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Gingerbread Hot Chocolate Recipe

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★★★★★

4.5 from 146 reviews

This Gingerbread Hot Chocolate is a cozy and indulgent winter drink combining rich melted chocolate with warming gingerbread spices and a hint of molasses. Creamy whole milk and heavy cream create a silky base, enhanced by a finely balanced blend of cocoa powder, brown sugar, and traditional holiday spices like ginger, cinnamon, nutmeg, and cloves. Finished with optional whipped cream and crushed gingerbread cookie toppings, this festive beverage warms you from the inside out and captures the nostalgic flavors of gingerbread in a luscious hot chocolate.

Ingredients

Scale

Hot Chocolate Base

  • 2 cups whole milk or milk of your choice
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp brown sugar

Gingerbread Flavoring

  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp molasses

Optional Toppings

  • Whipped cream
  • Cinnamon or nutmeg for sprinkling
  • Crushed gingerbread cookies

Instructions

  1. Warm the dairy: Pour 2 cups milk and 1/2 cup heavy cream into a medium saucepan. Set over medium-low heat and warm until steam curls at the edges, about 3–5 minutes, taking care not to simmer. Stir gently to evenly distribute heat, avoiding scalding which dulls flavor and texture.
  2. Bloom the cocoa & spices: In a small bowl, whisk together 2 tbsp cocoa powder, 2 tbsp brown sugar, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves. Add 2–3 tbsp of the warm milk to make a smooth paste, then whisk this mixture back into the saucepan until fully dissolved. This step prevents clumps and boosts the aromatic gingerbread flavor.
  3. Melt the chocolate: Add 1/2 cup semi-sweet chocolate chips to the saucepan. Whisk slowly and steadily over gentle heat until the chocolate is completely melted and the mixture is velvety and smooth, about 2–3 minutes. Avoid high heat to prevent burning the chocolate.
  4. Add molasses & fine-tune the body: Whisk in 1 tsp molasses to deepen color and enhance the gingerbread flavor. If the hot chocolate is too thick, add a splash of milk; if too thin, let it barely simmer for 1–2 minutes to reduce and thicken slightly.
  5. Taste & balance: Taste your hot chocolate and adjust sweetness or spice levels as desired by adding more brown sugar or ginger/cinnamon. This step personalizes the flavor and ensures the perfect cozy balance.
  6. Froth for café-style texture: Remove the saucepan from heat. Whisk vigorously for 10–15 seconds or use a milk frother to create a light, airy texture that enhances the mouthfeel.
  7. Serve & garnish: Pour the hot chocolate into warmed mugs (pre-warm the mugs with hot water and dry). Top with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed gingerbread cookies if desired. Serve immediately while hot and fragrant. Optionally, stir in a splash of dark rum or bourbon off the heat for a grown-up twist.

Notes

  • Use moderate heat to avoid scalding milk and preserve a creamy texture.
  • Blooming cocoa and spices prevents lumps and maximizes flavor.
  • Molasses is essential to highlight the gingerbread essence; do not skip.
  • Adjust sweetness and spices gradually to suit your taste.
  • Warming mugs keeps your hot chocolate hot longer.
  • Optional toppings add festive flair and texture contrasts.
  • Adding alcohol is optional and should complement, not overpower, the spices.

Keywords: Gingerbread hot chocolate, holiday drink, winter beverage, cozy drink, chocolate drink recipe, festive hot chocolate, gingerbread spices, creamy hot chocolate

Find it online: https://mixitwitjoe.com/gingerbread-hot-chocolate-recipe/