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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Hot Cocoa (Soy, Fish, Nut, Wheat and Egg-Free)

This is a recipe I got on the back of a can of Spartan Cocoa Powder that I've modified slightly.  It is very good and really easy. :)  It's perfect on the cold days when you want something warm and comforting.

Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, nut, egg and wheat-free.


Hot Cocoa topped with Marshmallow Fluff and sprinkled with cinnamon.
 
Hot Cocoa
4 1/2 Cups milk (divided)

1/2 Cup white sugar

1/2 Cup cocoa powder (baking kind)

1/8 - 1/4 teaspoon salt

1/2 to 3/4 teaspoon vanilla

1. Simmer 1/2 Cup of the milk, sugar, cocoa powder and salt in a medium saucepan over low-medium to medium heat, stirring constantly (preferably with a whisk), until all the lumps are dissolved (about 3 minutes). (Note: It is best to stir the dry ingredients together first THEN add the milk, giving it a good stir to get it all well blended BEFORE turning on the burner.)

2. Add the remaining milk to the saucepan, stirring constantly, until the mixture comes to a simmer (about 5 minutes).

3. Remove from heat and stir in the vanilla just before serving.

This recipe yields five 8 oz. (1 Cup) servings.

It's FANTASTIC as is, but you can certainly top it with Marshmallow Fluff (that brand is soy-free but not egg-free), homemade sweetened whipped cream, cinnamon, cocoa, candy cane pieces (Bob's is soy-free) or any and all of the above if you're so inclined! :)

Fun Frothy Top: This is a neat trick I learned from my friend Heidi over at One Creative Mommy. To get a nice frothy top, add the mixture (before adding toppings and such, of course) to the blender and blend for a few seconds. It's genius and works like a charm! Just be careful not to fill your blender more than 1/2 way or it tends to bubble over (and you don't want to know how I know that! LOL :) ).


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2 comments:

  1. Got this tweeted and pinned as well! YUMMO!

    ReplyDelete
    Replies
    1. Thanks. :) It's certainly my fave...Love me some hot cocoa when it's cold outside!

      Delete

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