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Hottie Hot Chocolate | Label PDF Included

Around our house, hot chocolate is a real treat. As much as I enjoy it, I don’t seem to make it all that much. Hmm. I think it boiled down to convenience? To figure out if it was psychology that was getting in my way, I decided to create some powdered mix versions that I could keep in my pantry. Bingo. Now, the only problem is that I have to hide the hot chocolate mixes from myself so I don’t overindulge. (First- world problems, for sure). This recipe is super easy to make from scratch and good to keep on hand for personal enjoyment or for gift-giving.

vegan preservative free hottie hot chocolate

Let’s Talk About Milk

The liquid that you choose to use for your cup of hot chocolate will affect the consistency, the mouthfeel, and how it coats your mouth and throat. Non-dairy kinds of milk that are higher in fat will give the hot chocolate a more velvety mouthfeel. You know, the kind that warms your tummy like an embrace.

You can use water, but it won’t be nearly as rich and creamy. Fresh homemade almond milk is my favorite. If you like more viscosity, make your almond milk with less water so it is thicker. Coconut milk is another great option. If you don’t care for the taste of coconut, skip this version, because there will be a slight undertone of coconut… as one might expect. You can also use walnut and pecan milk for a twist on hot chocolate. There are so many possibilities to fall in love with.

vegan preservative free hottie hot chocolate

Want a Frothy Hot Chocolate?

Are you aiming for a frothy mustache after you take a sip of your hot chocolate? (giggles) If so, the blender is your friend. You can blend and heat the hot chocolate mix and milk in a high-powered blender instead of a pan on the stovetop. Even if you heat the hot chocolate in a pan, pour it into the blender and blend on high for about thirty seconds. This will create a really frothy drink. Be careful when blending hot ingredients. Make sure that the lid is vented so it doesn’t pop off. I go as far as draping a dishcloth over the top while it blends, just to be safe.

vegan hotti hot chocolate mix

Run-Down on Ingredients for This Recipe

Above is a sample of the labels I created. If you wish to print them out here is a PDF – Hottie Hot Chocolate Mix. You can print them out on full-sheet sticker paper or on cardstock. If you go the cardstock route, cut the labels apart, punch a hole in the upper corner, and attach the label to the gift container with a piece of twine. I hope you enjoy this recipe and have a blessed holiday season. amie sue

vegan preservative free hottie hot chocolateIngredients

Yields 3 cups of mix

Preparation

  1. Place everything in the food processor.
    • When measuring out the ingredients, dip the measuring cup in the ingredient container, lift it out, and level it off with a straight edge.
    • If it is really warm in your house, place the chocolate chips in the freezer for 30 minutes; this will help prevent them from softening while in the food processor.
  2. Process for 20 seconds. If you go by sound alone, it will sound like little rock pebbles whipping around in the bowl to a gentle hum; that is when it’s done.
  3. Once you are done blending, let the powders settle for a few minutes so you don’t get a cloud of chocolatey-ness in your face.
  4. Place in an airtight container and store in a dark cabinet to extend the shelf life.
  5. To make a mug of hot chocolate, add 1-2 Tbsp of mix to 8 oz of plant-based milk.
    • You can heat it on the stovetop, or you can place the powder and milk in a blender and blend until warm and frothy.
    • The creamier the plant-based milk used, the creamier the hot chocolate will be.
    • Here is a link to how I made my vegan whip cream.

9 thoughts on “Hottie Hot Chocolate | Label PDF Included

  1. Rosa says:

    Looks good but how you do the whipped cream?

  2. Hi Amie Sue,
    I made a batch of this last week. One of my favorite go toos when I am reading my Bible or actually any other reading material…including recipes is hot cocoa. This is just delicious! Thank you. When I make my own, I often add, instead of cinnamon, a couple drops of orange essential oil. Sometimes peppermint. Anyhoo, just want you to know…WINNER WINNER TOFU DINNER!!

  3. Fran says:

    Hi Amie Sue, I’m new to your website, but really enjoying it straight away! I’m really intrigued to see arrowroot powder in your hot choc mix…I’ve been looking online heaps for any info about whether arrowroot powder can be eaten raw without cooking. Most recipes and info I see involves arrowroot being cooked (to thicken sauces, or in baking), so I’ve been wanting some advice on whether it can be used in raw food. Having seen that you use it here, would love your advice and thoughts! Thanks heaps :)

    • amie-sue says:

      Good morning Fran,

      I am thrilled to read that you are enjoying the site. :)

      I’ve never felt the need to use arrowroot in raw dishes so I haven’t tested it out. I only use it in cooked recipes. If you use it in sauces, it needs to be added towards the end of the cooking process because at really high temps it will break down and clump up. I use it in my baked vegan, gluten-free bread recipes as a flour replacement (accompanied by other supporting flours).

      The fresh arrowroot tubers can be eaten raw but I’ve never seen arrowroot in its pure, untouched form. Arrowroot powder is not a raw ingredient so if it’s your goal to create all raw recipes, you wouldn’t want to use it based on that.

      If you are looking to use it as a thickener in raw recipes, it is my understanding that it will need to be heated (185-206°F) in order for it to activate thickening and to give it that glossy appearance. Start by mixing equal parts of powder and cold liquid to form a slurry. Then stir it into a hot liquid for about 30 seconds until blended. One tablespoon of Arrowroot will thicken one cup of liquid.

      May I ask what you are thinking of using it in? blessings, amie sue

      • Fran says:

        Thank you SO much for your reply Amie Sue – so helpful!!

        That makes sense. I’ve seen many recipes using arrowroot powder in a powdered sugar refined-sugar free alternative, blending coconut sugar with arrowroot powder. Some use tapioca flour or corn flour, but I’d like to avoid those (and I’m pretty sure they shouldn’t be eaten uncooked either). I’d like to create a powdered sugar alternative, to make cake icings/ buttercreams (which although won’t be strictly ‘raw’ by definition, wouldn’t involve me cooking them). I just can’t find any advice on whether arrowroot powder can be consumed like this, which seems strange given so many of these powdered sugar alternative recipes!

        So in your hot choc recipe does the just the gentle heating of the milk and powder in the blender do enough to activate the arrowroot and mean it’s OK to consume?

        I might just revert back to my tried and tested fully raw cashew based buttercream icings – and I’m definitely going to try your version I saw too :)

        Sorry for the long message and questions, just keen to figure it out!

        • amie-sue says:

          Good afternoon Fran,

          I did some research as well, as far as if you can eat raw. You are correct in stating that there isn’t much information out there regarding eating it its raw state. The only thing I really saw was here – https://www.webmd.com/vitamins/ai/ingredientmono-283/arrowroot that read, “When taken by mouth: Arrowroot is LIKELY SAFE when the starch is used in foods. There isn’t enough reliable information to know if it is safe when used in the larger amounts found in medicine. It might cause constipation and stomach discomfort.”

          I do find that the blender gets it warm enough to get the benefits of the arrowroot. I use the Vitamix blender on the soup setting to warm the drink. it sounds like you have some good experiments ahead of you in creating an icing. If I come up with anything else, I will let you know. blessings, amie sue

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