Warming Gingerbread Hot Chocolate

Warming Gingerbread Hot Chocolate is rich and creamy and made with all the spicy flavors of gingerbread.  Milk and cream steeped with fresh ginger, molasses, cloves, allspice, and cinnamon.    

 

 

How to make gingerbread hot chocolate

1

2

3

1.  The recipe uses whole milk and cream, fresh ginger, molasses and all the wonderful spices found in gingerbread, cocoa, and semi-sweet chocolate.

2.  In a saucepan add milk, cream, fresh ginger, molasses, whole cloves and allspice berries, ground cinnamon.

4

5

6

4.  After 20 minutes. Strain milk and discard all solids.

5.  Return milk to the saucepan and add cocoa powder and semi-sweet chocolate.  

6.  Once the chocolate has melted, whisk until smooth.  Served with whipped cream or marshmallows, or both.  Optional garnishes:  sprinkles, gingerbread cookies.                                                                                                                                                                                                                              

Tips for making a sensational cup of gingerbread hot chocolate

• Use whole milk and cream.  If dairy free is preferred, coconut milk is a great option but any plant-based milk may be used
• You may have noticed the only sweetener used is a bit of molasses and bittersweet chocolate. It’s my personal choice for less sugar, but feel free to add a tablespoon of brown sugar if you want a sweeter hot chocolate.  I use raw cacao powder as well, but a rich Dutch process cocoa is just as good.   
• If fresh ginger isn’t available, substitute with 1 teaspoon ground ginger.   If you want a little kick, add a pinch of cayenne.                                                                                                                      
• Don’t let the milk mixture come to a full rolling boil.  Just a barely a simmer will heat the milk enough to steep the wonderful spices.
• Feel free to double or triple the batch.  It’s great to have a stash on hand for those late night cravings for chocolate and will keep in for 3-5 days.  

Feeling inspired?

If you make my Gingerbread Hot chocolate, please review and give a star rating below in the recipe card.  

5 from 6 votes

Print

Warming Gingerbread Hot Chocolate

Rich and creamy Gingerbread Hot Chocolate made with all the spicy flavors of gingerbread.  Milk and cream are steeped with fresh ginger, molasses, cloves, allspice, and cinnamon.    

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword chocolate, gingerbread, hot chocolate

Prep Time 5 minutes

Cook Time 20 minutes

steep 20 minutes

Total Time 25 minutes

Servings 3

Calories 431 kcal

Ingredients

• 2 cups whole milk
• 1 cup cream
• 2 tablespoons molasses
• 10 whole cloves
• 10 allspice berries
• 1/2 teaspoon ground cinnamon
• 1- inch piece of ginger sliced
• 1/4 cup cocoa
• 1/4 cup semi-sweet or bittersweet chocolate
• Whipped Cream
• Marshmallows

Instructions

1. In a small saucepan add milk, cream, molasses, and spices over low heat.  Barely bring to a simmer. Remove from heat and cover. Allow mixture to steep for 20 minutes.  

2. Strain out the solids and discard. Reheat milk mixture then add cocoa and chopped chocolate. Once the chocolate has melted whisk until thick and smooth.

3. Serve with whipped cream or marshmallows or both!  Makes 3 cups

Recipe Notes

Tips for making a sensational cup of hot chocolate

• Use whole milk and cream.  If dairy free is preferred, coconut milk is a great option but any plant-based milk can be used
• You may have noticed that the only sweetener used is a bit of molasses and bittersweet chocolate. It's my personal choice for less sugar, but feel free to add a tablespoon of brown sugar if you want a sweeter hot chocolate.  I use raw cacao powder as well, but a rich Dutch process cocoa is just as good.   
• If fresh ginger isn't available, substitute with 1 teaspoon ground ginger.   If you want a little kick, add a pinch of cayenne.                                                                                                                      
• Don't let the milk mixture come to a full rolling boil.  Just a barely a simmer will heat the milk enough to steep the wonderful spices.
• Feel free to double or triple the batch.  It's great to have a stash on hand for those late night cravings for chocolate and will keep in for 3-5 days.  

Nutrition Facts

Warming Gingerbread Hot Chocolate

Amount Per Serving (1 g)

Calories 431 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 21g105%

Cholesterol 124mg41%

Sodium 108mg5%

Potassium 578mg17%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 18g20%

Protein 8g16%

Vitamin A 1430IU29%

Vitamin C 0.5mg1%

Calcium 276mg28%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

More Christmas recipes you’ll love

Spiced Cranberry Wassail

Norwegian Berlinerkranser