Allergy free vanilla malt and chocolate hot chocolate recipe

Ingredients

• 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

Method

• 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.

Allergy free strawberry hot chocolate recipe

Ingredients

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

Method

• 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.

Note

• Don’t try making a version of this with strawberry essence. It tastes horrible.

Allergy free mocha hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ½ cup water
• ¼ cup hot instant coffee (caffeine) or iced coffee mix (no caffeine)
• 3 large tsps cocoa
• 1 tbsp sugar (optional)
• 1 tsp cornflour

Method

• 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.

Allergy free cold hot chocolate with goat’s milk ice cream recipe

I chose rum and raisin for this one. Gorgeous mix.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 1 scoop goat’s milk ice cream, flavour of your choice*

Method

• 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.
• Chill in the refrigerator until completely cold.
• Remove any skin that forms.
• Scoop out the ice cream using a curved ice cream scoop.
• Softly drop the ice cream in the cold hot chocolate and serve with a long enough spoon.

Note

• There are goat’s milk ice cream recipes available. Jeck the Recipe List tab and scroll for a range. It is updated whenever I make a new batch.

Allergy free brandy hot chocolate recipe

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 3 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 1 shot brandy

Method

• 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.

Allergy free Turkish delight hot chocolate (coconut milk base)

To override the coconut, add that extra tsp of cocoa. Taste test to make sure there isn't any strong coconut flavour remaining before adding the rosewater.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 3 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 3 tsps rosewater essence, or more to taste

Method

• Combine all but the cornflour and rosewater 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.
• Taste test for any coconut flavour remaining. If there is any then add a little more cocoa.
• Then add the rosewater to taste.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.

Allergy free peppermint hot chocolate recipe (coconut milk base)

The peppermint is strong enough at roughly 1 tsp to overpower any coconut milk, unless there are lumps of coconut milk present. Whisking the mixture while cooking should ensure there aren't any coconut or cornflour lumps to surprise you.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• Up to 1 tsp peppermint essence

Method

• 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.

Allergy free hot chocolate recipe (coconut milk base)

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour

Method

• 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.

Allergy free Mexican/Spanish hot chocolate recipe (coconut milk base)

Ingredients

• 1/4 cup coconut milk
• 3/4 cup water
• 2 tbs sugar
• 1 tsp cornflour
• 2-3 tsps cocoa powder
• 2 pinch cinnamon
• 2 pinch nutmeg
• 1 small pinch chilli

Method

• Whisk together all the ingredients to a small saucepan.
• Heat slowly over low, stirring, until all the ingredients are evenly mixed, making sure there are no lumps.
• Warm to desired heat for drinking.
• Allow the mixture to thicken somewhat.
• Pour.
• Pull off any skin that appears.

Note

• Do not add too much cornflour as this will thicken the mixture to glue when heated.