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Gingerbread Hot Chocolate

This cozy gingerbread hot chocolate recipe combines the rich and creamy indulgence of hot chocolate with festive spices, perfect for warming up on chilly winter nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Beverage, Dessert
Cuisine: American, Holiday
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Hot Chocolate Base
  • 1 cup heavy whipping cream consider organic for quality
  • 1 cup whole milk can substitute with almond or oat milk for a dairy-free version
  • 1 teaspoon ground ginger fresh ginger can be used for a kick; just adjust to taste
  • 1 teaspoon ground cinnamon freshly ground offers the best flavor, but pre-ground works too
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons molasses blackstrap molasses is a healthier option
  • 3/4 cup semi-sweet chocolate chips, roughly chopped higher quality chocolate yields better taste!
  • 2 tablespoons light brown sugar, packed dark brown sugar brings a deeper flavor
  • 1 pinch kosher salt helps to bring out all those sweet flavors
For Garnish
  • Whipped cream homemade is always best
  • Gingersnaps, crushed you can also use other cookies or chocolate shavings

Method
 

Preparation
  1. In a small saucepan over low heat, combine 1 cup of heavy whipping cream and 1 cup of whole milk.
  2. Whisk in the 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves until well blended.
Cooking
  1. Continue to heat gently until the mixture is steaming but not boiling, about 5-7 minutes. Keep whisking occasionally.
  2. Once steaming, turn off the heat and cover the pan. Let the mixture steep for 15-20 minutes.
  3. After steeping, whisk in 2 tablespoons of molasses until fully incorporated.
  4. Return the pan to low heat. Add the 3/4 cup of chopped chocolate chips and whisk constantly until the chocolate is fully melted and the mixture becomes smooth and glossy, around 3-5 minutes.
  5. Whisk in 2 tablespoons of light brown sugar and a pinch of salt, adjusting the sweetness to your liking.
Serving
  1. Pour the hot chocolate into mugs and top with whipped cream and a generous sprinkle of crushed gingersnaps.
  2. Enjoy the warmth of this beautiful drink while it’s still steaming!

Notes

If you’ve got leftovers, set them aside! You can reheat them gently, but avoid boiling to keep that creamy texture intact. Always use high-quality chocolate for better flavor. Store leftovers in an airtight container in the fridge for up to 3 days.