DF NF SF Hot Chocolate... Kid Approved!

So, my first attempt at hot chocolate was not approved by my food-allergy kiddo (even though I liked it very much!). This time I changed the "milk" and combined two together.  I really like vanilla hemp milk; it has a nutty taste and is fairly thick.  Witt likes rice milk even though it's kinda bland and thin. So I combined the two.

Here's what I came up with and it was approved by ALL THREE of my boys!!! WOOO HOO!

1 cup rice milk, original
1 cup hemp milk, vanilla
4 tsp cocao powder
2 Tbsp sucanat
dash sea salt
1 tsp GF vanilla extract

Warm the milks over medium heat. Stir in cocao powder, sucanat, and salt until well combined.  Remove from heat. Add vanilla. Stir. Pour. Add marshmallows and enjoy!

Hot Cacao (DF SF NF GF)

Normally, I would make hot cocoa with almond milk, but until we evaluate almonds in Witt's diet again, they are out.  And I always try to avoid soy.  He's tried chocolate rice milk and doesn't like it. So that leads me to coconut milk.

This recipe is thick, rich and delicious... a real treat! Unfortunately only one of my three boys agreed, and it wasn't the food-allergy kid. :(

However, I really enjoyed it so I'm keeping the recipe for me. :)

*A few notes first:

• I would not recommend substituting 1:1 on the sugar. To me, sucanat has a completely different flavor and isn't as "sweet" as regular white sugar. If you are going to use plain, white sugar, add slowly and taste as you go. 
• Cacao powder and cocoa powder taste different to me as well.  Cacao has more of a dark chocolate taste. I don't know if a regular cocoa powder (like Hershey's) would substitute exactly.

Ingredients

1 can unsweetened coconut milk (I use Thai organic)
1 can water
3 Tbsp cacao powder (I use Navitas organic)
4 Tbsp sucanat
1/8 tsp sea salt (I use pink Himalayan)
1 tsp vanilla extract, gluten free


Directions

Combine entire can of coconut milk and can of water in a pot. Warm over medium heat.

Whisk in cacao powder, sucanat, and sea salt. (Remember to taste as you go with the sugar!)

Once well combined and warm, remove from heat and add vanilla extract.

Serve warm.  Makes approximately 3 1/3 cups.



Recipe linked on Allergy-Free Wednesday