sure you don’t touch any ingredient with gluten (like all purpose flour) and contaminate food!
I shared this recipe with my Italian followers on November 5, 2016 but back then I didn’t know how to take photos. So a few weeks ago I decided to take a proper photo and do justice to this amazing hot chocolate. Problem: I wanted to add mini marshmallows. Other problem: I can’t find them here and on Amazon they’re a bit pricy. Solution: make them from scratch!
I found this amazing AMAAAAAZING recipe by SkinnyTaste (here): it’s a bit of a mess, but damn they’re good!
P.S. are these marshmallows healthy? Ahem, not at all. But they won’t kill you for once!
The gingerbread version…
Have you ever tried gingerbread hot chocolate? NO?! Well, friends, you should. You don’t know what you’re missing. Just add cinnamon, ginger and nutmeg and you’ll have a super Christmassy hot cocoa!
Let me know how this gluten free thick hot chocolate comes out and in the meantime: have yourself a merry Christmas!
**The author of this post refuses any responsibility for problems due to contaminated work surfaces. Please be cautious. Celiac disease is not a joke.
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
NOTE: This post contains affiliate links which means I make a commission off of the links below with no additional cost to you. Thanks for supporting me!
CREAMY HOT CHOCOLATE
The creamiest gluten free hot chocolate: made with rice flour or cornstarch!
- 300 gr Milk or plant milk
- 30 gr Unsweetened cocoa powder
- one tablespoon Rice flour or cornstarch (both tested)
- 2 tablespoons Raw brown sugar DO NOT add sugar if you use marshmallows
- 35 gr Dark chocolate or choco chips
For the gingerbread hot chocolate:
- a teaspoon Cinnamon powder
- a pinch Nutmeg powder
- a level teaspoon Ginger powder
To make the edible gift:
Layer all the dry ingredients into a jar or tube**, close.
**In this case, you small chocolate chips.
- Write the directions on a card: "Pour the dry ingredients into a pan, add milk/plant milk and stir with a whisk. Turn on the heat and bring to a boil (at low heat), keep stirring. Turn off the heat as soon as it gets creamy"
If YOU want to make this thick hot chocolate at home:
In a pot mix cocoa powder and cornstarch/rice flour with a drizzle of milk, until you get a creamy consistency.
Add the rest of the milk, turn on the heat and bring to a boil (at low heat).
NOTE: keep stirring otherwise it'll stick and get clumpy.
Add the sugar (unless you add marshmallows later).
- As soon as it boils, it should be ready and thick. Remove from the heat.
To make it even more delicious add dark chocolate!