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Gingerbread Hot Chocolate – A Cozy Holiday Drink

When the holidays roll in, hot chocolate and gingerbread are two of the most comforting treats. This Gingerbread Hot Chocolate combines both into one steaming mug of joy. Imagine sipping velvety cocoa infused with cinnamon, ginger, nutmeg, and a touch of molasses—it’s like wrapping yourself in a blanket of holiday cheer. Unlike ordinary cocoa, this version has layers of spice and richness that make it taste just like a gingerbread cookie in liquid form. Topped with whipped cream, chocolate drizzle, or even a gingerbread cookie garnish, it’s perfect for holiday gatherings, Christmas morning, or cozy nights by the fireplace. This recipe is simple, quick, and customizable, making it a seasonal staple for anyone who loves holiday flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 mugs
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups whole milk or dairy-free alternative
  • ½ cup heavy cream
  • ½ cup semi-sweet chocolate chips or chopped chocolate bar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • Pinch of cloves
  • Whipped cream for topping
  • Mini marshmallows or gingerbread cookies optional garnish

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Heatproof mugs
  • Ladle
  • Optional:
  • Milk frother (for extra creaminess)
  • Piping bag (for whipped cream swirls)

Method
 

Step 1: Warm the Milk & Cream
  1. In a saucepan, heat milk and cream over medium heat until steaming (do not boil).
Step 2: Whisk in Chocolate & Cocoa
  1. Add chocolate chips and cocoa powder.
  2. Whisk until chocolate melts and mixture is smooth.
Step 3: Add Spices & Flavor
  1. Stir in molasses, brown sugar, vanilla, cinnamon, ginger, nutmeg, and cloves.
  2. Simmer gently for 5 minutes, whisking often.
Step 4: Serve
  1. Pour into mugs.
  2. Top with whipped cream, marshmallows, or a gingerbread cookie.
  3. Sprinkle with cinnamon for the finishing touch.

Notes

🧊 Storage & Reheating
Refrigerator: Store cooled hot chocolate in a sealed container for up to 2 days.
Reheating: Warm gently on the stovetop, whisking to restore creaminess.
Freezer: Not recommended due to dairy separation.
🥄 Variations
Peppermint Gingerbread Hot Chocolate: Add ½ teaspoon peppermint extract.
Dairy-Free Version: Use almond, oat, or coconut milk with coconut cream.
Extra Spicy Kick: Add a pinch of cayenne or black pepper.
White Chocolate Twist: Swap semi-sweet chocolate for white chocolate.
Mocha Gingerbread Cocoa: Replace 1 cup milk with brewed coffee.
❓ 10 FAQs
Can I use cocoa powder instead of chocolate chips?
Yes, but chocolate chips give it richness—use at least ¾ cup cocoa powder if skipping.
What kind of molasses works best?
Unsulphured molasses (mild or robust), not blackstrap—it’s too bitter.
Can I make this in a slow cooker?
Yes! Combine everything and cook on low for 2 hours, stirring occasionally.
Can I use plant-based milk?
Absolutely—oat milk makes it especially creamy.
Can I reduce the sugar?
Yes, adjust to taste or skip brown sugar for a less sweet drink.
What toppings work best?
Whipped cream, mini marshmallows, gingerbread cookies, or chocolate shavings.
Is this kid-friendly?
Yes, it’s cozy and non-alcoholic.
Can I make it ahead of time?
Yes, reheat gently on the stove before serving.
Why add molasses?
It deepens the flavor and gives the signature gingerbread taste.
Can I make this vegan?
Yes, just swap in dairy-free milk, coconut cream, and vegan chocolate.
🏁 Conclusion
This Gingerbread Hot Chocolate is the ultimate holiday drink—rich, spiced, and cozy. With its blend of chocolate, warm spices, and molasses, it’s like sipping a gingerbread cookie in a mug. Perfect for festive mornings, holiday parties, or simply warming up on a chilly winter night, it’s a recipe you’ll come back to all season long.