Thick and creamy hot cocoa with whipped cream
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The creamiest gluten free hot chocolate: made with rice flour or cornstarch!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 people


  • 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!