Saturday, November 24, 2012

Allergy free vanilla malt and chocolate hot chocolate recipe


  • ¼ cup coconut milk
  • ½ cup water
  • ¼ cup Bickford’s vanilla milk mix (a tiny dash more if you’d like)
  • 3 large tsps Cocoa
  • 1 tsp cornflour


  • Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
  • Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
  • Whisk the cornflour through until evenly combined.
  • Continue whisking until the hot chocolate thickens somewhat.
  • Remove from the heat and pour into a mug.

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