Description
Cozy up with this indulgent Gingerbread Hot Chocolate, a festive twist on a classic winter favorite. Combining rich cocoa, warm spices, and a touch of molasses, this creamy drink is perfect for chilly evenings and holiday gatherings.
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 and cloves
- ½ tsp vanilla extract
Garnish
- Whipped cream
- Crushed gingerbread cookies
- Marshmallows (optional)
Instructions
- Mix Cocoa and Spices: In a saucepan, whisk together the unsweetened cocoa powder, brown sugar, ground ginger, ground cinnamon, nutmeg, and cloves to evenly combine the dry ingredients.
- Form a Paste and Add Liquids: Pour 2 tablespoons of milk into the cocoa and spice mixture to create a smooth paste, then gradually stir in the remaining milk along with the molasses, ensuring everything is well incorporated.
- Heat the Mixture: Place the saucepan over medium heat and warm the mixture until it is hot and steamy, but be careful not to let it boil to preserve the flavors and texture.
- Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract for added depth and aroma.
- Serve and Garnish: Pour the hot chocolate into mugs and top with whipped cream, crushed gingerbread cookies, and marshmallows if desired, enhancing both flavor and presentation.
Notes
- Use any milk of your choice, such as whole, oat, or almond milk, to suit dietary preferences.
- Do not allow the hot chocolate to boil to preserve the smooth texture and prevent burning.
- For a vegan option, use plant-based milk and ensure the whipped cream and cookies are vegan-friendly.
- Adjust the level of spices according to your taste preferences for a milder or more robust gingerbread flavor.
- Garnishes like crushed gingerbread cookies add a delightful texture contrast and festive appeal.
