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Hello all! I know I promised I would make the cornmeal crusted chicken next but I didn't. I'm sorry! But I will try to make it today since I'm off.
Today I'm posting a hot cocoa recipe from The Food Allergy Mama's Baking Book by Kelly Rudnicki.
Hot Cocoa: Dairy, egg, nut, wheat, soy, and fish free.
Makes 4 servings.
Ingredients- 1/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 cup water
- 3 1/2 cups milk of your choice (Soy, rice, almond, coconut)
- Large allergen-free marshmallows, for topping (Optional; Rudnicki suggests Kraft Jet-Puffed)
Directions2. Stir in the water, and bring the mixture to a boil, stirring constantly.
3. Add the milk.
4. Reduce heat, and simmer for 5 minutes.
5. Serve with the large allergen-free marshmallows.
What I used: Nestle Toll House cocoa powder, Great Value (Walmart) granulated sugar, tap water, Silk PureAlmond vanilla almond milk
What I thought: I've been wanting to try this recipe for awhile because it's been so cold. I thought it was almost too thick and flavorful. I added some more water and that definitely made it better. I think next time I'll try rice milk because almond milk's thickness. Otherwise, it was pretty good. It makes A LOT however. I only wanted one mug-full and it made at least 4 or 5. Overall, it would be very good with a few minor adjustments.
Enjoy!
-Michelle
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