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This gingerbread hot chocolate has quickly become my favorite cozy treat for the holiday season. It brings together the comforting warmth of classic hot chocolate with the spicy, nostalgic flavors of gingerbread, making it perfect for quiet mornings or festive evenings in.
I first made this recipe during a chilly December day, and now it’s a tradition in my house whenever the weather turns cold. It smells like Christmas in a cup and tastes even better with whipped cream and crushed gingerbread cookies on top.
Ingredients
- Milk of choice: Two cups milk of choice — dairy or non—dairy works well for extra creaminess, whole milk or oat milk are great picks
- Unsweetened cocoa powder: Two tablespoons unsweetened cocoa powder — choose a high-quality cocoa for a rich chocolate flavor
- Sweetener: Two tablespoons maple syrup or brown sugar — adds natural sweetness and depth
- Molasses: One tablespoon molasses — brings out that classic gingerbread color and complexity
- Ground ginger: Half a teaspoon ground ginger — the star spice that gives the drink its festive warmth
- Cinnamon: Half a teaspoon cinnamon — adds a comforting spice note that complements the ginger
- Nutmeg: Quarter teaspoon nutmeg — enhances the overall aromatic profile
- Vanilla extract: One teaspoon vanilla extract — smooths and rounds all the flavors together
- Salt: A pinch of salt — balances the sweetness and enhances the chocolate
- For topping: Whipped cream, crushed gingerbread cookies, and a sprinkle of cinnamon or nutmeg — these finishing touches elevate the drink’s texture and flavor and add a festive look
Instructions
- Savor the Spice Mix:
- In a small saucepan over medium heat, whisk the cocoa powder, maple syrup, molasses, ground ginger, cinnamon, nutmeg, and a pinch of salt. This step is all about combining the intense flavors of your spices and sweeteners before the milk joins the party.
- Add the Milk Slowly:
- Gradually pour in the milk while continuously whisking to avoid lumps and create a smooth blend. Keeping the heat moderate, this slow incorporation helps the cocoa and spices dissolve evenly, ensuring a creamy consistency.
- Heat to Perfection:
- Continue whisking the mixture gently until it is steaming hot and slightly frothy. This should take about five to seven minutes. Avoid boiling because high heat can make the milk separate or scorch the sugars, which changes the flavor.
- Finish with Vanilla:
- Remove the saucepan from the heat and stir in the vanilla extract. This final touch lends a subtle sweetness and depth that tie all the elements together beautifully.
- Serve with Festive Flair:
- Pour the hot chocolate into mugs and top generously with whipped cream. Sprinkle the crushed gingerbread cookies on top and add a dash of cinnamon or nutmeg to finish. These garnishes bring texture, extra flavor, and seasonal cheer in every sip.
One of my favorite parts about this recipe is the use of molasses. It lends such a rich, authentic flavor that really evokes the spirit of gingerbread without needing complicated ingredients. Making this with my kids is always a memorable moment because they get to crush the gingerbread cookies for the topping, and the whole kitchen smells like the holidays.
Storage Tips
You can store leftover hot chocolate in a sealed container in the fridge for up to three days. When reheating, warm gently on the stove or microwave to prevent curdling or separating. It’s best to add fresh whipped cream and crushed cookies each time you serve.
Ingredient Substitutions
If you don’t have molasses, dark brown sugar can work in a pinch but expect a slightly lighter flavor. For the milk, almond or coconut milk works well but may change the texture slightly. Adjust the sweetness to taste as non—dairy milks can be less naturally sweet.
Serving Suggestions
This hot chocolate is lovely paired with a gingerbread cookie or a slice of spiced cake to keep the holiday theme going. For an adult twist, try a splash of bourbon or a sprinkle of chili powder on top to balance the sweetness.
Warm, spiced, and utterly comforting, this gingerbread hot chocolate is a holiday must—try. Top with whipped cream and crushed cookies for a festive finish.
Common Questions About Recipes
- → What spices are used in this hot chocolate?
Ground ginger, cinnamon, and nutmeg provide a warm, festive flavor profile that complements the cocoa and sweetness.
- → Can I use non-dairy milk for this drink?
Yes, any milk of choice, including almond, oat, or soy milk, works well to maintain creaminess and enhance flavors.
- → How do I prevent the mixture from boiling?
Heat the drink gently over medium heat, whisking frequently, and remove from heat once steaming and frothy but before boiling.
- → What toppings enhance this hot chocolate?
Whipped cream, crushed gingerbread cookies, and a sprinkle of cinnamon or nutmeg add texture and extra spice notes.
- → Is maple syrup essential for sweetness?
Maple syrup adds a unique flavor and natural sweetness, but brown sugar can be substituted if preferred.