Having worked in cookbook publishing, CPG label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews. The Spruce Eats writer Alyssa Langer is a registered dietitian and foodie, always curious about the next food or ingredient craze and hungry to learn and try more. We then used this research to assign a star rating from one to five (five being the best one being the worst) to certain products on the list. To compile this list, our team of editors and contributors spent hours researching the best hot chocolate mixes on the market, evaluating their key features-like ingredients, cocoa powder percentage, and price-in addition to reviews from customers and other trusted sources. Your best bet is to be your own detective and carefully read your labels. Products can also state if they’re made in a gluten-free facility. If a product has a gluten-free claim or certification on the label, you’re good to go. Most hot chocolate should be gluten-free, but, like any food allergy or intolerance, you want to double-check the label to be sure. Always check your product’s label and follow the manufacturer’s expiration date on the package, as well as any storage instructions they provide. The USDA recommends one year in your pantry after opening. Hot chocolate can expire once the package has been opened. With a short, concise list, it’s easy to see and understand exactly what you’re getting in your product. Generally speaking, the shorter the list, the better as ingredient lists grow longer and fill up with more difficult-to-pronounce, mysterious ingredients, you end up with more additives and artificial flavors. While this is especially important to those with food allergies or sensitivities, it’s also simply a good habit to be aware of what’s in your products. Like all products, you always want to pay careful attention to ingredient lists. If your instructions specify getting your liquid to a certain temperature (to boil or not to boil), make sure to follow those instructions, as well. Some companies may recommend using the stovetop, while others may offer microwave instructions. Some brands may specify using milk, others may say water or milk will suffice, and you’ll want to ensure you’re using the correct cup amount so as to not dilute your drink. In order to make the best hot chocolate, you will want to follow the instructions on the label and prepare it as the manufacturer recommends. So if a product is labeled 70 percent dark chocolate, that means its cocoa mass is 70 percent, and 30 percent of the product is made up of other ingredients. You will often see a cocoa percentage listed on bars of chocolate or powders, and this captures how much of the product is actually "cocoa mass," as opposed to other added ingredients (sugar, vanilla, etc.). Most of us are familiar with the three main, broad types of chocolate-milk, dark, and white-but there are also percentages to take into account that further sub-divide those categories. What to Look for in Hot Chocolate Mixes Type/Intensity If you’re in search of an easy cup of white hot chocolate, Land O Lakes Arctic White Chocolate Mix is an excellent and delicious choice. It’s non-GMO, gluten-free, and can even be used in baking. If you are looking for an overall winning hot chocolate that is super chocolatey and rich and has very few ingredients (meaning no questionable additives), Guittard Chocolate Grand Cacao Drinking Chocolate is the way to go.
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