How do you make Hot Chocolate without dairy,rice, soy milk?

7 replies [Last post]
By toomanynuts on Thu, 05-11-06, 14:44

I found a really great nut free and dairy free hot chocolate mix but to make it good you would have to have some type of dairy product like milk. Anyway- we can't use milk, soy milk or rice milk are there any of alternatives that are nut, soy and dairy free?

Thank You
toomanynuts

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By hblmom on Thu, 05-11-06, 16:01

Vance's Darifree ???? I think it's potato based.

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By Momcat on Thu, 05-11-06, 20:48

[url="http://www.dari-free.com/index.html"]http://www.dari-free.com/index.html[/url]

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By Jana R on Thu, 05-11-06, 20:57

Can you tell me the dairy, nut free cocoa mix?
Thanks!

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Jana

[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]

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Jana

[url="http//www.washingtonfoodallergy.org"]www.washingtonfoodallergy.org[/url]

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By hblmom on Thu, 05-18-06, 02:44

There is also powdered rice milk at Miss Roben's now.
I too am very interested in the cocoa mix you've found.

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By Darkmage on Mon, 07-17-06, 02:33

My DA son drinks Blue Diamond Almond Breeze as his milk replacement. They make a chocolate flavor, and we usually just heat that up in the microwave for him. Or, if we are out of that, we just add Hershey's chocolate syrup to the original flavor and he's good to go!

I'm sure the chocolate rice and/or soy drinks would work the same way.

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[i][b]Allergy Eliminator [/b][/i]

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By beachfan on Fri, 11-03-06, 16:14

The Vance's Dairy Free chocolate flavor is very good. I mix it for chocolate milk and then heat it in microwave. I think it tastes just as good as regular milk hot cocoa.

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By amyd on Sat, 11-04-06, 19:39

Ok here's a dumb question... do chocolate chips contain dairy? I wouldn't think semisweet or bittersweet chocolate would, but I'm not very informed on dairy allergy. If you have dairy-free chocolate chips, I have a superb hot chocolate recipe to share. It comes from a book by famous Parisian pastry chef Pierre Herme. He calls it "The Original Hot Chocolate". Before hot chocolate becamse as we know it now, it was traditionally made with water and was very intense and rich. In some ways, it's more chocolatey than what we're used to now, because bittersweet chocolate contributes to the flavor, which is boosted with a little cocoa powder. Because it's made with water, nothing stands in the way of the full chocolate flavor.

Here it is:

2 cups water
1/4/ cup sugar
4 and 1/4 oz. bittersweet chocolate
1/4 cup Dutch-processed cocoa powder

Bring the water and sugar to a boil in a medium saucepan, stirring until the sugar dissolves. Add the chocolate and cocoa and, stirring with a whisk, heat the mixture until one bubble pops on the surface. Pull the saucepan from the heat and whip the hot chocolate for about a minute, either with an immersion blender or in a regular blender. Serve immediately in large cups, or pour into a container to cool. You can make it up to 2 days ahead and keep it tightly covered in the fridge. To reheat it, just pour it into a saucepan, set the pan over low heat, and whisk just until the first bubble pops. Whip it again for a minute and serve.

Voila et bon appetit! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

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Amy

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