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You can make creamy delicious authentic hot cocoa that is free of major allergens like casein, whey, soy, or gluten. You can even leave out the sugar if you like, and use organic stevia. This recipe makes four 6-ounce servings. Adjust the sweeteners to taste – some like darker, more bitter cocoa intensity, and some like it just plain sweet. Organic ingredients make it taste even better, in my opinion!

-1 and 1/2 cups unsweetened almond milk (if you want to use your own homemade almond milk, click here).

-1 can whole canned unsweetened coconut milk

-2 heaping Tablespoons unsweetened cocoa powder (a brand I’m currently using is here)

-1/4 tsp gluten free vanilla

– 2 Tablespoons organic powdered sugar + 1 Tablespoon organic coconut sugar or cane sugar   >OR<   3-6 drops organic stevia drops like this – choose a flavor if you like or go with plain.

-1/4 tsp Himalayan or culinary sea salt

Gently heat milks on low-medium flame, do not boil. Stir in vanilla. If you are using stevia, add liquid drop to milks and heat. Meanwhile blend cocoa powder and salt in small bowl and set aside. If you are using dry sugars, mix them with the cocoa and salt in a separate bowl and set aside while milks are heating.

Once you see steam rising off milk mixture, lower heat so it doesn’t boil. Stir about 1/4 cup hot milk into the dry ingredients and mix until smooth. Return all to pot on stove and blend until smooth. Heat gently through.

Want marshmallows? Organic marshmallows without corn syrup are a little hard to find. The only source I’ve found is in Fort Collins, Colorado at House of Jahna. You can also find corn syrup free marshmallows here. Don’t forget whipped cream. Use coconut milk to make it easily with this recipe.