Gingerbread Hot Chocolate, an exquisite festive drink that can be enjoyed throughout the cold season, especially at Christmas. Serve it with some gingerbread man cookies, and let your taste buds be truly spoiled. Rich and luscious, this homemade hot drink is infused with earthy gingerbread spices to make the perfect christmassy treat.
Nothing like a mug of hot chocolate to comfort you when the weather is miserably cold. And since gingerbread is the favourite flavour of the season, it only made sense to make our hot chocolate extra special.
True, perhaps the gingerbread latte is more popular, but I'm a hot chocolate girl trough and trough, and that will always be my first choice of hot on-alcoholic Christmas drink.
If you like gingerbead man cookies (I mean, honestly, who doesn't), ginger cake or gingerbread cupcakes, then you will like this drink for sure. It might not be the healthiest, so don't even bother check the calories, but it can comfort you like nothing else.
Plus, Christmas is coming, so let's worry about calories in January, no need to feel all guilty even before the festive madness is about to start.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- ground ginger - is the best, although I guess you can use fresh one too, but let's stick to the ground one for this recipe
- ground cinnamon - a classic spice for gingerbread & Christmas time
- light brown sugar - adds sweetness and a caramel-like taste
- nutmeg - a earthy and warming spice, goes really well with the hot chocolate
- chocolate and cocoa powder - go together for an extra chocolatey flavour, I do prefer using both, it adds richness to the hot drink
- cream - to garnish
- ground all spice - a very festive flavour
Step-by-step photos and intructions
It's such an easy recipe, but utterly delicious:
- Pour the milk in a pan, add the cocoa powder, sugar and the spices, and bring to a boil.
- Add the chocolate pieces, and stir well, until the chocolate is melted.
- Transfer to a cup and top with cream (optional, but always better with it)
Expert tips
Adding the spices right from the begging helps infuse the milk with all the wonderful flavours. You can use whole spices instead of ground spices, just make sure to remove them before serving.
The dark chocolate adds richness and a more intense chocolatey flavour, plus it thickens the hot chocolate. But, if you prefer, you can leave it out, just increase the amount of cocoa powder by another half a tablespoon.
If you’ve liked my GINGERBEAD HOT CHOCOLATE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Gingerbread Hot Chocolate
Ingredients
- 500 ml full-fat milk (2 cups)
- 100 g milk chocolate pieces or chocolate chips (3 oz)
- 1 tablespoon cocoa powder
- 2 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground all spice
- 65 ml cream (¼ cup - to garnish)
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Pour the milk in a pan, add the cocoa powder, sugar and the spices, and bring to a boil.
- Add the chocolate pieces, and stir well, until the chocolate is melted.
- Transfer to cups and top with cream (optional).
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