December 14, 2010


Spicy Hot Chocolate (Vegan, Gluten Free & Soy Free)

This guest post is from Valerie of City | Life | Eats.

Thank you, Linda for hosting me as a guest blogger. I have been enjoying reading The Gluten-Free Homemaker for over a year now and always find so much great information and inspiration in your posts. I first discovered The Gluten-Free Homemaker when I began to explore whether I had food intolerances (which my research had indicated might be the common denominator between several ongoing health issues I was dealing with) and was looking for more information on gluten-free diets. Blogs such as yours have been a huge part of finding better health and living with food intolerances, as well as providing me with a sense of community.

Like Linda, I eat gluten-free and dairy-free. I also generally avoid refined sugars, corn, eggs, and certain other foods and eat a mainly plant-based diet with the occasional addition of wild-caught fish or lean grass-fed meats. I had been blogging for a couple of years about mindful living, green beauty, city life and yummy eats, so I adjusted my blog to reflect my gluten-free, dairy-free recipes and focus my food-related posts to be "food intolerance friendly."

While I do eat some soy, I know many people intolerant to gluten avoid soy for a variety of reasons, so today I am sharing with you a recipe for a gluten-free vegan hot chocolate that also happens to be soy-free. Hot chocolate is a constant of the winter season for me, ever since childhood. Of course, no longer consuming dairy or refined sugars has changed the character of hot chocolate for me - now, it is usually much more intense in chocolate and lighter on the sweeteners, but it remains a wonderful treat. I enjoy this particular hot chocolate recipe as it is spicy and warming, as well as very rich in chocolate and texture. If you cannot tolerate almond or coconut, you can omit the coconut cream and use a non-dairy milk of your choice, in which case I would recommend hemp milk for the non-dairy milk base as it is a bit thicker than other non-dairy milks.

One final note: I like using a blender for making hot chocolate as the unsweetened cacao dissolves better in the non-dairy milk, but of course you can use a saucepan and whisk as well. The recipe suggests you blend the ingredients and then reheat in a saucepan, but if you own a Vitamix or other high-speed blender, you may get away with just blending the hot chocolate until it is warm.

Spicy Hot Chocolate (Vegan, Gluten-Free, Soy-Free)

Makes 2 servings
Blend all ingredients except coconut milk until fully combined. Reheat gently in a saucepan. Stir coconut milk in just prior to serving.

Note: if you would like to omit the stevia, increase palm sugar by a tablespoon and vanilla extract by a half teaspoon. If you would like to use unflavored stevia, also increase the vanilla extract by a half teaspoon.
Valerie blogs City|Life|Eats about mindful living, allergy-friendly eats and city life.  In addition to cooking always gluten-free and dairy-free (and often vegan) recipes, Valerie loves exploring farmers’ markets, practicing yoga, and spending time with her husband and loved ones. You can also find Valerie on Twitter @citylifeeats and Facebook.


I read the post title and thought wait a minute, Linda doesn't like spicy. Then I read on and saw it's a guest post from Valerie. ;-) Great recipe and tips, Valerie! I know I would love this. I've been sipping a hot concoction of late that contains cayenne pepper. Tasty and medicinal in that case, so this hot chocolate might cover several bases with the chipotle included. I appreciate the info on varying the sweeteners, too ... very helpful. Thanks for sharing some of Valerie's chocolate spiciness with us, Linda! :-)

Thanks for the great hot chocolate recipe Linda and Valerie! I will definitely try this, but I don't know if I have the nerve to make it spicy :)
Hi Linda - thank you so much for the honor of guest posting on your blog. I love the treasure trove of information and recipes you provide, as well as the community I have found through you and other gluten-free bloggers.

Shirley - I should try the drink with cayenne instead of chipotle. I find the chipotle with cinnamon to be very warming without burning my mouth with spice, you know?

Maggie - try a tiny pinch of chipotle to start with. It will add dimension rather than spice :) And cinnamon and chocolate is just lovely on its own too :)
Ooh, adding chipotle to hot chocolate sounds daring! I'm definitely going to try this with So Delicious coconut milk! Just curious: did you make it with almond milk or coconut? I'm wondering how different the taste might be using one versus the other.
Hi Laurie - I have made it with both. Honestly, I don't find a huge difference between using almond milk and the coconut milk beverage. The later makes for a slightly thicker hot chocolate (particularly if you add the additional tablespoon of coconut milk also), while the former is ever so slightly thinner. I use the Whole Foods unsweetened almond milk which is pretty neutral as almond milks go (at least to my palate). I think that there is less of a difference between using the two non-dairy milks because the additional tablespoon of coconut milk seems to neutralize either version - if anything I taste the almond milk more strongly if I omit the additional tablespoon of coconut milk.

Hope this helps!
Do you know it is sooooo difficult to find something that is gluten-free, soy-free and that is vegan as well? And very healthy to use coconut milk instead of dairy milk too. Am delighted to share this recipe with my facebook friends. Thank you! ^_^
Hello Linda!

I so much love this tasty hot chocolate!!I love every ingredient in it!!

MMMMMMM,...I made it yesterday & it was the best!
Great hot chocolate, dear Valerie!
YUM! I love a little spice with chocolate, I will have to try it now as hot cocoa!

Kelly, Sophie, Michelle. Glad you like the recipe :)
I'm drinking this hot chocolate as we speak ... it's exceptional! The only change I made was to leave out the vanilla as I used vanilla almond milk (what I had on hand). This recipe reminds of the spicy Dagoba hot chocolate mix that my friend makes with almond milk, but this is far, far better. I absolutely love it, Valerie, and you are right about the chipotle--perfect for warming. I'll be making this recipe again and again! Thanks Valerie and Linda!


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