Description
| A creamy, spiced gingerbread hot chocolate made with rich cocoa, warm holiday spices, and a hint of molasses — perfect for cozy winter nights. |
Ingredients
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2 cups milk (whole, oat, or almond)
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2 tbsp unsweetened cocoa powder
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2 tbsp brown sugar
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1 tbsp molasses
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½ tsp ground ginger
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½ tsp ground cinnamon
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A pinch of nutmeg and cloves
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½ tsp vanilla extract
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Whipped cream, crushed gingerbread cookies, or marshmallows for garnish
Instructions
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In a saucepan, whisk together cocoa powder, sugar, and spices.
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Add 2 tbsp milk to form a paste, then stir in remaining milk and molasses.
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Heat over medium heat until warm and steamy (don’t boil).
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Stir in vanilla extract and pour into mugs.
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Top with whipped cream and gingerbread cookie crumbs.
Microwave method: Mix all ingredients in a mug, heat for 1 minute, stir, then heat another 30 seconds.
Notes
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Make it vegan by using oat or almond milk and coconut whipped cream.
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Adjust spice and sweetness to taste.
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Store leftover mix in a sealed jar for quick, cozy refills.
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Try adding espresso for a gingerbread mocha twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage, Holiday Drink
- Method: Stovetop or Microwave
- Cuisine: American, European-inspired
Nutrition
- Calories: 220 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 35 g
- Fiber: 3g
- Protein: 6 g