The creamiest gluten free hot chocolate: made with rice flour or cornstarch!
Prep Time 2minutes
Cook Time 10minutes
Total Time 12minutes
300grMilk or plant milk
30grUnsweetened cocoa powder
one tablespoon Rice flour or cornstarch (both tested)
2 tablespoonsRaw brown sugarDO NOT add sugar if you use marshmallows
35grDark chocolate or choco chips
For the gingerbread hot chocolate:
a teaspoon Cinnamon powder
a pinchNutmeg powder
a level teaspoonGinger 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!