Hypoallergenic Hot Chocolate

     Chocolate is not the only allergen in instant hot chocolate. Besides the powdered milk, it generally contains corn and possibly soy lurking in the "flavorings" and other ingredients. Fortunately, it only takes 3 ingredients and a few minutes to put together a perfect cup using plain cocoa powder.

     Use any variety of milk or "milk" that you are not allergic to.  Note that you can use canned coconut milk, but it is too rich and too intense as is: dilute it (1/4 c. canned coconut milk + 3/4 c. water = 1 cup "milk"). Water is an option too; if hot chocolate made from water seems a bit bland consider adding a bit of cinnamon (See Spices in the Glossary) or a drizzle of mint syrup.

     If you're allergic to chocolate, check out sahlep for an alternative hot milky drink.

     2 cups milk or water (See Milk in the 

          Glossary)
     1/4 c. pure cocoa (not drink powder), or 

          to taste (See Cocoa in the Glossary)

     1/4 c. sugar, or to taste (See Sugar in the 

          Glossary)





     First heat the milk. You can do this on a stovetop, but I recommend a microwave, where it is not nearly as likely to stick and burn. This should take 1 to 1-1/2 minutes per cup, but you need to watch it. If it passes boiling point, it will suddenly foam up and out of its container.

     If you try to mix the dry ingredients directly into the hot milk, they will form stubborn lumps. One approach to avoiding this is to pour a small amount of the hot milk into the dry ingredients and stir thoroughly until they form a smooth paste, then stir in the rest of the milk. I prefer to use a blender (with the lid held down tightly!).  Not only is this a foolproof way to make completely smooth, unlumpy cocoa; it also gives it a nice head of foam.