Homemade Hot Chocolate

My little baby is now four and half months old! Although I haven’t reported it here yet, we had several troubles with his eating early on. One of the saddest was that he seemed to be in terrible pain during and after feedings. He would grunt and squirm and generally seem uncomfortable. At the advice of the pediatrician, I went off cow’s milk products. Two weeks later, he was much better. We have no idea if my diet change worked or if time was the issue, but I have no regrets.

Although some people might think giving up of cow’s milk products to be difficult, because of our kosher home, it wasn’t too hard. None of my meat recipes have milk in them, and I have discovered some great substitutions for dairy recipes. At first, I was using goat milk. This is a great product, but I could only get whole goat milk on Peapod. Needless to say, it was a bit thick. Combined with the slight goat-y taste, it wasn’t the best. Almond milk was obviously out of the question (due to an allergy), so I moved on to soy. Peapod even has a certified pareve option! Alas, my local Sudbury Farms only carries soy milk created using dairy equipment.

One of my staples is hot chocolate. I drink it all summer in my air-conditioned office, and all winter, in general. Most hot chocolate brands contain milk powder, however! I found a really expensive one at the grocery store that doesn’t. When I realized that it only had three ingredients, I thought, “why the hell am I not making this myself?”

So, I did! I also ordered some really cute jars for storing the mix both at home and at work. The best part? By using pareve soy milk, I can now have hot chocolate after a meat meal. Wahoo!


  • 3½ cups sugar
  • 2¼ cups cocoa
  • 1 tablespoon salt


  1. Combine all ingredients.
  2. Use two tablespoons of mix for every cup of warm liquid.

based on a recipe by Martha Stewart

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