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Gingerbread Hot Chocolate Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  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 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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