Gingerbread Hot Chocolate
Gingerbread hot chocolate starts with milk, cream, molasses, and warm spices heated gently on the stovetop. Finely chopped semi-sweet chocolate melts into the steaming milk for a smooth, chocolate-brown drink without a prepared mix or separate syrup. Keep the heat low and whisk often to prevent scorching, then pour into two mugs. Add whipped cream and fine gingerbread-cookie crumbs just before serving so the topping stays fluffy.
Ingredients for Gingerbread Hot Chocolate
- 2 cups whole milk (480g)
- 1/2 cup heavy cream, for the drink (120g)
- 3 ounces semi-sweet chocolate, finely chopped (85g)
- 1 tablespoon molasses (20g)
- 1 tablespoon light brown sugar, plus up to 1 tablespoon more to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- A small pinch of ground cloves
- A small pinch of fine salt
- 1/2 cup cold heavy cream, for topping (120g)
- 1 tablespoon powdered sugar
- 1 gingerbread cookie or gingersnap, finely crushed (about 1 tablespoon crumbs)
Chop the chocolate finely so it melts evenly. The molasses adds a deeper gingerbread note, while the cream gives this version a richer body.
How to Make Gingerbread Hot Chocolate
- Prepare the topping: Beat the cold topping cream with the powdered sugar until it holds soft-to-medium peaks. Crush the cookie into fine crumbs and set both aside.
- Warm the spiced milk: In a small or medium saucepan with room to whisk, combine the milk, drink cream, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt. Heat uncovered over low to medium-low heat, whisking frequently. Start checking for steam after about 4 minutes; continue until the mixture is steaming but not boiling, about 4 to 6 minutes total.
- Melt the chocolate: Add the chopped chocolate and whisk continuously or nearly continuously until no pieces remain and the drink looks smooth and evenly brown, about 1 to 2 minutes. Remove from the heat without letting it boil.
- Taste and pour: Taste carefully. If needed, whisk a little extra brown sugar into the saucepan, up to 1 tablespoon total. Divide the hot chocolate between two mugs, leaving room for the topping.
- Top and serve: Add a generous swirl of whipped cream to each mug and sprinkle with the cookie crumbs. Serve immediately, with extra gingerbread cookies alongside if desired.
How to Keep the Hot Chocolate Smooth
Use gentle heat rather than bringing the milk to a boil, and keep whisking as the chocolate melts. The drink is ready when it is steaming and no chocolate pieces are visible. Ground spices may settle slightly; give the hot chocolate one more whisk before pouring if needed.
Adjusting the Gingerbread Spice
Ground ginger and cloves vary in strength. For a milder batch, reduce the ginger and use only a trace of cloves. Taste after the chocolate melts, then add any extra spice or sugar gradually.
How to Store and Reheat Leftovers
Refrigerate leftover hot chocolate in a covered container for up to 2 days, without the whipped cream or cookie crumbs.
Reheat gently in a saucepan over low heat, whisking to recombine. Alternatively, microwave in short intervals, whisking between them. The drink may thicken or separate slightly while chilled; add fresh toppings only after reheating.
Nutrition
Approximate nutrition per serving (1 mug with whipped cream and cookie crumbs). Values vary with the chocolate and cookie used.
- Calories: 865
- Protein: 14g
- Fat: 65g
- Carbohydrates: 62g
Approximate nutrition per 100g: 205 calories, 3g protein, 15g fat, and 15g carbohydrates.
Gingerbread Hot Chocolate
Equipment
- Saucepan
- Whisk
- Mixing bowl
Ingredients
For the Hot Chocolate
- 2 cups whole milk (480 g)
- 1/2 cup heavy cream (120 g)
- 3 ounces semi-sweet chocolate, finely chopped (85 g)
- 1 tablespoon molasses (20 g)
- 1 tablespoon light brown sugar, plus up to 1 tablespoon more to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- A small pinch of ground cloves
- A small pinch of fine salt
For the Topping
- 1/2 cup cold heavy cream (120 g)
- 1 tablespoon powdered sugar
- 1 gingerbread cookie or gingersnap, finely crushed (about 1 tablespoon crumbs)
Instructions
- Beat the cold topping cream with the powdered sugar until it holds soft-to-medium peaks. Set aside.
- Crush the cookie into fine crumbs and set aside.
- Combine the milk, drink cream, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a saucepan.
- Heat uncovered over low to medium-low heat, whisking frequently, until steaming but not boiling, about 4 to 6 minutes.
- Add the chopped chocolate and whisk continuously or nearly continuously until melted and smooth, about 1 to 2 minutes. Remove from the heat.
- Taste carefully and whisk in additional brown sugar if needed, up to 1 tablespoon more.
- Divide the hot chocolate between two mugs, leaving room for the topping.
- Top each mug with whipped cream and cookie crumbs. Serve immediately.
Tips
- Chop the chocolate finely so it melts evenly.
- Use gentle heat and do not let the milk mixture boil.
- Whisk frequently while heating and as the chocolate melts to help prevent scorching.
- Give the drink one more whisk before pouring if the spices have settled.
- Add extra spice or sugar gradually after tasting.
Variations
- Milder Gingerbread Hot Chocolate: Reduce the ground ginger and use only a trace of cloves for a milder spice flavor.