Introduction

Gingerbread Hot Chocolate is a cozy, spiced twist on the classic winter favorite. Infused with warming gingerbread spices and rich molasses, this creamy drink warms you from the inside out. Perfect for chilly evenings or holiday gatherings, it’s a comforting treat that feels like a warm hug in a mug.

A close-up view of a brown mug filled with dark brown hot chocolate, topped with a thick, swirled layer of white whipped cream, decorated with brown powdered cinnamon sprinkles. The mug is placed on a white marbled surface scattered with cinnamon sticks and star anise spices. The texture of the whipped cream is smooth and creamy, contrasting with the rich and slightly bubbly surface of the hot chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp molasses
Whipped cream (optional, for topping)
Cinnamon or nutmeg for sprinkling (optional)
Crushed gingerbread cookies (optional)

Instructions

Step 1: Pour the milk and heavy cream into a medium saucepan. Warm over medium-low heat until steam curls at the edges, about 3–5 minutes. Stir gently to distribute heat evenly, being careful not to scald the milk.
Step 2: In a small bowl, whisk together cocoa powder, brown sugar, ginger, cinnamon, nutmeg, and cloves. Add 2–3 tablespoons of the warm milk and whisk into a smooth paste. Pour this paste back into the saucepan and whisk until fully dissolved.
Step 3: Add the chocolate chips to the pot and whisk continuously over low heat until the chocolate is melted and the mixture is velvety and smooth, about 2–3 minutes.
Step 4: Stir in the molasses until the flavor deepens and the color darkens. Adjust the thickness by adding a splash of milk if too thick, or letting it simmer gently for 1–2 minutes if too thin.
Step 5: Taste the hot chocolate and adjust sweetness or spice levels by adding more brown sugar or ginger and cinnamon as desired.
Step 6: Remove from heat and whisk vigorously for 10–15 seconds, or use a milk frother, to add lightness and create a creamy texture.
Step 7: Pour into warmed mugs. Top with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed gingerbread cookies if desired.

Tips & Variations

To make this dairy-free, substitute the milk and cream with coconut milk or almond milk for a delicious alternative.
For extra spice, add a pinch of black pepper or cayenne to enhance the warmth.
Use dark chocolate chips instead of semi-sweet for a richer flavor.
To make it vegan, choose a plant-based milk, dairy-free chocolate chips, and skip the whipped cream or use a coconut-based topping.

Storage

Store any leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Avoid microwaving directly as it can cause the chocolate to separate.

How to Serve

A close-up of a brown cup filled with rich hot chocolate at the bottom layer, topped with a thick, swirled layer of white whipped cream. The whipped cream is decorated with fine sprinkles of brown cocoa powder, adding texture and contrast. The cup sits on a white marbled surface, with blurred brown pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hot chocolate ahead of time?

Yes, you can prepare it in advance and gently reheat on the stove when ready to serve. Just whisk well to restore the creamy texture.

What if I don’t have molasses?

If you don’t have molasses, you can substitute with a little maple syrup or dark brown sugar to provide some of the rich, deep flavor, but molasses gives the authentic gingerbread taste.

Gingerbread Hot Chocolate Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

Indulge in the cozy flavors of autumn with this luscious Gingerbread Hot Chocolate, blending rich chocolate, warming spices, and a hint of molasses for the ultimate festive drink. Perfect for chilly evenings or holiday gatherings, this creamy, spiced hot chocolate delivers a velvety texture and aromatic warmth that’s both comforting and decadent.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Beverages
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Hot Chocolate Base

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

Gingerbread Flavor

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

Topping (Optional but Recommended)

Whipped cream
Cinnamon or nutmeg for sprinkling
Crushed gingerbread cookies

Instructions

Warm the dairy: Pour 2 cups of 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 to 5 minutes, without bringing it to a simmer. Stir gently to distribute heat evenly to avoid scalding, which can dull the flavor and affect the texture.
Bloom the cocoa and spices: In a small bowl, whisk together 2 tbsp cocoa powder, 2 tbsp brown sugar, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves. Add 2 to 3 tablespoons of the warmed milk into this mixture and whisk to form a smooth, glossy paste. Pour this paste back into the saucepan and whisk until fully dissolved; this step prevents clumps and intensifies the gingerbread aroma.
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 melted and the mixture is velvety and uniform, about 2 to 3 minutes. If the chocolate chips do not melt completely, reduce the heat and continue whisking gently to avoid burning.
Add molasses and fine-tune consistency: Whisk in 1 tsp molasses to enhance the flavor and deepen the color of the hot chocolate. Adjust thickness by adding a splash of milk if too thick, or allowing the mixture to barely simmer for 1 to 2 minutes if it’s too thin. The molasses provides the essential gingerbread backbone to this recipe.
Taste and balance: Taste the hot chocolate and adjust sweetness or spices as desired by adding more brown sugar for sweetness or extra ginger or cinnamon for warmth. Customize this step to your preferred signature fall flavor.
Froth for café-style texture: Remove the saucepan from heat. Whisk vigorously for 10 to 15 seconds or use a milk frother to incorporate air, creating a light and luxurious mouthfeel perfect for cozy winter occasions.
Serve and garnish: Pour the hot chocolate into warmed mugs (warming mugs with hot water first and drying them enhances temperature retention). Garnish with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed gingerbread cookies for an extra festive touch.

Notes

Use whole milk and heavy cream for the creamiest texture, but milk alternatives can be substituted.
Warming the milk gently prevents scalding, which affects flavor and texture negatively.
Blooming cocoa powder and spices first ensures no clumps and maximizes aroma.
Molasses is key for authentic gingerbread flavor; don’t omit it.
Adjust sweetness and spice levels after tasting to personalize your hot chocolate.
Warming the mugs before serving keeps the drink hot longer.
Optional toppings add both flavor and a festive presentation.

Keywords: gingerbread hot chocolate, hot chocolate recipe, spiced hot chocolate, holiday drinks, cozy beverage, winter drinks