Cooking and Serving: 20 minutes | 2 cups mix
Ingredients
Homemade or store-bought whipped cream (I leave out the sugar from homemade | Miniature marshmallows (most brands of marshmallows are gluten free | GF sprinkles or nonpareils (again, check labels and call the company if
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2 cups mix
Ingredients
Homemade or store-bought whipped cream (I leave out the sugar from homemade
Miniature marshmallows (most brands of marshmallows are gluten free
GF sprinkles or nonpareils (again, check labels and call the company if
Easy homemade chocolate syrup
Gluten free brownies
food processor
¾ cup (60 g) unsweetened cocoa powder, (preferably Dutch-processed)
½ cup (48 g) powdered milk
2 teaspoons (18 g) gluten free sweet rice flour, (or cornstarch, or my
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
2 ounces bittersweet chocolate, at cool room temperature, finely grated or
⅓ cup (32 g) powdered milk
1 ½ teaspoons (13 g) gluten free sweet rice flour, (or cornstarch, or my
½ teaspoon kosher salt
¼ cup (50 g) granulated sugar
4 ounces white chocolate, at cool room temperature, finely grated or pulsed
3 tablespoons (36 g (27 g for white hot chocolate mix)) dry mix
1 cup (8 fluid ounces) milk
Miniature marshmallows
Instructions
FOR THE EASIEST HOT CHOCOLATE
Place 2 to 3 tablespoons of either mix in a mug. Heat the milk to about 180°F.
in a small saucepan or the microwave.
Stir the hot milk into the mug with the dry mix, whisking constantly until.
completely combined. Sprinkle with the optional miniature marshmallows and.
This method produces a thinner hot chocolate, but in moments.
FOR THE THICKEST HOT CHOCOLATE
Place the 3 tablespoons of either mix and 1 cup milk in a small, heavy-bottom.
saucepan. Whisk to combine well.
Place over medium-high heat and bring to a boil, stirring constantly. Reduce.
the heat to medium and continue to simmer gently, stirring occasionally,.
until the mixture just begins to thicken.
Pour into a mug, sprinkle with the optional miniature marshmallows and serve.
FOR THE THICKEST HOT CHOCOLATE
Place the 3 tablespoons of either mix and 1 cup milk in a small, heavy-bottom.
saucepan. Whisk to combine well.
Place over medium-high heat and bring to a boil, stirring constantly. Reduce.
the heat to medium and continue to simmer gently, stirring occasionally,.
until the mixture just begins to thicken.
Pour into a mug, sprinkle with the optional miniature marshmallows and serve.
Notes
Originally published on the blog in 2015. Recipe simplified slightly; video and
some photos, most text, new.
Nutrition information is automatically calculated, so should only be used as an