gingerbread-spiced-hot-cocoa

Gingerbread Spiced Hot Cocoa

TOTAL
15min
PREP
5min
COOK
10min
Easy

Elevate your cozy moments with this Gingerbread Spiced Hot Cocoa. Rich, creamy chocolate is infused with warming ginger, cinnamon, and a hint of molasses for a festive and comforting treat.

350 Calories
12g Protein
45g Carbs
15g Fats

*Nutrition per serving

Hot Chocolate
Gingerbread Spice
Festive Drink
Cozy Beverage

Ingredients

Servings: 4
1000ml (4 cups) Whole Milk
50g (1/2 cup) Unsweetened Cocoa Powder
75g (1/3 cup) Granulated Sugar
5g (1 tsp) Ground Ginger
2.5g (1/2 tsp) Ground Cinnamon
30ml (2 tbsp) Molasses
5ml (1 tsp) Vanilla Extract
1g (1/8 tsp) Salt
50g (1/2 cup) Dark Chocolate Chips (optional)
As needed Whipped Cream (for topping)
4 Cinnamon Sticks (for garnish)
4 Star Anise (for garnish)

Steps

1

In a medium saucepan, whisk together the unsweetened cocoa powder, granulated sugar, ground ginger, ground cinnamon, and salt. Ensure there are no clumps for a smooth consistency.

💡

Whisking the dry ingredients together before adding liquid helps to prevent lumps from forming in the hot cocoa.

2

Gradually pour in about 250ml (1 cup) of the whole milk while continuously whisking. Continue whisking until you have a smooth, thick paste. This process helps to bloom the cocoa powder and release its flavor.

💡

Starting with a small amount of milk and creating a paste ensures the cocoa powder fully incorporates without becoming gritty.

3

Slowly whisk in the remaining 750ml (3 cups) of whole milk, ensuring everything is well combined. Add the molasses and vanilla extract to the saucepan.

💡

Adding the molasses and vanilla at this stage allows their flavors to meld with the chocolate base.

4

Place the saucepan over medium heat. Stir the mixture constantly with a whisk or wooden spoon, scraping the bottom and sides of the pan to prevent scorching. Heat the hot cocoa until it is steaming and small bubbles begin to form around the edges, but do not let it boil.

💡

Constant stirring is crucial to prevent the milk from burning on the bottom of the pan and to ensure even heating.

5

If using, add the dark chocolate chips to the hot cocoa. Continue stirring until the chocolate chips have completely melted and the cocoa is smooth and glossy. This will make the hot cocoa extra rich and decadent.

💡

Using good quality dark chocolate chips will significantly enhance the flavor profile of your hot cocoa.

6

Once heated through and the chocolate is melted (if used), remove the saucepan from the heat. Taste and adjust sweetness or spice levels if desired. You can add a pinch more sugar or a tiny bit more ginger or cinnamon.

💡

Adjusting seasonings at the end allows you to fine-tune the flavor to your personal preference.

7

Ladle the hot gingerbread spiced cocoa into four mugs. Ensure each mug gets an even distribution of the rich, chocolatey mixture.

💡

Warm your mugs beforehand by rinsing them with hot water for a more enjoyable drinking experience.

8

Top each mug generously with whipped cream. Garnish each serving with a cinnamon stick and a star anise for an aromatic and festive finish.

💡

The cinnamon stick and star anise add a beautiful visual appeal and release subtle aromas as you drink.

Related recipes