Gingerbread Hot Chocolate Christmas (Printer-Friendly Version)
A cozy blend of cocoa, spices, and maple syrup warmed with milk and topped with whipped cream and cookies.
# What You'll Need:
→ Beverage Base
01 -
2 cups whole milk or alternative dairy-free milk
→ Spice Mix
02 -
2 tablespoons unsweetened cocoa powder
03 -
2 tablespoons pure maple syrup or brown sugar
04 -
1 tablespoon molasses
05 -
½ teaspoon ground ginger
06 -
½ teaspoon ground cinnamon
07 -
¼ teaspoon ground nutmeg
08 -
Pinch of fine salt
→ Flavor Enhancer
09 -
1 teaspoon pure vanilla extract
→ Toppings
10 -
Whipped cream
11 -
Crushed gingerbread cookies
12 -
Sprinkle of cinnamon or nutmeg
# Steps to Follow:
01 -
In a small saucepan over medium heat, whisk together cocoa powder, maple syrup, molasses, ground ginger, cinnamon, nutmeg, and salt until evenly combined.
02 -
Gradually whisk in milk to the dry mixture to create a smooth blend. Continue whisking over medium heat until the beverage is hot and slightly frothy, approximately 5 to 7 minutes. Avoid boiling.
03 -
Remove saucepan from heat and stir in vanilla extract for enhanced aroma and flavor.
04 -
Pour the hot chocolate into mugs and top generously with whipped cream, crushed gingerbread cookies, and a light dusting of cinnamon or nutmeg.
# Additional Tips:
01 -
Avoid boiling the mixture to preserve the smooth texture and delicate spice notes.