Description
This Gingerbread Hot Chocolate is a cozy, spiced twist on the classic winter favorite. Combining rich cocoa with warming ginger, cinnamon, and molasses, it’s the perfect comforting drink for chilly days, topped with whipped cream and gingerbread cookie crumbs for added festive flair.
Ingredients
Scale
Main Ingredients
- 2 cups milk (whole, oat, or almond)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp brown sugar
- 1 tbsp molasses
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- A pinch of nutmeg and cloves
- ½ tsp vanilla extract
For Garnish
- Whipped cream
- Crushed gingerbread cookies
- Marshmallows (optional)
Instructions
- Mix Cocoa and Spices: In a saucepan, whisk together the cocoa powder, brown sugar, ground ginger, ground cinnamon, nutmeg, and cloves until well combined.
- Create Cocoa Paste: Add 2 tablespoons of milk to the dry mixture and stir to form a smooth paste, ensuring there are no lumps.
- Add Remaining Milk and Molasses: Pour in the rest of the milk along with the molasses, stirring continuously to blend all ingredients evenly.
- Heat the Mixture: Place the saucepan over medium heat and warm the mixture until it is hot and steamy, but do not let it boil to preserve the flavor and texture.
- Finish with Vanilla: Remove from heat and stir in the vanilla extract for a fragrant finish, then pour the hot chocolate into mugs.
- Garnish and Serve: Top each cup with whipped cream and sprinkle crushed gingerbread cookies or marshmallows if desired. Serve immediately for best taste.
Notes
- You can substitute any milk of your choice, including dairy-free options such as oat or almond milk.
- Do not boil the hot chocolate as it can alter the taste and cause the milk to curdle.
- Adjust the sweetness by varying the amount of brown sugar and molasses to suit your preference.
- For a vegan version, use plant-based milk and skip whipped cream or use a vegan whipped topping.
- Crushed gingerbread cookies add a lovely texture and enhance the gingerbread flavor.
