Description
Enjoy a cozy and festive treat with this Gingerbread Hot Chocolate, blending rich cocoa with warm spices like ginger, cinnamon, nutmeg, and cloves. Perfect for chilly days, this comforting beverage features a luscious mix of milk, molasses, and cocoa, topped with whipped cream and crushed gingerbread cookies for an extra touch of holiday cheer.
Ingredients
Scale
Hot Chocolate Base
- 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
- A pinch of ground cloves
- ½ tsp vanilla extract
Garnishes
- Whipped cream
- Crushed gingerbread cookies
- Marshmallows (optional)
Instructions
- Mix dry ingredients: In a saucepan, whisk together the unsweetened cocoa powder, brown sugar, ground ginger, ground cinnamon, nutmeg, and cloves until evenly combined.
- Create cocoa paste: Add 2 tablespoons of milk to the dry mixture and whisk to form a smooth paste, ensuring there are no lumps.
- Add remaining milk and molasses: Gradually stir in the remaining milk and molasses, mixing thoroughly.
- Heat the mixture: Place the saucepan over medium heat and warm the hot chocolate until it is steaming and hot but not boiling, stirring occasionally to prevent scorching.
- Add vanilla and serve: Remove from heat, stir in the vanilla extract, then pour the hot chocolate into mugs.
- Garnish and enjoy: Top each mug with whipped cream and sprinkle crushed gingerbread cookies or marshmallows on top for a festive finish.
Notes
- Use your preferred milk type to suit dietary needs or taste preferences, including dairy or plant-based options.
- Adjust the sweetness or spices to taste; add more molasses or sugar if desired.
- Be careful not to boil the hot chocolate to avoid bitterness and maintain a smooth texture.
- Garnishes like whipped cream and crushed gingerbread cookies elevate both flavor and presentation.
- This recipe can be easily doubled or scaled for larger groups.
