Anyone who needs to be dairy free knows how hard it can be to find those rich creamy treats without the fallout of hidden dairy. After looking at mix after mix of instant hot cocoa, I figured I would need to stick with my stove top, decadent hot cocoa with coconut milk recipe, which is still super satisfying and great, but also a little more work. It's also is a nice treat but not something to drink every single day if you are worried about the waistline.
I also wanted something with a different type of kick than the usual cocoa blends. So, while figuring out how to make something a bit more instant, less fat count, and a bit different, I came up with this dairy free mix. The ingredients are probably already in your house, too! I will say though, the fresher your ingredients, the better this will taste.
I mix up a batch in an air tight container and leave it on my counter for easy access. I love how quickly it comes together, yet still feels like an awesome treat. Plus, I know every single ingredient going into the mix.
Dairy Free Hot Cocoa Mix
1 cup cocoa powder
2 cups powdered sugar
1 1/2 tsp Ceylon cinnamon
1 1/2 tsp ground ginger
1. Sift all ingredients into a large bowl. Then put into a large air tight container. (If you don't sift, you'll just end up with some lumps that will need some extra stirring)
2. Close container tightly and shake until all the ingredients are well blended.
3. Allow mixture to sit about a day ahead of time for everything to season together for best results.
1. In a mug, add 2-3 heaping spoons of mix.
2. Add in hot water and mix until well blended.
3. Can be served with just the hot water, or you can add in a few dashes of your dairy substitute of choice.
For toppings you can put marsmallows or coconut milk whipped cream on top, or stick a nice candy cane into the mug once it is all mixed.
Coconut Milk Whipped Cream
In a chilled glass bowl, add in a chilled can of Golden Star canned coconut milk but make sure to not add any liquid from the can, 1/4 cup powdered sugar, and 2 tsps vanilla extract. With a hand mixer, blend together at medium speed for about a minute. Then tilt bowl and continue to blend at a high speed to incorporate more air into the mix. If all is chilled properly and you give it time, you will have an awesome whipped cream that can keep in the refrigerator for about a week without needing any further whipping. Make sure to store in an airtight glass container for best storage.
*for best results make sure to chill your canned coconut milk overnight and the bowl for at least 2 hrs